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Brown Butter Tahini Sea Salt Chocolate Chip Cookies

 

Brown Butter Tahini Sea Salt Chocolate Chip Cookies

Adapted partially from the NYT Chocolate Chip Tahini Cookies recipe

Brown Butter, Tahini, Sea Salt, Chocolate - the name is a mouthful but each ingredient deserves a spotlight here. It's hard to say what the real star is - the brown butter brings an inimitable aroma to the dough, the tahini has a heady sesame flavor that permeates and balances the chocolate, and the salt gives the cookie a crisp and clean finish.

Either way, this is a great showcase in particular for Soom's tahini and Amagansett Sea Salt's outstanding Atlantic sea salt, two great ingredients we're proud to offer at Local Porter.

Brown Butter Tahini Sea Salt Chocolate Chip Cookies

Brown Butter: Cook the butter on low heat until the milk solids start to turn golden brown, it should only take a few minutes and should be removed quickly so the butter doesn't burn.

Mix: Combine the butter, tahini, sugar, egg, yolk, and vanilla in the base of a stand mixer fitted with a paddle attachment. Beat for about 5 minutes until all ingredients are combined and fluffy.

Add flour, baking soda, baking powder, and kosher salt to the butter mixture. Fold in the chocolate chips once the rest of the ingredients have combined. Do not overmix.

Some people recommend refrigerating the dough at this stage overnight. It helps get you a softer cookie but is not required. When you're ready to bake, pre-heat the oven to 325 degrees and roll the cookie dough into balls about an inch wide.

Bake: Bake for about 15 minutes until they're golden brown on the edges. Sprinkle on the Amagansett Sea Salt liberally as soon as the cookies come out of the oven. Enjoy!

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