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Tahini and Browned Butter Cookies
Tahini isn’t just for hummus and sauces. Here it gives rich, chewy cookies a nutty flavor and pleasant bitterness that plays off the sweetness of the sugar. Browned butter is butter that is cooked until the milk solids caramelize, which infuses the fat with a flavor reminiscent of toasted nuts. The browned butter in these cookies accentuates the sesame notes of the tahini. The cookies will keep in an airtight container at room temperature for up to five days.
Ingredients
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2
cups all-purpose flour
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1
teaspoon baking soda
Directions
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01Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
Reviews
December 13, 2022
Amazing, but chonky!
These taste amazing! The combo of browned butter and tahini give the cookie depth, very glad I went out on a limb to add these to the holiday cookie repertoire. My only note to other cooks is these are LARGE cookies. You will need a full size rimmed baking sheet to get 9 of these on a pan. Even with those it’s close, so watch your spacing. Milk Street Magicians, any thoughts on how you could adjust the recipe to make smaller cookies?
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