These cookies smell like those intoxicating roasted nut street vendors—and they taste just as good, too. Banging the baking sheet on the counter creates ripples on the edges of the cookies, which means a crispy outside and super chewy inside. (Not to mention it’s fun!) Makes 12 cookies.

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Brown Butter-Tahini Cookies

Author: Misfits Market

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Ingredients

Scale

2 cups all purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
¼ teaspoon baking powder
1 stick (8 tablespoons) unsalted butter
⅓ cup honey
⅓ cup tahini
½ cup light brown sugar, packed
½ cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla extract
⅓ cup mixed black and white sesame seeds, toasted

Instructions

In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
In a large bowl, whisk together brown sugar and granulated sugar.
In a small pot over medium-low, heat brown butter until golden specks form and it smells nutty, 6 to 8 minutes. Add honey and tahini to the pot and mix until well combined.
Poor butter mixture into the bowl with the sugars and mix together. Whisk in egg and vanilla extract.
Using a spatula, fold dry mixture into the wet mixture in two additions, just until the flour looks saturated.
Cover cookie dough with plastic wrap and refrigerate for at least 4 hours or overnight to allow dough to firm up.
Heat oven to 350 degrees F and prepare two baking sheets with parchment.
Add sesame seeds to a shallow bowl. Form dough into 12 balls, then roll in sesame seeds to coat. Arrange 6 cookies evenly on each baking sheet. Freeze dough balls for 10 minutes to help cookies hold their shape when baking.
One baking sheet at a time, bake cookies for 12 minutes, remove from oven, then give the baking sheet a bang on the counter to deflate the centers of the cookies. Return to oven for 3 minutes, bang the baking sheet on the counter again, then bake for another 3 to 4 more minutes until cookies look golden brown on the edges. Bang the baking sheet on the counter one last time after removing from oven.
Repeat with a second tray of cookies. Allow cookies to cool on a baking sheet for 5 to 10 minutes before transferring to a cooling rack to cool completely.