Brown Butter Tahini Chocolate Chip Cookies

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These delicious cookies are quick and easy to make. The combination of tahini with chocolate chips will make you want to keep baking more, trust me!

They make for a great snack at parties or family gatherings or even for yourself if you feel in need of a treat. What are you waiting for let’s get baking!

Brown Butter Tahini Chocolate Chip Cookies

Prep time: 15 minutes
Cook time: 8-10 minutes
Yields: 15 cookies

Why You’ll Love this Recipe:

  • Unique Flavors: The rich, nutty flavor of tahini pairs perfectly well with the sweetness of chocolate chips, offering a delightful twist on the classic chocolate chip cookie.
  • Easy to Make: With just a few simple ingredients and straightforward steps, you can whip up a batch in next to no time.
  • Luxurious Texture and Taste: The brown butter adds a depth of flavor and a chewy texture that elevates these cookies to a gourmet treat.
  • Versatile Treat: Perfect for parties, family gatherings, or simply as a delicious snack for yourself!
  • Nutritious Recipe: Tahini is packed with healthy fats and nutrients, making these cookies a slightly healthier indulgence.
  • Crowd-Pleaser: These yummy cookies are sure to impress your family and friends, making you the star of any social gathering!
  • Customizable: Feel free to add your favorite nuts or spices to tailor the recipe to your own personal taste.

How to Make Tahini Chocolate Chip Cookies

Ingredients you will need:

  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (120g) tahini (well-stirred) (get a brand that’s not bitter)
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg + 1 yolk (for extra richness)
  • 2 tsp vanilla extract
  • 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
  • 4 oz (115g) dark chocolate, chopped
  • 1/3 cup (50g) chopped toasted pecans
  • Flaky sea salt, for finishing

Step-by-Step Guide

1. Brown the Butter:

A stick of butter is placed in a saucepan on a marble surface.

Melt butter over medium heat in a small saucepan, stirring constantly.

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Once it smells nutty and turns golden, remove from heat. Let it cool for 5 minutes after.

2. Mix Wet Ingredients:

In a large bowl, whisk together the brown butter, tahini, brown sugar, and granulated sugar until smooth.

  • A bowl with brown sugar is being held over an empty white mixing bowl. Nearby, there are small bowls with chocolate pieces and a dark liquid on a marble countertop.
  • Mixing bowl with brown sugar and small bowl of granulated sugar being added; surrounding are chocolate chunks and a small bowl with liquid.
  • Melted butter is being poured into a mixing bowl containing brown and white sugar. A small bowl of chocolate chunks is nearby on a marble countertop.
  • Brown batter being poured into a white mixing bowl with various ingredients, placed on a marble countertop.
  • Baking ingredients in a white mixing bowl, including brown sugar, peanut butter, and vanilla. Surrounding the bowl are small bowls with pecans, chocolate chunks, and other ingredients on a marble surface.

Next add in the egg, vanilla and egg yolk, whisking until it’s well combined.

  • A bowl with batter mixture, a glass bowl with two cracked eggs being poured in, and chocolate pieces in a small bowl nearby on a marble surface.
  • Two raw eggs being poured from a glass bowl into a mixing bowl containing a brown mixture. A small bowl with chocolate chips is in the background.
  • A mixing bowl with two eggs on brown batter, with bowls of chopped nuts and chocolate on the side, on a marble surface.
  • A mixing bowl with batter and two eggs. A small cup of vanilla extract is being poured in. A bowl of chocolate chunks is in the background.
  • A mixing bowl with a brown liquid batter is on a white marble surface. Nearby are bowls of chopped nuts and chocolate chunks.

3. Combine Dry Ingredients:

In a separate bowl, whisk together baking soda, flour, baking powder, cinnamon, and salt.

  • A bowl of flour and a smaller bowl containing salt and baking soda on a marble countertop.
  • Two bowls on a marble surface: one with a white powder and the other with three ingredients, likely sugar, salt, and baking powder.
  • A clear glass bowl contains white flour with a small amount of baking powder on top, placed on a marbled surface.
  • A clear glass bowl filled with white flour, placed on a marble countertop.

4. Fold & Add Mix-Ins:

Gently fold the dry ingredients into the wet mixture.

  • A bowl with a brown mixture is being held next to a separate bowl filled with flour over a marble surface.
  • Cookie dough in a white mixing bowl on a marble surface, with small bowls of chopped pecans and chocolate chunks nearby.
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Stir in the toasted sesame seeds, toasted almonds and chopped dark chocolate.

  • A bowl of cookie dough sits below a glass dish containing chopped chocolate chunks, all placed on a marble surface.
  • Mixing bowl with cookie dough, chocolate chunks, and a small bowl of chopped pecans on a marble surface.
  • A mixing bowl contains cookie dough with chopped pecans and dark chocolate chunks on top, placed on a marble surface.
  • Brown cookie dough with chocolate chips in a white mixing bowl on a marble surface, surrounded by small bowls of ingredients.

5. Chill the Dough:

Scoop the dough into 2 tablespoon-sized balls and place on a baking sheet.

Fifteen raw cookie dough balls with chocolate chunks arranged on a parchment-lined baking sheet.

Chill in the fridge for 15-20 minutes (this helps to keep them thick and chewy).

6. Bake:

Preheat the oven to 350°F (175°C). Place the dough balls 2 inches apart from one another on a lined baking sheet and bake for a further 8-10 minutes, until they are golden at the edges but soft in the center.

Cookie dough balls with chocolate chunks on a parchment-lined baking tray, ready to be baked.

7. Finish & Cool:

Sprinkle with flaky sea salt while they are warm. Let them sit for 5 minutes before transferring to a wire rack.

Six chocolate chip cookies on a baking sheet lined with parchment paper, set on a marble surface.

Serve and Enjoy!

Now probably the hardest step: serve on a plate or dish and try your absolute best not to eat them all for yourself; trust me, you will!

Close-up of freshly baked chocolate chip cookies with visible chocolate chunks and a sprinkle of sea salt, placed on a round white marble surface.

Useful Tips

  1. Brown the Butter Carefully: Watch the butter closely while it melts. Stir often so it won’t burn when cooking. As soon as it starts to smell nutty and turns golden, you are good to go.
  2. Chill the Dough: Pop the dough in the fridge for 15-20 minutes. This little pause helps the cookies stay thick and chewy when they bake.
  3. Adjust Baking Time (If Needed): Ovens can be unpredictable, so it is best to start checking your cookies at around the 8 minute marker. It’s better to have a peek early than them to end up overbaked.
  4. Add Flaky Sea Salt: Sprinkle some flaky sea salt on the cookies while they are still warm. It will give them a little extra flavor and it also makes for a nice finishing touch.
  5. Customize By Adding Your Own Twist: Try tossing in nuts, dried fruit, or different kinds of chocolate. Why not make the cookies your own?
  6. Store Properly: Store your cookies in an airtight container so they will stay fresh for longer.
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There you have it; you’ve successfully made the best chocolate chip cookies in town.

Now all that needs to be done is show off your incredible skills at any party or family gathering.

These tahini cookies are always popular with my family and likely with yours, too.

More Cookies You’ll Enjoy!

Brown Butter Tahini Chocolate Chip Cookies

Print Recipe
Close-up of freshly baked chocolate chip cookies resting on a white surface, showcasing their golden-brown texture and melting chocolate pieces.
Prep Time:15 minutes
Cook Time:9 minutes

Ingredients

  • 115 g Unsalted butter
  • 120 g Tahini (well-stirred) (get a brand that’s not bitter)
  • 150 g Dark brown sugar packed
  • 50 g Granulated sugar
  • 1 Large egg + 1 yolk (for extra richness)
  • 2 tbsp Vanilla extract
  • 160 g All-purpose flour
  • 1/2 tbsp Baking soda
  • 1/2 tbsp Baking powder
  • 1/2 tbsp Salt
  • 1/2 tbsp Cinnamon
  • 115 g Dark chocolate chopped
  • 50 g Chopped toasted pecans
  • Flaky sea salt for finishing

Instructions

  • Brown the Butter: Melt butter in a small saucepan over medium heat, stirring constantly. Once it turns goldenand smells nutty, remove from heat. Let it cool for 5 minutes
  • Mix Wet Ingredients: In a large bowl, whisk brown butter, tahini, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla, whisking until well combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • Fold & Add Mix-Ins: Gently fold the dry ingredients into the wet mixture. Stir in chopped dark chocolate, toasted sesame seeds, and toasted almonds.
  • Chill the Dough: Scoop the dough into 2 tbsp-sized balls and place on a baking sheet. Chill in the fridge for 15-20 minutes (this keeps them thick and chewy).
  • Bake: Preheat oven to 350°F (175°C). Place dough balls 2 inches apart on a lined baking sheet and bake for 8-10 minutes, until golden at the edges but soft in the center.
  • Finish & Cool: Sprinkle with flaky sea salt while warm. Let sit for 5 minutes before transferring to a wire rack.

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