Description
These Brown Butter Tahini Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. Featuring rich, nutty tahini and browned butter, they boast a soft, chewy texture with aromatic cinnamon spice and melty dark chocolate chunks. Toasted pecans add a satisfying crunch, while a sprinkle of flaky sea salt on top perfectly balances the sweetness, creating an irresistibly delicious treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup (115g) unsalted butter
- 1/2 cup (120g) tahini (well-stirred, non-bitter)
- 3/4 cup (150g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Add-Ins
- 4 oz (115g) dark chocolate, chopped
- 1/3 cup (50g) chopped toasted pecans
- Flaky sea salt, for finishing
Instructions
- Brown the Butter: Melt the unsalted butter in a small saucepan over medium heat, stirring constantly. Watch closely as it changes color and begins to smell nutty—this usually takes a few minutes. Once golden brown, immediately remove from heat to prevent burning. Let it cool for about 5 minutes.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, well-stirred tahini, dark brown sugar, and granulated sugar until the mixture is smooth and creamy. Next, add the whole egg, egg yolk, and vanilla extract, whisking thoroughly until fully combined and glossy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Fold & Add Mix-Ins: Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until incorporated to avoid overworking the dough. Then carefully stir in the chopped dark chocolate and toasted pecans to distribute them evenly throughout the dough.
- Chill the Dough: Using a tablespoon or cookie scoop, portion the dough into 2-tablespoon-sized balls and arrange them on a baking sheet lined with parchment paper or a silicone mat. Chill these dough balls in the refrigerator for 15-20 minutes. This step helps the cookies hold their shape and develop a thick, chewy texture during baking.
- Bake: Preheat your oven to 350°F (175°C). Remove the dough from the fridge and place the balls approximately 2 inches apart on the lined baking sheet to allow for even spreading. Bake for 8-10 minutes, or until the edges are golden and the centers remain soft and slightly underbaked for maximum chewiness.
- Finish & Cool: Immediately upon removing the cookies from the oven, sprinkle them generously with flaky sea salt to enhance the flavor profile. Allow the cookies to cool in place on the baking sheet for 5 minutes to firm up before transferring each one to a wire rack to cool completely or serve warm.
Notes
- Don’t skip browning the butter—it adds a deep, nutty flavor that elevates these cookies to the next level.
- Chilling the dough is crucial for thick, chewy cookies and preventing excessive spread while baking.
- Use well-stirred tahini to ensure smooth incorporation and to avoid oil separation in the dough.
- Handle the dough gently and avoid overmixing after adding dry ingredients to maintain a tender texture.
- Sprinkling flaky sea salt right after baking enhances the sweet and nutty flavors beautifully.
- Store cookies in an airtight container at room temperature; they remain fresh and chewy for 3-4 days.
- For longer storage, freeze the dough balls; bake directly from frozen when craving fresh cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts & Sweet Treats
- Method: Baking
- Cuisine: American
