Brown Butter Salted Tahini Cookies

Directions

1. If using Trader Joe's brown butter, omit this step

Brown Butter (if making from scratch)

1. Start by browning butter - because it'll need to get back to room temp, leave plenty of time

2. Start with a stick of unsalted butter, cut it into four pieces and melt it in a thick bottomed skillet over medium heat

3. 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

4. When the butter looks golden brown and toasted take it off the heat and immediately pour into a bowl or jar. Do not let the specks to turn black or burn

5. Set butter aside and let it come to room temp. Give yourself time with this step!

Cookies

1. Preheat oven to 350ºF and line a baking sheet with parchment paper

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 inch 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

9. 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!

10. Sprinkle with flaky sea salt

11. Enjoy!