These Dark Chocolate Tahini Pistachio Cookies cookies have a tahini and brown , toasted pistachios, and tons of dark chocolate for a rich, nutty cookie.
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 you reach 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 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. However, your cookies will still turn out and be delicious if you don’t have time.
Preheat oven to 375 degrees Fahrenheit. Take about ¼ cup of dough top cookie dough balls with some of the reserved pistachios (optional). Place on greased baking sheet and bake for 9-11 minutes. Cool on baking sheet for 10 minutes before transferring to a cooling rack.