Pistachios! Tahini! Chocolate! Brown butter!
These are my perfect cookie! Crispy edges and chewy centre, with a nice nutty flavour. To get that nice, rippled edge, tap your cookie sheet on the counter a couple times when you take them out of the oven. Another tip to make your cookies look pretty, is to reserve some of your mix-ins and press them into the top of each ball of raw cookie dough.
| Time: | 30 minutes | Serving size: | 8 cookies |
Ingredients:
- 1/4 c butter, browned
- 2 tbsp tahini
- 1/4 c brown sugar
- 1/4 c sugar
- 1 tsp vanilla
- 1 egg
- 1/2c AP flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 c pistachios, chopped
- 1/3 c chopped chocolate
Directions:
- Preheat to 375
- Combine butter, tahini and sugars in large bowl.
- Add eggs and vanilla and beat until airy.
- Fold in flour, baking soda, salt, chocolate and pistachios
- Split into 8 cookies, roll into balls and place spread out on a baking sheet.
- Bake 10 minutes, until edges are golden brown.
Tips:
- No tahini: If you don’t have tahini, you can just sub for 2 more tbsp of butter
Bowlin' on a Budget 
Leave a comment