Dark Chocolate Pistachio Tahini Cookies Recipe
Delight in these rich and nutty Dark Chocolate Pistachio Tahini Cookies, featuring a unique blend of browned butter and tahini for a deeply flavorful and chewy treat. Loaded with dark chocolate chips and crunchy pistachios, these cookies are perfect for an indulgent snack or dessert.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butter and Tahini Mixture
- ½ cup + 3 tablespoons butter (salted or unsalted, 154 grams)
- ½ cup tahini (well-stirred, 125 grams)
Sugars and Eggs
- 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 extract
Dry Ingredients
- 2 cups flour (spooned and leveled, 260 grams)
- 1 teaspoon baking soda
- ½ teaspoon sea salt, plus extra for topping
Add-ins
- 2 cups dark chocolate chips or chopped chocolate (340 grams)
- ¾ cup shelled pistachios (roughly chopped, raw or roasted, 110 grams)
Instructions
- Roast Pistachios (Optional): If your pistachios are not already roasted, preheat the oven to 350°F. Spread pistachios evenly on a baking sheet and roast for 8 minutes. Allow them to cool completely before adding to the dough.
- Brown the Butter: In a saucepan, melt the butter over medium heat until it turns an amber brown color. Remove from heat and let it cool to room temperature, ensuring it solidifies but is not melted.
- Cream Ingredients: In a large bowl, combine the cooled browned butter, tahini, granulated sugar, brown sugar, eggs, and vanilla. Beat these together for 2-3 minutes until the mixture is light and fluffy, scraping down the sides as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Add Chocolate and Pistachios: Fold the dark chocolate chips and most of the chopped pistachios into the dough, reserving some for topping. For the best flavor, wrap the dough in plastic wrap and refrigerate overnight, or at least for one hour.
- Prepare to Bake: Preheat the oven to 375°F. Scoop about ¼ cup portions of dough onto a lined or greased baking sheet, topping each with the reserved pistachios and chocolate if desired.
- Bake Cookies: Bake for 9-11 minutes until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Finish with Sea Salt: Sprinkle a small pinch of flaky sea salt over the warm cookies to enhance their rich flavors before serving.
Notes
- Chilling the dough overnight intensifies the flavor and improves texture, but if short on time, chilling for at least one hour is beneficial.
- Use raw or roasted pistachios depending on your preference; roasting them enhances their nuttiness.
- You can substitute dark brown sugar for light brown sugar for a deeper molasses flavor.
- If you prefer less sweetness, reduce granulated sugar slightly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
