Dark Chocolate Pistachio Tahini Cookies With Brown Butter

Add pistachio tahini cookies to your dessert repertoire.

These cookies prove that more is more! Rich with brown butter, toasted pistachios, and loaded with chocolate—it’s a dark, melty, and dramatic cookie that feels a little fancy!

Alyssa Bybee’s dark chocolate pistachio tahini cookies might just replace your usual chocolate chip cookie.

Toasting the pistachios before folding them into the dough brings out their natural nuttiness and gives them just the right amount of crunch. Using brown butter (and letting it solidify and come back to room temperature) adds rich depth and a subtle caramel note, while preventing the dough from becoming too loose or greasy.

Alyssa recommended letting your dough rest in the fridge overnight. This extra time allows the flavors to meld together, intensifying the tahini and dark chocolate for a more complex bite. For that bakery-worthy finish, save a few chunks of chocolate and pistachios to decorate your dough! Press into the tops of your cookie dough before baking.

Dark Chocolate Pistachio Tahini Cookies

Recipe by Alyssa Bybee

Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 20

INGREDIENTS

• ½ cup + 3 tablespoons butter room temperature
• ½ cup tahini well stirred
• ½ cup granulated sugar
• 1 cup brown sugar well packed
• 2 large eggs
• 2 teaspoons vanilla
• 2 cups flour, measured correctly
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 2 cups dark chocolate
• ¾ cup shelled pistachios roughly chopped

METHOD

1. Preheat oven to 350 degrees Fahrenheit. Place pistachios on a baking sheet and bake for 8 minutes. Let cool completely before incorporating into dough.
2. Brown butter until you reach an amber color, cool to room temperature (solid, not melted).
3. Cream together brown butter, tahini, both sugars, eggs, and vanilla for 2-3 minutes until light and fluffy.
4. Scrape down sides of bowl if needed. In a separate bowl mix together flour, salt, and baking soda. Add in to batter a little bit at a time. Mix until the flour is just incorporated. Do not over mix.
5. Stir in dark chocolate chips and pistachios. I reserved some pistachios to top cookie dough balls with. If you have time, wrap cookie dough in plastic wrap and refrigerate overnight. I found that flavor is better as they mingle together overnight. However, your cookies will still turn out and be delicious if you don’t have time.
6. Preheat oven to 375 degrees Fahrenheit. Take about ¼ cup of dough top cookie dough balls with some of the reserved pistachios (optional). Place on greased baking sheet and bake for 9-11 minutes. Cool on baking sheet for 10 minutes before transferring to a cooling rack.

Find more from Alyssa on Instagram, @infinetaste, or on her website, infinetaste.com.