Brown Butter Tahini Chocolate Puddle Cookies

It’s funny how some recipes are formed through a random daydream.  This is one of them.

I had been daydreaming about cookies for most of last week (as one does), and after hearing rumblings of tahini cookies, I think my train of thought went something like this:

  • Tahini = nutty and bitter
  • Brown butter = nutty and smooth
  • Tahini + brown butter = blissful balance

Of course, big chocolate chunks and a sprinkling of sea salt would also be added for good measure and let me tell you, the results were beyond what I was expecting.  The bitterness of the tahini mellows out after baking and when combined with the brown butter, the delicious nuttiness of both shines through.

Conclusion: tahini in baked goods is an absolute win, and chocolate puddles never hurt either.

Ingredients

  • 1/2 cup salted butter, browned (see note below for directions)
  • 1/2 cup tahini
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 1/2 tsp vanilla
  • 1 cup plus 3 tbsp all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3/4 cup dark chocolate, chopped into chunks
  • 1/4 cup milk chocolate chips (I added these for extra sweetness to balance out the bitterness of chocolate and tahini, but you could definitely replace with dark chocolate)
  • Flaky sea salt, for sprinkling

Steps

To brown your butter, melt over medium heat.  After melting, allow the butter to bubble and foam, stirring frequently until it begins browning on the bottom.  Continue cooking and stirring until the butter is a dark golden brown and gives off a nutty smell.  Carefully pour into a heat proof bowl and allow to cool slightly.

Preheat oven to 350F and line a sheet pan with parchment paper.

In the bowl of an electric mixer with a paddle attachment, add brown butter, tahini, brown sugar and white sugar and mix until combined and fluffy, about 3-5 minutes.  Scrape down the bowl with a spatula and add egg, yolk and vanilla.  Continue to mix for about 3 minutes, scraping down the bowl as needed, until the mixture lightens in colour.

Whisk together flour, baking soda, baking powder and salt in a separate bowl and add to dough.  Mix until just incorporated, add chocolate and mix again until combined.

Refrigerate dough for 30 minutes.  Once chilled and ready to bake, scoop 2-3 tbsp of dough, roll into a ball and place onto the prepared pan.  Press down to flatten each dough ball slightly and sprinkle with sea salt (I baked 6 cookies at a time to give room to spread).  Bake 10-12 minutes, until the bottom begins to brown and allow to cool on a wire rack.

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