Brown Butter Tahini Chocolate Chip Cookie Recipe: A Refined Take

Overview

A Refined Take on the Classic Chocolate Chip Cookie

Experience a sophisticated twist on the traditional chocolate chip cookie recipe with this refined version featuring brown butter, tahini, and a perfect balance of sweetness. Without brown sugar, these cookies showcase a cleaner, more delicate flavor profile while maintaining their irresistible chewy texture.

The Secret Ingredients

What sets this chocolate chip cookie recipe apart is the magical combination of nutty brown butter and silky tahini. The brown butter adds a toffee-like complexity that transforms these cookies from ordinary to extraordinary, while tahini brings a subtle nuttiness and creates an incredibly tender crumb. The result is a cookie that’s sophisticated enough for a dinner party but comforting enough for a midnight snack.

The Perfect Preparation for a Chewy, Crispy Cookie

Chocolate chip cookie recipe also hold a secret weapon in the preparation method. By thoroughly creaming the butter and sugar, we create a perfectly structured cookie that’s crispy on the edges yet satisfyingly chewy in the center. The addition of premium dark chocolate, cut into chunks rather than uniform chips, creates dramatic pools of chocolate throughout each cookie, making every bite a unique experience.

Discover the rich history behind tahini and how this creamy ingredient has become a global kitchen staple!

Recipe Card

Brown Butter Tahini Chocolate Chip Cookie Recipe

By Callie’s Recipes

Experience a twist on the traditional chocolate chip cookie recipe with this refined version featuring brown butter, tahini, and a balance of sweetness!

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Prep Time 25 minutes mins

Cook Time 14 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 39 minutes mins

Course Dessert

Cuisine American

Servings 4 (24 cookies)

Calories 235 kcal

Keyword Vegetarian

Equipment

• Stand mixer or hand mixer
• Heavy-bottomed saucepan
• Cookie sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Ingredients

• 2¼ cups (280g) all-purpose flour
• 1 cup (226g) unsalted butter
• ⅓ cup (80g) tahini paste
• 1½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups (340g) high-quality dark chocolate chips or chopped chocolate
• ½ teaspoon pure almond extract (optional, adds depth)
• Flaky sea salt for finishing

Instructions

1. Brown the Butter:

• Place butter in a saucepan over medium heat.
• Cook until butter turns golden brown and smells nutty (about 5-7 minutes).
• Transfer to a heat-safe bowl and let cool completely.

2. Mix Dry Ingredients:

• Whisk together flour, baking soda, and kosher salt.
• Set aside.

3. Create Cookie Dough:

• Beat cooled brown butter, tahini, and sugar until very light and fluffy (4-5 minutes).
• Add eggs one at a time, mixing well after each addition.
• Mix in vanilla extract and almond extract if using.
• Gradually add dry ingredients until just combined.
• Fold in chocolate chips.

4. Chill:

• Cover dough and refrigerate for at least 2 hours or overnight.
• Chilling is crucial for this chocolate chip cookie recipe to develop flavor.

5. Bake:

• Preheat oven to 350°F (175°C).
• Scoop 2-tablespoon portions onto lined baking sheets.
• Sprinkle with flaky sea salt.
• Bake for 11-13 minutes until edges are lightly golden.

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Making Ahead & Storage

• Dough can be refrigerated for up to 3 days.
• Frozen dough balls last up to 3 months.
• Baked cookies keep for 5 days in an airtight container.
• Refresh slightly stale cookies in a 300°F oven for 3-4 minutes.

Expert Tips

• Extended creaming time is crucial without brown sugar – beat until very light and fluffy.
• Use chocolate chunks and chips for texture variety.
• Let the brown butter cool completely before mixing.
• Don’t skip the chilling step.
• Add the optional almond extract to compensate for the depth usually provided by brown sugar.

Presentation Ideas

• Serve still warm with cold milk.
• Stack in a cookie jar with parchment paper between layers.
• Package in kraft paper bags tied with twine for gifting.
• Garnish with additional chocolate chunks and sea salt before serving.

Nutritional Insights Per Serving

This refined chocolate chip cookie recipe offer a cleaner sweetness profile while maintaining their indulgent nature. The tahini adds healthy fats and protein, while dark chocolate provides antioxidants.

FAQ Section

Q: Will these cookies be less moist without brown sugar?
A: No, the brown butter and tahini provide plenty of moisture and richness to the chocolate chip cookie recipe.

Q: Why did you add almond extract as an option?
A: It helps add complexity usually provided by brown sugar’s molasses notes.

Q: Can I reduce the sugar amount?
A: You can reduce to 1¼ cups, but it will affect texture and spread.

Q: How do I ensure chewy texture without brown sugar?
A: Don’t overbake, and make sure to cream the butter and sugar thoroughly.

Q: Can I freeze the baked cookies?
A: Yes, they freeze well for up to 3 months in an airtight container.

Indulge in the perfect treat combo of Brown Butter Tahini Chocolate Chip Cookie paired with the light sweetness of Smoothie King Angel Food, Refreshing Tropical Mango Sherbet!

If you have any questions, thoughts, or suggestions about the brown butter tahini chocolate chip cookie recipe, please feel free to share them in the comments section below. Don’t hesitate to join the conversation – we can’t wait to hear from you!

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