Description
Browned butter + tahini cookie dough baked in a muffin tin for easy portions, finished with a glossy cocoa drizzle and flaky salt.
Ingredients
Scale
- 10 tbsp (142 g) unsalted butter
- 1/3 cup (100 g) tahini, well stirred
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk (or any neutral milk)
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 cups (255 g) dark chocolate chips (or chopped dark chocolate)
- 1/4 cup (24 g) unsweetened cocoa powder
- 2 tbsp (14 g) powdered sugar (optional for extra gloss)
- 2 to 3 tbsp (30–45 ml) hot milk or hot water
- Flaky salt, for finishing (about 1/4 tsp total)
Instructions
- Prep the oven and tin: Heat oven to 350°F (175°C). Grease a standard 12-cup muffin tin well.
- Brown the butter: In a small saucepan over medium heat, melt butter. Continue cooking, swirling occasionally, until it smells nutty and the butter solids are deep golden. Remove from heat.
- Cool slightly: Let the browned butter cool 5 minutes so it’s warm but not hot.
- Mix wet ingredients: Whisk tahini, brown sugar, and granulated sugar in a bowl until thick and cohesive. Whisk in egg and vanilla. Whisk in the milk and then drizzle in the browned butter, whisking until smooth.
- Add dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to the wet mixture and stir until no dry streaks remain.
- Fold in chocolate: Fold in chocolate chips (save a few tablespoons if you want to press extra onto the tops after baking).
- Scoop and press: Scoop about 2 tablespoons (30 g) dough into each muffin cup. Press lightly so dough sits against the sides (this helps form “cookie cups”).
- Bake: Bake 11–13 minutes, until edges are set and golden and centers look slightly soft/matte.
- Cool in pan: Cool in the tin 10 minutes, then gently loosen with a small offset spatula and transfer to a rack. Cool to room temperature.
- Make cocoa drizzle: Whisk cocoa powder and powdered sugar (if using). Slowly whisk in hot milk/water until smooth and thin enough to ribbon.
- Drizzle and finish: Spoon drizzle over each cookie cup. Sprinkle flaky salt lightly on top. Let set 10 minutes before serving.
Notes
– Tahini texture varies: if your tahini is very thick, warm it slightly to loosen before mixing.
– If dough feels too soft to hold shape, chill 10–15 minutes.
– Underdone centers are intentional—cookie cups firm as they cool.