If you’ve ever tried decadent English toffee covered in chocolate with a layer of pistachios on top, that is the flavor I was reminded of upon first tasting these cookies. You used to have to go somewhere like Kilwins for those but now I find them at Trader Joe’s and sometimes Aldis.
How can a chocolate chunk cookie taste like English toffee without any caramel or nuts? It’s all due to the brown butter and tahini that are immersed into the dough.
The salt on the top and bitter dark chocolate also elevate this cookie.
For best results, it’s recommended to refrigerate the dough overnight and bake the next day.
The colder your dough is before it heads into the oven, the less it will spread during baking. The chilling phase enables a cookie that’s more chewy than cakey.
Salted Chocolate Chip Tahini Cookies
Ingredients:
- 8 tablespoons (115g, 4 ounces) unsalted butter
- 1/2 cup (120ml) tahini, well stirred
- 1/2 cup (100g) granulated sugar
- 1/2 cup (90g) packed light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (150g) flour
- 3/4 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 1 1/2 bars of Guittard 70% cacao chocolate (3 oz)
- flaky sea salt, such as Maldon or fleur de sel. You can also substitute with kosher salt
Directions:
- Add butter to a small sauce pot and cook on medium for approximately 6-10 minutes until it becomes brown and a gives off a toasty/nutty aroma. Pour into small bowl and let cool.
- Coarsely chop the bars of chocolate into little chunks.
- In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
- Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing
- In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate. Do not overmix.
- Cover the dough and refrigerate overnight.
- Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper.
- Form the cookies into rounds using an ice cream scoop, or your hands. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart).
- Bake the cookies until golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet
Cook Pray Eat 