Dark Chocolate Pistachio Tahini Cookies
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!
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
Freezing the dough. 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.
Use Chopped Chocolate. A chopped chocolate bar will give you a richer chocolate flavor than chocolate chips. If you also love the look of those melty chocolate puddles on top of a cookies, use chopped chocolate.
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 35g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 164mg | Potassium: 204mg | Fiber: 2g | Sugar: 20g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg