These Browned Butter Tahini Chocolate Chunk Cookies take the classic chocolate chip cookie to the next level. Browned butter and creamy tahini add a nutty flavor, producing cookies that are complex yet just as comforting as the original.
What Makes These Cookies Special
While many people associate tahini with savory dishes like hummus, this creamy sesame seed paste is often used in Middle Eastern desserts. Probably the most famous tahini-based treat is halva, which takes its name from an Arabic word meaning “sweet confection” and was the inspiration for this recipe. Browning the butter creates a caramelized, nutty flavor that perfectly complements the tahini, creating a cookie that is more complex than your typical chocolate chip cookie.
How to Serve Browned Butter Tahini Chocolate Chunk Cookies
Allow cookies to cool for at least a few minutes after baking, as they’ll be quite soft and fragile when hot. They’re perfect on their own or paired with a cold glass of your favorite plant-based milk.
Key Ingredients
Browned Butter
Browning butter is a classic technique that caramelizes the proteins, creating a toasty, nutty flavor. Working with vegan butter is trickier, since plant-based butters don’t have the same protein content as dairy-based butters. A few brands, such as Miyoko’s, brown beautifully on their own, but most will not. However, it’s possible to achieve that caramelization with other brands, such as my go-to Earth Balance. The secret is to add aquafaba. Aquafaba is the liquid that chickpeas are cooked in, and as such contains protein that will help promote the browning reaction.
Tahini
Tahini, which comes from the Arabic word for “to grind,” is a paste made from ground sesame seeds. Different brands have slightly different flavor profiles. I prefer hulled, raw tahini for baking since it has a milder flavor that won’t overpower other ingredients.
Recipe Details
Equipment
- Medium saucepan or frying pan
- Heat-resistant container or bowl
- 2 medium mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Kitchen scale (recommended for flour)
- Baking sheet
- Silpat mat or parchment paper
- Cookie scoop or spoon for portioning
Ingredients
- ½ cup Vegan butter (plus 1 Tbsp aquafaba if needed—see note)
- ½ cup Evaporated cane sugar
- ¼ cup Brown sugar
- ½ cup Tahini
- ½ tsp Kosher salt
- 1 tsp Vanilla extract
- 1 Flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water, let sit 5 minutes)
- 150g All-purpose flour (approximately 1 ¼ cup)
- ½ tsp Baking soda
- ½ tsp Baking powder
- 60g Dark chocolate chunks or chopped dark baking chocolate (approximately ½ cup)
- Flaky sea salt (optional)
Instructions
- Add the ½ cup vegan butter to a medium saucepan or frying pan and heat over medium-low heat. Once melted, add 1 tablespoon aquafaba (if needed). Cook, stirring frequently, until butter turns golden brown and develops a nutty aroma, about 15-20 minutes. Pour browned butter into a heat-resistant container and refrigerate until resolidified, about 1 hour.
- Preheat oven to 350°F. Line a baking sheet with a Silpat mat or parchment paper.
- In a medium mixing bowl, whisk together 150g all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon baking powder. Set aside.
- In a separate mixing bowl, cream the resolidified browned butter with ½ cup evaporated cane sugar and ¼ cup brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add ½ cup tahini, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract to the butter mixture. Mix until well combined.
- Add the prepared flax egg and mix until incorporated.
- Add the flour mixture to the wet ingredients and mix just until a dough forms.
- Fold in 60g dark chocolate chunks until evenly distributed throughout the dough.
- Divide dough into portions and roll into balls (about 2 tablespoons each). Let the dough balls rest for 30 minutes in the fridge.
- Place rested dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15 minutes, or until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle the cookies with flaky sea salt while still warm if desired.
Tips for Perfect Browned Butter Tahini Chocolate Chunk Cookies
Browning Vegan Butter
Add the butter to a medium saucepan or frying pan over medium-low heat. Once the butter is melted, add the aquafaba. The butter will start to bubble gently; if it begins to sputter, turn the heat down a bit. You’ll see it get very foamy, then the foam will disappear as the water evaporates. Look for those golden-brown bits at the bottom of the pan and a deep golden color throughout. The whole process takes about 15-20 minutes. The browned butter can be made up to 3 days ahead and stored in the refrigerator.
Choosing and Preparing Tahini
Oil will naturally separate out, so give the tahini a good stir before measuring. Tahini should be creamy and pour easily. Tahini can dry out over time, and no amount of stirring will bring it back together. One tip is to store the jar upside down, which can make it easier to stir back together.
Make-Ahead and Storage
Make-Ahead Tips
These cookies are best made fresh, but you can prepare components ahead of time. The browned vegan butter can be made up to 3 days in advance and stored in the refrigerator. You can also mix the dry ingredients ahead and store them in an airtight container.
Storage Guidelines
- Room Temperature: Store baked cookies in an airtight container for up to 1 week
- Freezer: Freeze baked cookies for up to 3 months in a freezer-safe container or bag
Serving Instructions
Serve cookies at room temperature or just slightly warm for the best texture and flavor. If frozen, allow to thaw completely before serving. The flavors in these cookies will continue to develop and deepen over the first day or two as they’re stored (if they last that long!)
FAQ
Q: Can I just use vegan butter without browning it?
A: While you can skip the browning step, I highly recommend taking the time to brown the butter. The browning process creates deep, nutty flavors that are essential to what makes these cookies special. Without it, you’ll have good cookies, but you’ll miss that distinctive caramelized flavor that sets them apart.
Q: Where can I find tahini?
A: Tahini is available in most grocery stores, usually in the international aisle, near the peanut butter, or in the health food section. You can also find it at Middle Eastern markets or order it online.
Browned Butter Tahini Chocolate Chunk Cookies
Equipment
- Medium saucepan or frying pan
- Heat-resistant container or bowl
- 2 medium mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Kitchen scale (recommended for flour)
- Baking sheet
- Silpat mat or parchment paper
- Cookie scoop or spoon for portioning
Ingredients
- ½ cup Vegan butter (plus 1 Tbsp aquafaba if needed—see note)
- ½ cup Evaporated cane sugar
- ¼ cup Brown sugar
- ½ cup Tahini
- ½ tsp Kosher salt
- 1 tsp Vanilla extract
- 1 Flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water, let sit 5 minutes)
- 150 g All-purpose flour (approximately 1 ¼ cup)
- ½ tsp Baking soda
- ½ tsp Baking powder
- 60 g Dark chocolate chunks or chopped dark baking chocolate (approximately ½ cup)
- Flaky sea salt (optional)
Instructions
- Add the ½ cup vegan butter to a medium saucepan or frying pan and heat over medium-low heat. Once melted, add 1 tablespoon aquafaba (if needed). Cook, stirring frequently, until butter turns golden brown and develops a nutty aroma, about 15-20 minutes. Pour browned butter into a heat-resistant container and refrigerate until resolidified, about 1 hour.
- Preheat oven to 350°F. Line a baking sheet with a Silpat mat or parchment paper.
- In a medium mixing bowl, whisk together 150g all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon baking powder. Set aside.
- In a separate mixing bowl, cream the resolidified browned butter with ½ cup evaporated cane sugar and ¼ cup brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add ½ cup tahini, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract to the butter mixture. Mix until well combined.
- Add the prepared flax egg and mix until incorporated.
- Add the flour mixture to the wet ingredients and mix just until a dough forms.
- Fold in 60g dark chocolate chunks until evenly distributed throughout the dough.
- Divide dough into portions and roll into balls (about 2 tablespoons each). Let the dough balls rest for 30 minutes in the fridge.
- Place rested dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15 minutes, or until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle the cookies with flaky sea salt while still warm if desired.
