Gluten Free Salted Dark Chocolate and Browned Butter Tahini Cookies
Prep Time: 30 mins
Cook Time: 14-15 mins
Total Time: 45 mins
Yields: 18 cookies
Ingredients:
1 ¼ cup Bob’s Red Mill Gluten Free 1:1 Baking Flour
¾ tsp Baking Soda
8 Tbsp Butter - browned + 2 Tbsp Butter*
¾ cup Light Brown Sugar
¼ cup Sugar
½ cup Tahini
½ tsp Salt
1 tsp Vanilla Extract
1 Egg + 1 Egg Yolk
1 ½ cup Dark Chocolate Chunks or Chips
Maldon Flake Salt
*omit if using tahini that is on the more oily side
Instructions:
Prep. Start by adding the sugar, salt, tahini, and vanilla to a large mixing bowl. If your tahini is on the thicker/dryer side, also add 2 tablespoons of softened butter to your bowl. If your tahini is on the more oily side, omit the 2 tablespoons of butter.
Brown Butter. Melt 8 tablespoons of butter in a medium stainless steel skillet over medium to low heat for 3-4 minutes, stirring frequently with a wooden spoon until frothy and golden brown. The butter will also start to emit a rich, nutty aroma.
Combine. Let butter cool for a minute, then add it to the mixing bowl with the other ingredients. Mix thoroughly with a wooden spoon until well combined, sugar is dissolved and there are no lumps.
Whisk. Add one whole egg and one egg yolk to the mixture and hand whisk for 30 seconds. Let the mixture rest for 3 minutes, then repeat 3 more times. The mixture should start to thicken in texture and lighten in color.
Add Flour. While letting your batter rest, combine the flour and baking soda into a small bowl and mix thoroughly. Once you’re finished whisking the batter, add the flour mixture and mix together with a rubber spatula until just combined. The batter should be a bit crumbly. (If it ends up oily, it may be due to the oily tahini - don’t worry, your cookies will still be delicious!)
Add Chocolate. Lastly, use the spatula to gently fold in the chocolate chunks or chips.
Preheat Oven to 375*
Scoop. While the oven is preheating, line 2 large baking sheets with parchment paper (foil works too), and use a teaspoon to scoop out 9 cookies onto each baking sheet (3x3). The scoops will seem kind of small, but these cookies will expand quite a bit while cooking, so make sure to leave plenty of room between them as well.
Bake on the center rack of your oven for 14-15 minutes until the edges of the cookies are golden brown. If you have to use 2 different racks, swap your baking sheets halfway through so they cook evenly.
Salt & Cool. Once your cookies are done and you take them out of the oven, immediately and generously sprinkle Maldon flake salt over the tops of the cookies so that the salt sticks. Cool your cookies directly on the baking sheets for 20-30 minutes to allow them to finish cooking and fully set in place. They will still be moist and gooey in the center.
Enjoy!
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