Brown Butter and Tahini Chocolate Chip Cookie Bars
Brown butter and tahini chocolate chip cookie bars - a great any time of day treat, especially when dunked in a glass of cold milk.
Yield: 16 servings
  • 7 tbsp (100 g) unsalted butter
  • 2¼ cups (280 g) all purpose flour
  • ¾ tsp baking soda
  • 1 tsp flaked sea salt
  • ¼ cup (75 g) tahini
  • ½ cup + 2 tbsp (125 g) sugar
  • ½ cup + 1 tbsp (125 g) brown sugar
  • 1 large egg + 1 large egg yolk
  • 1 tsp vanilla extract
  • 9 oz (250 g) dark chocolate, roughly chopped
  1. Heat oven to 350F (180C). Grease a 9x13-inch baking pan, then line with a piece of parchment paper. Set aside.
  2. Melt the butter in a medium saucepan over medium heat and cook until it starts to brown and smell nutty. Remove from the heat immediately and pour into a heatproof bowl. Set aside.
  3. In a large bowl, whisk together the flour and baking soda. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the tahini, both sugars, and the butter. Mix on medium speed for 5 minutes. Add in the egg, egg yolk, and vanilla. Mix until combined, about 1 minute. Add in the flour mixture and mix until just combined. Pour in the chocolate and fold in by hand. Scrape the cookie dough into the prepared pan and press into an even layer.
  5. Bake for 25 minutes, or until golden. Allow to cool completely. Cut into squares before serving.
Recipe from One Tin Bakes
Recipe by Joanne Eats Well With Others at