Brown butter tahini cookies dipped in sesame seeds and chocolate. They're delicious, nutty and unique. You'll love these soft cookies!
Cookies, Dessert, Nut Free
AuthorMonique of AmbitiousKitchen.com
1egg + 1 egg yolk, at room temperature
1 ¼cupall purpose flour
3.5oz70% dark chocolate bar, chopped
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt in a bowl and set aside.
Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 5-10 minutes or until just warm enough to the touch.
With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute.
Beat in the egg, egg yolk, vanilla, tahini and honey until combined.
Add the dry ingredients slowly and beat on low speed just until combined.
Roll cookies into tablespoon sized balls, then roll in sesame seeds (only if you’d like). Place on baking sheet and bake for 9-11 minutes or until cookies begin to turn barely golden brown on the edges. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Once cookies have cooled off a bit, melt the chocolate in a medium saucepan over low heat. Stir constantly until chocolate melts, then transfer to a small bowl.
Dip each cookie halfway into chocolate, then place onto parchment or wax paper. The chocolate should set up within 30 minutes, but if you want to speed up the process, just place the baking sheet in the fridge for about 5 minutes. Cookies will keep for 3-5 days if stored in an airtight container.