Hands down on these thick, nutty and generous cookies made with brown butter, coffee and tahini that brings an additional chewy texture.
Finally it’s here and I’m happy to introduce my new creation, after many baking experiments, in search for the perfect thick and chewy texture and the perfect nutty taste enhanced by the coffee flavors. I invented the cookie I was dreaming about for quite some time, a cookie that would gather these 3 criteria: the use of brown butter, coffee, and tahini (I’m obsessed with tahini).
I am really stubborn when it comes to find the perfect result in my baking creations. I have something in mind, I know what I am looking for and I would do anything to make it happen. This is particularly true for a cookie recipe as I am extremely picky in terms of results: chewy, not too thick but thick enough, and of course oozing with chocolate. For every single batch I have baked to get this recipe, I was full of hope in the beginning but somehow I always found something to adjust (I can’t tell you how many cookies I have tasted over the past weeks in order to obtain the perfect result!).
I eventually got there and somehow managed to combine these incredible flavors together: brown butter, tahini, coffee, and of course chocolate – dark chocolate to be exact. Because of its strong bittersweet notes, 70% dark chocolate is according to me the one that works best to pair with coffee and I wouldn’t trade it for a milk chocolate one.
Other cookie recipes you must also try:
- Levain Bakery Chocolate Chip Cookies aka the best cookie in the World!
- Super Soft American Chocolate Chip Cookies for a perfect classic cookie
- Daim Bar Cookies oozing with milk chocolate and caramel
- White Chocolate Chai Snickerdoodle Cookies
- Chocolate Chip Skillet Cookie for sharing with friends
In this particular recipe, the technical part comes from the use of brown butter (some call it burnt butter), instead of softened butter or melted butter for most of the classic chocolate chip cookie recipe. A little bit technical maybe, but the good news is that everyone can do it, so it is worth challenging your baking skills a little bit and learn something new. To make brown butter, you first need to melt it in a small saucepan but the difference is that you keep cooking once already completely melted, swirling the pan above the heat regularly until the butter is beginning to turn amber, foamy, and eventually until you notice that some solids have detached at the bottom of the pan.
This process can take some time, hence I recommend not to urge anything, be patient, slowly looking at the transformation as you would watch a magic trick (this comparison might be too nerdy though; please don’t mind the baker obsession… and keep swirling the pan). Once it’s done, the butter will have evaporated a little bit during the burning process, and this is why you need to reweigh afterwards to make sure you still have 2/3 cups (or 160g) melted brown butter. If not, you may add just a little bit of butter, melted.
For the coffee, I strongly recommend you use both instant coffee granules and strong coffee. For the last one, anything from filtered coffee to espresso would do, but avoid the use of instant coffee that will not bring enough flavors to the cookie. The combination between coffee and brown butter brings some strong, nutty flavors that are enhanced by the use of tahini which also bring the chewy texture. One last important thing: watch closely the oven while baking, and remove the cookies when just done or almost baked rather than a few minutes too late, or you will end up with a crispy texture instead. It’s your turn to try now, I hope you enjoy!
- 1¾ cups (210g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (160g) butter, plus a little more for the re-weigh
- ⅓ cup (70g) granulated sugar
- ¾ cup (135g) light brown sugar
- 1 large egg
- 1 yolk
- 1 Tablespoon strong coffee
- 2 Tablespoons instant coffee granules
- ½ teaspoon vanilla extract
- 1 cup (160g) tahini, smooth and runny
- 1 cup (150g) chocolate chunks
- Sea salt
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- For the brown butter, place the butter into a medium saucepan set over medium heat. Heat, stirring often, until the butter is golden and melted. Increase the heat to medium-high and continue to cook, swirling the pan often but not stirring, until the butter is beginning to turn amber in color and nutty in fragrance. The butter will begin to foam but will subside as it continues to cook. Some burnt solids should have formed at the base of the saucepan. Remove from the heat and re-weigh it to reach a combined total of 160g (2/3 cup). You may need to add a little more plain butter depending on how much evaporated during the burning process.
- In a large bowl, whisk in the brown butter with both sugars, until no sugar lumps remain. Whisk the egg and the yolk. Add the coffee, the coffee granules, the vanilla extract, tahini, and stir well.
- Pour the dry ingredients into the wet ones and mix together with a rubber spatula. Fold in the chocolate chunks. Cover the dough and chill in the refrigerator for 2 hours.
- Preheat the oven to 325 F (160 C) and line a large baking sheet with parchment paper.
- Roll the dough into balls, place on the prepared baking sheet, and bake for 10- 12 minutes. Allow to cool 10 minutes in the baking sheet, then transfer onto a wire rack to cool completely. Sprinkle with sea salt and enjoy!
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