Brown Butter, Dark Chocolate Chip Pistachio Tahini Cookies are a delicious twist on chocolate chip cookie! They're made with toasted pistachios, caramelly brown butter, sesame tahini, a hit of sea salt, and lots of melty dark chocolate. They're sweet, salty, with crispy edges, gooey centers, and that rich nutty flavor that makes them one of our most popular cookie recipes!
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Why This Recipe Works
A Middle Eastern Inspired Recipe
These cookies were inspired by some of my favorite Middle Eastern flavors-pistachio and tahini. Pistachio and tahini are common and classic ingredients used in Middle Eastern cooking and baking. Pistachios originate in in the Middle East and Central Asia and are commonly found in classic desserts like baklava and halva.
Tahini is sesame seed butter, made from toasted and ground sesame seeds-the same way you'd make pean nut butter. You often see it used in hummus or dressings, but it is also a key ingredient in the popular Middle Eastern dessert halva-a dessert made mostly of tahini, ground nuts (often pistachios), and honey.
These are also two of the key flavors in the popular Dubai chocolate bar that is all the rage right now.
Why You'll Love These Cookies
These dark chocolate chip pistachio tahini cookies blend together complex flavors to make an incredible flavored cookie. Browning the butter brings toffee and caramel notes that complement the flavors in the cookies. The nutty flavor of brown butter amplifies the natural nuttiness in the sesame tahini and pistachios.
The subtle smokey flavor of the molasses in the brown sugar adds the perfect sweetness. The sea salt balances out and enhances all the flavors of these cookies. The dark chocolate provides the perfect sharpness to cut through the sweet nutty flavor of these pistachio cookies.
Be sure to try our salted pistachio white chocolate cookies too!
Ingredient Notes
- Dark Chocolate. You can use dark chocolate chips or a chopped chocolate bar. A good quality dark chocolate bar will give richer results.
- Butter. Use salted or unsalted butter. The butter should be measured before being browned.
- Tahini. Tahini is made of sesame seeds ground into a seed butter. It has the consistency of natural peanut butter. Make sure the tahini is well-stirred, the natural oils tend to separate.
- Sugar.
- Brown Sugar. The molasses in the brown sugar adds depth of flavor to the cookies. You can use light or dark brown sugar.
- Eggs.
- Vanilla.
- Flour. Use all-purpose flour.
- Baking Soda. Baking soda helps the cookies spread and rise.
- Salt. Use sea salt. My favorite is Maldon flaky sea salt.
- Pistachios. You can use shelled, raw or roasted pistachios. If using raw, then the pistachios should be toasted in the oven before incorporating in pistachio chocolate chip cookies. Don't worry if the pistachios are salted already.
How to Make this Recipe
- Toast pistachios. If your pistachios are already roasted, skip this step. Preheat the oven to 350 degrees Fahrenheit. Spread the pistachios on a baking sheet and roast for 5-8 minutes. Let them cool completely before adding them to the dough.
- Brown butter. Brown the butter until it reaches an amber color. Allow it to cool to room temperature until solid (not melted). For tips on browning butter, check out our guide here.
- Cream together. Cream together the browned butter, tahini, both sugars, eggs, and vanilla in a mixing bowl for 2-3 minutes, until the mixture is light and fluffy.
- Add dry ingredients. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until the flour is incorporated. Be careful not to over mix.
- Stir in chocolate and pistachios. Stir in the dark chocolate chips and pistachios. (I reserved some pistachios to top the cookie dough balls. Optional: Cover and refrigerate the dough for 1-24 hours
- Bake. Preheat the oven to 375°F (190°C). Take about ¼ cup of dough and shape it into a ball. Top each dough ball with some of the reserved pistachios (optional). Place them on a greased or lined baking sheet and bake for 9-11 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Finish with a sprinkle of flaky sea salt.
Frequently Asked Questions (FAQs)
While I'm not saying you can't use milk chocolate, or even white chocolate in this chocolate chip pistachio tahini cookie recipe, I really recommend using dark chocolate. There are so many rich flavors going on in this cookie that mild chocolates like milk or white chocolate tend to get lost . The sharpness of the dark chocolate really cuts through the flavors. If dark chocolate scares you, try semi-sweet, which is a much milder, though technically still part of the dark chocolate family.
When cookie dough is chilled, it allows the flour to fully hydrate. It also allows the flavors to mingle and develop, enhancing the flavor of the cookies. The cookies will also spread less after chilling.
When you brown butter, the milk solids are toasted giving the cookies a nutty flavor with notes of toffee and caramel.
If using raw pistachios, then yes, pistachios should be toasted before using in baked goods, like these pistachio dark chocolate cookies. Raw pistachios have a softer texture, toasting them not only brings out the nutty flavor of the nuts, but also crisps them up giving them a bit crunch.
If you buy roasted pistachios, you can skip this step.
How to Store this Recipe
Cookie Dough
The brown butter pistachio cookie dough can be stored in the refrigerator, tightly covered for up to 3 days before being baked.
Pistachio chocolate chip cookie dough can also be frozen. To freeze, scoop the dark chocolate pistachio cookie dough and shape into balls. Place on a baking sheet and freeze for one hour. Then transfer to a gallon-size freezer bag or an airtight container. Once frozen, the cookie dough is best baked within three months of making.
To bake the frozen dough, thaw the dough for 30-60 minutes, then bake according to normal instructions. The cookies may require an extra minute in the oven.
Baked Cookies
The baked brown butter pistachio cookies should be stored at room temperature and are best eaten within 4-5 days of making. If you love the melty chocolate, try reheating it in the microwave for 8-10 seconds.
These pistachio dark chocolate cookies freeze beautifully. Once cool, transfer to a gallon freezer bag or an airtight container before placing in the freezer. Thaw the cookies completely before eating. They're best eaten within three months of freezing.
Dark Chocolate Pistachio Tahini Cookies
Ingredients
- ½ cup +3 tablespoons butter salted or unsalted butter (154 grams)
- ½ cup tahini well-stirred (125 grams)
- ½ cup granulated sugar 100 grams
- 1 cup light brown sugar well packed (200 grams, you can use dark brown sugar)
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups flour spooned and leveled (260 grams)
- 1 teaspoon baking soda
- ½ teaspoon sea salt + extra for topping
- 2 cups dark chocolate chips or chopped chocolate (340 grams)
- ¾ cup shelled pistachios roughly chopped (raw or roasted) (110 grams)
Instructions
- If your pistachios are already roasted, skip this step. Preheat oven to 350 degrees Fahrenheit. Place pistachios on a baking sheet and bake for 8 minutes. Let cool completely before incorporating into dough.
- Brown butter until an amber color, cool to room temperature (solid, not melted).
- Cream together brown butter, tahini, both sugars, eggs, and vanilla for 2-3 minutes until light and fluffy.
- Scrape down sides of bowl if needed. In a separate bowl mix together flour, salt, and baking soda. Add in to batter a little bit at a time. Mix until the flour is just incorporated. Do not over mix.
- Stir in dark chocolate chips and pistachios. I reserved some pistachios and chocolate to top cookie dough balls with. If you have time, wrap cookie dough in plastic wrap and refrigerate overnight. I found that flavor is better as they mingle together overnight (even refrigerating for one hour improve the flavor!). However, your cookies will still turn out and be delicious if you don't have time to let it chill.
- Preheat oven to 375 degrees Fahrenheit. Take about ¼ cup of dough top cookie dough balls with some of the reserved pistachios and chocolate (optional). Place on greased or lined baking sheet and bake for 9-11 minutes. Cool on baking sheet for 10 minutes before transferring to a cooling rack. Top with a little flaky sea salt.
Notes
Nutrition
Originally posted November 18, 2018
Teresa Johnson says
Amazing!!
Bev says
These cookies came out really nicely! I was a little lost on some of the directions. Most pistachios are pre-roasted in stores, and this would have nice to add to the recipe. I scorched a batch of pistachios by roasting for 8 min, then later read that situation in a comment. I’ve also never browned butter, so instructions would have been helpful. Detail about the appearance of the baked cookies instead of just going off of the bake time would have been helpful too. I refrigerated the dough overnight and then let it come to just under room temp as well. Very unique dough, but these came out very nicely! I topped with crushed pistachio and little sea salt! Should be easier when I make them the next time!
In Fine Taste says
Hi Beverly, I’m so glad you enjoyed the cookies and I appreciate the feedback! I’ll update the recipe to include some more information and tips!
- Alyssa
Helen says
tried them and the dough is so easy to use and they came out amazing
and became better with time (they do not become hard but stayed chewy)
Crystal says
Very wet dough, I was worried it would make for a thin crispy cookie. Good recipe
Ronalee says
Our cookies ended up with a lot more height than what we see in the photo. We refrigerated overnight. Any recommendations to get them to flatten out a bit more? We followed the recipe to the letter!
In Fine Taste says
Hi Ronalee, if the cookies aren't flattening out Here are some common problems! If you refrigerated them, it may be that the dough was just a little too cold, and it prevented them from spreading. You can try letting the dough come to room temperature for about 30 minutes before baking. Or, a common problem is that the butter may have been browned a little too long, resulting in more water evaporating from the butter. Less moisture = less spread. Another common issue is if the flour was measured carefully. Make sure the flour was stirred up (it compacts as it sits) and then spoon it in to the measuring cup and level it off with the back of a spoon.
I hope that helps!
- Alyssa
anne says
I just made the dough and was going to bake now and freeze the cookies for when my kids come to visit end of month. Now I am wondering if it would be best to freeze the dough then bake them when they are here? Any suggestions, cheers
Kathy Keuning says
Do you use dark brown or light brown sugar? I know dark brown has more molasses in it.
In Fine Taste says
Hi Kathy, I usually use light brown sugar in this recipe. You can use dark brown sugar if you prefer. As you said, dark sugar has more molasses which will lead to a slightly chewier cookie and a little more spread.
-Alyssa
Barbara says
What other nuts can you suggest? I do not have any pistachios I have pecans and walnuts only.
In Fine Taste says
HI Barbara, Pistachios are definitely recommended in this recipe. But if you'd like to try another kind of nut, I'd suggest pecans.
- Alyssa
Christina says
Looking at the last few steps…do you use 1/4 cup dough for each cookie?
In Fine Taste says
Hi Christina, yes, I use about 1/4 cup of dough per cookie. This gives the cookies the best texture and size, in my opinion.
- Alyssa
Susan says
Suggestions for making this gluten free?
In Fine Taste says
A good 1:1 gluten free baking flour should work perfectly!
- Alyssa
Sonia says
What about using regular butter how much if not browning do you use? Can I use Grapeseed oil or avocado oil instead of butte?
In Fine Taste says
Hi Sonia, I highly recommend browning the butter! It adds so much flavor to this recipe. However, if you are skipping the browning of butter I would recommend using about 8.5 tablespoons of butter. I have not experimented with using oil in this recipe so I cannot give a recommendation. I think the oil will make the cookies spread quite a bit more than the butter and not give as good of a flavor. I hope that helps.
- Alyssa
Heather-Marie says
I baked these today and used Bob's Gluten Free 1-to-1 flour and they were amazing. I made the brown butter but skipped roasting the pistachios since I bought roasted/salted pistachios. I used Enjoy Life dark chocolate chips. Delicious cookies!
Joy says
Thanks for sharing! I was looking at the comments to see if anyone made them gf!
Amy says
if I'm using roasted and salted pistachios, do I need to roast them again?
In Fine Taste says
I would skip the roasting if they are already roasted. I would also reduce the amount of salt in the cookies if the pistachios are salted.
- Alyssa
Helene says
I have salted pistachios in the pantry. What do you think about using salted vs unsalted pistachios in this recipe?
In Fine Taste says
Hi Helene, I usually use unsalted pistachios, but I think I might like the little extra pop of salt that the salted pistachios have. If you're worried about them being too salty you can reduce the amount of salt in the cookie recipe.
- Alyssa
Helene says
Thanks. I was thinking the same thing.
KH says
Looks yummy! Salted or unsalted butter?
In Fine Taste says
You can use either! I usually use salted butter because that's usually what I have on hand.
- Alyssa
MR says
Looks great. Can you substitute butter for an oil/ dairy free option?
In Fine Taste says
Hi! You can use a dairy-free butter in this recipe. Browning dairy-free butter is a little different, here is a tutorial on how to brown dairy-free butter. Or if you'd like to skip the browning part, you can use dairy-free butter and reduce the amount of butter to 9 1/2 tablespoons.
I hope that helps!
- Alyssa
Elizabeth says
I’m prepping for the holiday season. Could the dough be prepared and frozen for later use?
In Fine Taste says
So sorry for the late response! Yes, you can scoop and freeze the dough to use for a later date. Just thaw the cookie dough for 30-60 minutes before baking.
- Alyssa
Julia says
Yum! Can you sub GF flour?
In Fine Taste says
Hi Julia, I've personally never tried using GF flour. But I have had other people use 1:1 GF flour and say it worked well for them!
- Alyssa
Malorie says
Love this recipe and have made it a few times. One question though: why does the butter need to be room temperature if it’s being browned over the stove?
In Fine Taste says
Hi Malorie, the butter doesn't need to be room temperature before it's browned. After you brown the butter you will want to cool it until it returns to room temperature state. Sorry for the confusion!
- Alyssa
Lisi says
Ha ha now all my friends are making the recipe this weekend! I've told them to send me some 😂
Lisi says
These were INCREDIBLE.. sent a few to friends and family, they all loved!
admin says
Thank you so much! That is so great to hear, so happy they turned out for you!
- Alyssa