Hands down on these thick, nutty and generous cookies made with brown butter, coffee and tahini that brings an additional chewy texture.
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup (160g) butter, plus a little more for the re-weigh
- 1/3 cup (70g) granulated sugar
- 3/4 cup (135g) light brown sugar
- 1 large egg
- 1 yolk
- 1 Tablespoon strong coffee
- 2 Tablespoons instant coffee granules
- 1/2 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!