Everybody has a favorite chocolate chip cookie. Crispy or chewy? Thick or thin? Nuts or no nuts? “Salted Brown Butter and Tahini Chocolate Chip Cookies”–it’s quite a mouthful! But each of those elements, mixed together, makes the most magical combination of crispy and chewy cookies. They have a nutty flavor without any actual pieces of nuts to interfere with the perfect texture. (Sorry, nut lovers! But do feel free to add nuts, if you prefer).
This is not a “I am in the mood for cookies right now” kind of recipe. It does require a bit of planning, but the end result is more than worth the effort. The cookies are best if the dough is refrigerated overnight (or up to a week) and they are also best eaten the day they are baked. But strategy is everything here! With chilled dough in the refrigerator, you can have hot, fresh from the oven cookies every day. Let that sink in for a minute……!
Recipe Notes
Brown butter: be careful not to over brown the butter. If the solids become darker than you like, straining the melted butter may save it. Otherwise leave the solids in for more flavor. You can also skip this step, but I think it’s worth it!
Tahini: be sure it is well stirred before measuring.
Mixing: The butter, tahini, sugars and eggs should be very light and fluffy. You want to avoid overmixing after the flour is added, as that will cause the cookies to be tough.
Storing the dough: Keep well covered in the refrigerator for up to a week. Or freeze the dough in individual portions. See the end of the recipe for details.
Salted Brown Butter and Tahini Chocolate Chip Cookies
Chocolate Chip Cookie recipe with notes of caramel and nuts from brown butter and tahini
Ingredients
- 2 sticks unsalted butter
- 1 C tahini
- 1 C sugar
- 1 C light brown sugar, packed
- 3 eggs
- 2 tsp vanilla
- 2 3/4 C flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 C chocolate chips
- fleur de sel
Instructions
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Place the butter in a medium saucepan over low heat. The butter will foam and then start to brown. When it is caramel colored, immediately remove it from the heat and transfer to a bowl to stop the cooking. Cool to room temperature.
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Beat the cooled brown butter with the tahini and both sugars. It should become light and fluffy. Add the eggs, one at a time, and the vanilla.
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Combine the dry ingredients and add to the butter mixture, mixing until they are just combined. Stir in the chocolate chips. Transfer the dough to a bowl. Cover and chill overnight.
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To bake: Preheat the oven to 325. Shape the dough into 1 1/2 inch balls and place onto a parchment lined baking sheet. Flatten slightly. Bake 12-14 minutes. Cookies should be golden brown and just set. Sprinkle with fleur de sel and serve immediately.
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The dough will keep in the refrigerator for about a week. To freeze uncooked dough, shape into balls and place on a parchment lined baking sheet. Freeze until solid and then transfer to a ziplock bag. To bake, let the dough stand at room temperature while the oven heats. Cook as above, but add 1-2 minutes, checking toward the end.
Absolutely best chocolate chip cookie, eat it right out of the oven.