Description
These cookies are chewy, nutty, and subtly toasty thanks to rich tahini and brown butter. They come together quickly (no mixer needed!) and bake in just 12 minutes. It's the everyday cookie you whip up on a whim, but with a Mediterranean twist that makes them feel just a little more special. ♡
Ingredients
Units
Scale
- 8 tablespoons unsalted butter (1 stick of butter)
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1/4 cup tahini
- 1 teaspoon vanilla bean paste or extract
- 1 large egg
- 1 1/4 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips
- flake salt
Instructions
- In a small saucepan over low heat, melt the butter and cook until it smells deeply nutty and turns golden brown with toasty bits at the bottom. Don't walk away! Once browned, immediately remove from the heat.
- Pour the warm brown butter into a large mixing bowl. Add the brown sugar, white sugar, tahini, and vanilla. Whisk until combined.
- Add the egg and whisk until the mixture is smooth.
- Switch to a spatula or sturdy spoon. Stir in the flour, baking soda, and salt until no dry spots remain.
- Add chocolate chips (or chopped chocolate) and fold until evenly mixed throughout the dough.
- Use a #40 cookie scoop (about 1.5 tablespoons) to portion the dough onto a parchment-lined baking sheet. Sprinkle flake salt on top (optional). Chill the dough balls in the fridge for at least 15 minutes. This helps the cookies hold their shape and improves texture.
- While the cookies chill, preheat your oven to 350°F (175°C).
- Bake 12 minutes for soft, gooey centers or 14 minutes for crispier edges.
- Let cool slightly before enjoying!
Notes
Based on Pinch of Yum’s iconic soft chocolate chip cookies, this version gets a Mediterranean twist with tahini and brown butter.
- Prep Time: 20 Minutes
- Cook Time: 12 Minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Mediterranean-Inspired, American