Description
Experience a twist on the traditional chocolate chip cookie recipe with this refined version featuring brown butter, tahini, and a balance of sweetness!
Ingredients
Scale
-
- 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.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 235
- Sugar: 19g
- Sodium: 828 mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 36 mg