Tahini Brown Butter Chocolate Chunk Cookies
Chocolate chip cookies made with a mixture of butter and tahini.
Servings 22 cookies
Cost 5
Ingredients
- 1 cup unsalted butter, cut into chunks (228 grams)
- ¾ cup tahini (190 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup plus 2 tablespoons packed light brown sugar (125 to 130 grams)
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour (290 grams)
- 1 ¼ teaspoons baking soda
- 1 teaspoon kosher or sea salt
- 2 ½ cup chocolate chunks or chocolate chips
Instructions
- Brown the butter in a small saucepan. Scrape it into a small bowl, cover and refrigerate just until it solidifies again.
- In a mixing bowl, combine the brown butter with the sugar and tahini. Beat with an electric mixer until creamy. Add the eggs, one at a time, beating until incorporated, then beat in the vanilla.
- Sift or just mix together the flour, baking soda and salt. Add to the tahini mixture and stir until blended. Stir in the chocolate.
- Portion the cookies into balls with a large cookie scoop or quarter cup measure. You should aim for about 20 dough balls. Arrange the dough balls on dinner plates lined with plastic wrap, then cover and chill overnight. If you plan on freezing the dough, chill until very firm, then transfer the dough balls to freezer bags and store until ready to bake.
- When ready to bake, preheat the oven to 400ºF Line two baking sheets with parchment paper.
- Arrange the cookies on the baking sheets. If dough was refrigerated, bake for about 12 to 15 minutes. If dough is frozen, bake for 15 to 18 minutes.
- The cookies should spread, but if for whatever reason yours come out on the puffier side, you can whack them gently with a spatula to flatten and let cool. They'll be delicate right out of the oven, so let them cool for a few minutes on the baking sheet before transferring to a wire rack.