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Brown Butter Salted Tahini Cookies
· · · 1 comment

Brown Butter Salted Tahini Cookies

· · · 1 comment

Recipe by Anna Luetters

Ingredients

  • 1 stick unsalted butter (8 tablespoons, 1/2 cup)

  • 1/2 cup sugar

  • 1/2 cup brown sugar

  • 1 teaspoon vanilla

  • 1 egg

  • 3/4 cup tahini

  • 1.5 cups flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

Instructions - Brown Butter

Start by browning butter - because it'll need to get back to room temp, if you're planning on making cookies I suggest you do this ahead of time by like an hour. Start with a stick of unsalted butter, cut it into four pieces and melt it in a thick bottomed skillet over medium heat. After the butter melts, it'll begin to bubble a little and get slightly foamy, this will subside. Whisk or stir to keep it even and keep from burning. Pay attention and be on the lookout for small brown specks to begin forming at the bottom. When you see these start to form it'll only take about 30-45 more seconds. When the butter looks golden brown and toasted take it off the heat and immediately pour into a bowl or jar. If you aren't paying attention those brown specks will turn black and your butter will be burnt. If you see black specks - start over. Set your butter aside and let it get back to room temp. I was in a hurry so i stuck it in the fridge, that wasn't quick enough so I stuck it in the freezer for 5 minutes. I don't suggest going this route because if it gets too cold you have to let it come back to room temp. Give yourself time with this step!!

Instructions - Cookies

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper (using parchment paper is important both for easy clean up and second batches but even more important for spread control - greasy pans will cause cookies to spread more)

  2. Sift flour and baking powder into a bowl, set aside.

  3. In a large mixing bowl or stand mixer, cream together the butter, sugars, and vanilla. Then add an egg and mix until incorporated and fluffy - 1 to 2 minutes.

  4. Add in the tahini and salt and mix until incorporated.

  5. Slowly pour in half of the flour, mix, then pour the other half and mix again.

  6. Use a tablespoon or small ice cream scoop to scoop dough then roll to form dough into balls. Using a fork, lightly press down to get the crosshatch pattern. Place them 1 in apart from each other on your baking sheet, these shouldn't spread much at all.

  7. Bake for 10-12 minutes, rotating around halfway through to avoid oven hot spots.

  8. Remove cookies once the tops are set. While they are cooling down, melt dark chocolate and coconut oil in the microwave for 30 seconds. Remove, stir, melt another 15 seconds. Transfer melted chocolate into a plastic baggie, cut a tiny hole in the corner and squeeze / drizzle!! You can also do this with a spoon!

  9. Sprinkle with flaky sea salt if you're feeling it!

 

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