Decadent Tahini Brown Butter Chocolate Chunk Cookies: An Irresistible Recipe Guide
There’s nothing quite like the joy of discovering a new ingredient that elevates classic recipes to extraordinary heights. This past Christmas, my daughter introduced me to the wonderful world of tahini by gifting me a bottle. Eager to use it while it was fresh, I found myself experimenting with its versatile nutty flavor, and to my delight, it proved to be a magnificent addition to chocolate chip cookies! This recipe for Tahini Brown Butter Chocolate Chunk Cookies is the latest creation to emerge from my kitchen, and I can confidently say it stands among the very best I’ve ever baked. The secret? A harmonious blend of rich brown butter, earthy tahini, and generous chunks of high-quality chocolate, with Guittard Oro Gold Dark chocolate probably playing a significant role in their exceptional taste.
Unlocking Culinary Delights with “It’s Always Freezer Season”
This remarkable cookie recipe hails from Ashley Christensen and Kaitlyn Goalen’s acclaimed cookbook, It’s Always Freezer Season. I’m still thoroughly enjoying my journey through this culinary treasure, and while I’ve yet to dive into many other recipes, the initial impression is overwhelmingly positive. The book is brimming with appealing dishes that strike a perfect balance between creativity and practicality. They aren’t overly complicated or demand obscure ingredients, making them accessible for home cooks looking to expand their repertoire. Beyond the recipes, the narrative style makes it a genuinely enjoyable read, offering insights and inspiration that extend beyond the kitchen. It champions the philosophy of smart meal prep and efficient cooking, ensuring that delicious, homemade food is always within reach, even on the busiest of days. This book is a testament to the power of thoughtful planning, transforming the seemingly daunting task of cooking into a manageable and enjoyable endeavor.
The Magic Behind Tahini Brown Butter Chocolate Chunk Cookies
Now, let’s get back to these show-stopping cookies. What makes them so special? The combination of nutty tahini and caramelized brown butter creates a depth of flavor that is truly unparalleled. The moment you take that first bite, you’re greeted with a rich, complex taste that is both familiar and excitingly new. Despite their sophisticated flavor profile, these cookies were incredibly easy to prepare. The original cookbook unfortunately doesn’t include ingredient weights, which can sometimes lead to inconsistencies in baking. To ensure precision and repeatable success for everyone, I’ve adapted the recipe below to include exact weight measurements, making it simpler to achieve perfect results every time.
When I first mixed the dough, I noticed it was quite dry, which initially sparked a bit of concern. I worried it wouldn’t spread properly during baking, potentially resulting in dense, cake-like cookies. However, my fears were quickly dispelled as the cookies baked up beautifully, spreading just enough to achieve that ideal thick, substantial form. They emerged from the oven with a delightful texture: wonderfully sandy on the outside, offering a slight crispness, while maintaining an incredibly soft and chewy center. This exquisite textural contrast is reminiscent of the much-loved, highly sought-after New York Times/Jacques Torres chocolate chip cookies, celebrated for their perfect balance of chewiness and richness. The tahini flavor, while definitely present, was subtle and perfectly integrated. It didn’t overpower the chocolate or the butter but instead lent an intriguing, earthy undertone and, notably, had a significant impact on the overall texture, giving the cookies a remarkable tenderness, almost akin to those made with shortening.
Tahini: The Secret Ingredient Unveiled
Tahini, a paste made from ground sesame seeds, is a staple in Middle Eastern and Mediterranean cuisine, typically known for its role in savory dishes like hummus and baba ghanoush. However, its creamy texture and distinct nutty, slightly bitter flavor make it an exceptional addition to desserts. It acts as a superb fat component, much like peanut butter or other nut butters, providing moisture and a unique depth of flavor that complements sweet ingredients beautifully. There are many fantastic brands of tahini available on the market, and the quality can significantly influence the final taste and texture of your baked goods. The specific brand my daughter, Fuzz, generously gifted me is called Beirut Tahini, which she discovered at Janti Cafe, one of her favorite cafe and markets in Washington D.C. This particular tahini is fairly runny, similar in consistency to popular brands like Soom Tahini. A runnier tahini often indicates a smoother, silkier texture, which blends seamlessly into cookie doughs, batters, and dressings. When selecting tahini for baking, look for brands that are well-mixed and have a pourable consistency. If yours is thicker, a quick stir can often bring it back to life. Beyond its culinary uses, tahini is also incredibly nutritious, packed with healthy fats, protein, and essential minerals like calcium, making these cookies a little more wholesome (or at least, we can tell ourselves that!).
Chocolate Chunks: The Ultimate Indulgence
While these cookies would certainly be delicious with standard chocolate chips, opting for high-quality chocolate chunks truly elevates them to another level of indulgence. Chunks, with their irregular shapes and sizes, create beautiful pockets of molten chocolate throughout the cookie, offering a more varied and satisfying bite compared to the uniform distribution of chips. For this recipe, I used a delightful mixture, prominently featuring Guittard’s Oro Gold Chocolate Ribbons. I first encountered these exquisite chocolate ribbons years ago in a memorable cookie from Whole Foods, and they’ve been a favorite ever since. They possess a truly unique flavor profile—a subtle smokiness intertwined with bright, fruity notes that are incredibly hard to describe but undeniably captivating. This distinctive taste makes chocolate chunk cookies a little more interesting, adding layers of complexity that set them apart. My last batch of these ribbons was purchased from Worldwide Chocolate, and I had a very positive experience with them, including fast shipping, which is always a bonus when you’re eager to bake! If Guittard Oro Gold isn’t readily available, don’t fret. You can experiment with other high-quality dark or semi-sweet chocolate bars, chopped into generous chunks. A mix of different types, such as dark and milk chocolate, can also add intriguing complexity and appeal to various palates.
The Quest for the Best: A Visit to Sugar Moon Bakery
On a personal note, I have an exciting update! I’m heading to Chicago very soon, primarily to visit my wonderful daughter, but also with a delicious secondary mission in mind: to try a new cookie! There’s a highly-praised bakery in Logan Square called Sugar Moon Bakery, and word on the street is that their Tahini Chocolate Chip Cookies are contenders for the title of “best chocolate chip cookies in Chicago.” The anticipation is building, and I can’t wait to compare their rendition to this beloved recipe of mine. It will be a fun and delicious culinary adventure, offering a chance to taste different interpretations of a truly special cookie, and perhaps even gather some inspiration for future baking endeavors. Such explorations are a delightful part of the baking journey, always pushing us to refine and expand our culinary horizons.
Explore More Tahini-Infused Recipes
If these Tahini Brown Butter Chocolate Chunk Cookies have piqued your interest in baking with tahini, you’re in luck! This versatile ingredient can be incorporated into a wide array of sweet treats, adding a unique depth and richness. Here are a few more tahini-centric recipes from my collection that you might enjoy exploring:
- Oatmeal Chocolate Chip Cookies with Tahini
- Oatmeal Tahini Chocolate Chip Cookies
- Chocolate Tahini Banana Bread
- Tahini Chocolate Chip Cookies
- Tahini Brownies
Recipe
Tahini Brown Butter Chocolate Chunk Cookies
Anna
Pin Recipe
Ingredients
- 1 cup unsalted butter, cut into chunks (228 grams)
- ¾ cup tahini (190 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup plus 2 tablespoons packed light brown sugar (125 to 130 grams)
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour (290 grams)
- 1 ¼ teaspoons baking soda
- 1 teaspoon kosher or sea salt
- 2 ½ cup chocolate chunks or chocolate chips
Instructions
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To brown the butter, melt the unsalted butter in a small saucepan over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich amber color and nutty-smelling brown bits form at the bottom of the pan. Be careful not to burn it. Immediately remove from heat and scrape the browned butter and all the browned bits into a small, heatproof bowl. Cover the bowl and refrigerate until the butter solidifies again, which usually takes about an hour.
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Once the browned butter has solidified, transfer it to a large mixing bowl. Add the granulated sugar, light brown sugar, and tahini. Using an electric mixer, beat the mixture on medium speed until it is light, fluffy, and creamy, about 2-3 minutes. Incorporate the eggs one at a time, beating well after each addition until fully blended. Finally, beat in the vanilla extract.
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In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher or sea salt. Gradually add the dry ingredients to the tahini-butter mixture, stirring on low speed with the electric mixer or by hand until just combined. Be careful not to overmix the dough. Gently fold in the chocolate chunks or chocolate chips until evenly distributed throughout the dough.
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Using a large cookie scoop or a quarter-cup measure, portion the cookie dough into uniform balls. Aim for approximately 20 dough balls for consistent sizing. Arrange these dough balls on dinner plates or a baking sheet lined with plastic wrap, then cover them tightly. Chill the dough in the refrigerator overnight (for at least 12 hours) to allow the flavors to meld and for a better texture. If you plan on freezing the dough for future baking, chill the dough balls until they are very firm, then transfer them to freezer bags and store them in the freezer until you are ready to bake.
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When you’re ready to bake, preheat your oven to 400ºF (200ºC). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
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Arrange the chilled cookie dough balls on the prepared baking sheets, leaving enough space between them for spreading. If the dough has been refrigerated overnight, bake for approximately 12 to 15 minutes, or until the edges are golden brown and the centers are still slightly soft. If baking from frozen dough, increase the baking time to 15 to 18 minutes.
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The cookies should naturally spread during baking to achieve that perfect chewy-on-the-inside, crispy-on-the-outside texture. However, if for any reason yours come out puffier than desired, you can gently whack the baking sheet against a hard surface immediately after removing it from the oven to help them flatten slightly. These cookies will be quite delicate when hot, so allow them to cool on the baking sheet for a few minutes to set before carefully transferring them to a wire rack to cool completely. This resting period is crucial for them to firm up and prevents them from breaking.