Brown Butter Pistachio, Tahini and Salted Chocolate Cookies
Our resident master chef Chloe has shared another amazing recipe, this time a sweet treat.
A few weeks ago it was my birthday and I wanted to make something to share with the clients at work as that’s where I spent my day! These cookies just about sum up my favourite things about food; little bit sweet, little bit salty with an unexpected flavour punch that keeps you going back for more!
Serves 14-16 Cookies
Ingredients
- 150g Salted Butter
- 1 egg
- 80g Pistachios
- 1 medium ice cube
- 100g or ½ cup packed Dark Brown Sugar or coconut sugar
- 1/3 cup (50g) Organic Raw Sugar
- 125g or 1 cup Plain Flour
- ½ tsp Baking Soda
- 100g 70-85% dark chocolate
- 4tbsp (80g) Unhulled Tahini
- 1 teaspoon of salt flakes
Method
1. Place your pistachios into a food processor or spice grinder and pulse until you have a crushed nut consistency; don’t take this too far or you will end up with pistachio meal. Set aside 2 tbsp of the nuts for later to roll the cookies in. Roughly chop your dark chocolate into small pieces and set aside.
2. Meanwhile, place the salted butter in a small saucepan over medium heat, whisking continuously as it starts to melt so that it cooks evenly. Continue to cook the butter until the milk solids start to brown and the butter takes on a ‘nutty’ smell; this can take up to 5-6 minutes so be patient. As soon as the milk solids start to brown add the pistachios and take off the heat, whisking to combine for about 30 seconds to allow the nuts time to toast. Transfer to a large mixing bowl, add a medium ice cube to help stop the cooking process and stir to combine.
3. Add in dark brown sugar, raw sugar, vanilla bean and whisk to combine. Add your egg and whisk to cream the mixture together; it should start to look like a thickened cream consistency. Add your flour, baking soda, 80g of the dark chocolate and use a wooden spoon or spatula to stir until just combined. Then very gently fold in the tahini; you want to have swirls of the tahini here you don’t want to fully incorporate it into the dough.
4. Taste your cookie dough at this stage to see how it tastes; firstly, because it is too good not to, and secondly because you may want to add some more tahini or vanilla bean depending on your own taste preferences.
5. Place the cookie dough into the fridge to rest; this is the most important step! You need to let your dough rest for at least 3hours so that when you roll them into balls, the cookie will spread beautifully while cooking, giving you a cookie that is crunchy on the outside and chewy on the inside.
6. Preheat the oven to 175°. Using an ice cream scoop or large spoon, scoop balls of dough out onto a lined baking tray and top with leftover dark chocolate and pistachios, leaving about 10cm between each cookie. If you don’t have an ice cream scoop, roughly weigh out 50g of cookie dough and roll into a ball. Bake in the oven for 12-14 minutes or until golden on the outside and soft to touch. Allow to cool slightly before transferring to a wire rack to cool completely.
7. Store in an airtight container for up to 5 days in the pantry or for 3 months in the freezer.
