Brown Butter Tahini Chocolate Chip Cookie Recipe
Experience a twist on the traditional chocolate chip cookie recipe with this refined version featuring brown butter, tahini, and a balance of sweetness!
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
Brown the Butter:
- Place butter in a saucepan over medium heat.
- Cookvuntil butter turns golden brown and smells nutty (about 5-7 minutes).
- Transfer to a heat-safe bowl and let cool completely.
Mix Dry Ingredients:
- Whisk together flour, baking soda, and kosher salt.
- Set aside.
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.
Chill:
- Cover dough and refrigerate for at least 2 hours or overnight.
- Chilling is crucial for this chocolate chip cookie recipe to develop flavor.
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.
Notes
- 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.