Brown Butter Bliss Cookies
Your New Favorite Brown Butter Cookie
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned and cooled to a soft solid
- 1 cup granulated sugar
- 1/4 cup tahini
- 2 whole eggs, at room temperature
- 1 whole egg yolk, at room temperature
- 2 tsp vanilla extract
Dry Ingredients
- 2 and 1/3 cup all purpose flour to ensure right amount, weigh 330 grams
- 1 tsp baking soda
- 1 tsp cornstarch
- 3/4 tsp salt
Mix Ins
- 8 ounce chocolate chips/chocolate bar, chopped
- 2 tbsp maldon salt for topping
Instructions
Brown Butter
- Add butter to a pan sliced into large chunks
- Heat until until foamy, nutty, and golden with brown bits and cool until semi-solid
Cream Wet Ingredients
- In a mixer, beat browned butter + granulated sugar for 2 minutes.
- Add tahini and mix 30 seconds.
- Add eggs, yolk, and vanilla. Mix until smooth.
Combine Dry Ingredients
- Whisk flour, baking soda, cornstarch, and salt
Make Cookie
- Add to wet mixture; mix until just combined.
- Fold in chocolate using a spatula.
- Chill dough for at least 4 hours (overnight = the thickest, best texture).
- Scoop 4–5 oz dough balls. Keep them tall + cold. Optional: Press a few chocolate chunks on top.
- Preheat oven to 410°F
- Bake 10-12 minutes until edges are set but centers look slightly underdone.
- Sprinkle flaky sea salt on hot cookies. Cool 10 minutes on tray to set.
Notes
- If the cookies aren't flat enough when you take them out of the oven, you can tap the pan onto the counter to have them 'set in' a bit more.