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These Black Tahini Brown Butter Chocolate Chunk Cookies are an absolute dream come true. Gluten free, gorgeous, and delightfully easy to make, they’re packed with rich flavours and textures that will have you hooked from the first bite. The dramatic, dark hue of black tahini combined with the nutty depth of browned butter creates a cookie that’s anything but ordinary, making it the showstopper you didn’t know your dessert table needed.
I’ve been on a black tahini roll lately and, honestly, I don’t plan on stopping anytime soon! You all loved the Black Magic Tahini Granola recipe so much and I told you in that blog I’d be back with more black tahini goodness! Something about adding black tahini makes a recipe look fancy, but trust me, it’s so easy to work with and the results are stunning. If you haven’t tried black tahini yet, now’s your chance. Once you’ve got it in hand, the rest of the recipe is super straightforward – no need for complicated steps or hours in the kitchen. The trickiest part may be browning the butter, but even that is simple, fun, and totally worth it. If you need a visual, check out Sally’s video tutorial on how to brown butter. You’ll love the rich flavour it adds.
If you think miso in a cookie is weird, let yourself be totally amazed by the versatility of this incredible paste. You could skip it, but I promise it adds another layer of insane deliciousness. One really important tip when making these cookies is don’t over-mix when you add the black tahini; you want those beautiful streaks in each cookie.
Cookie exchange or just in the mood to wow some people? These cookies will be the centrepiece and the desire of anyone who sets their eyes on them! If you’re ready to make the best chocolate chip cookies of your life, keep reading!
Brown butter is butter that’s been melted and cooked until the milk solids turn a beautiful golden brown, giving it a rich, nutty, toasted flavour. It’s the secret ingredient that elevates these cookies from good to absolutely amazing and highly addicting. It adds a depth you can’t get from regular melted butter.
Black tahini is pretty much the same as regular tahini but it’s made from black sesame seeds. It has a slightly more intense flavour than traditional white tahini which brings an earthy, and almost bitter contrast that pairs perfectly with the sweetness of the chocolate. Plus, its striking colour makes for some seriously eye-catching cookies!
The combination of browned butter, black tahini, and miso makes these chocolate chunk cookies truly unique! The flavours blend perfectly, creating a cookie that’s rich, nutty, and sweet with just a touch of salt. The texture is also off the hook – it’s chewy with melty chunks of gooey chocolate and truly these cookies are just absolutely stunning.
To make brown butter, place your butter in a small pot over medium-high heat. As it melts, begin swirling the pot. The butter will start to foam, and after about 5 minutes, you’ll notice the colour changing and the foam subsiding. Reduce the heat to medium-low, keeping the pot moving to avoid burning. Once the butter turns a golden brown and gives off a toasty aroma, remove it from the heat. Be careful – it can burn quickly, so keep an eye on it! You can transfer the butter to a heatproof jar to cool slightly before using it in the recipe. That irresistible nutty smell means your brown butter is ready to work its magic!
In a large bowl, whisk together the cooled brown butter, miso, and sugars until smooth. Then, add the egg, egg yolk, and vanilla extract, and whisk again until light and fluffy.
Add Dry Ingredients
Stir in the gluten free flour, almond flour, baking soda, and salt until well combined.
Add in your chocolate chunks and fold in the black tahini. The key here is to swirl it gently into the dough, so you get those beautiful black and white streaks. Important to note: Do not overmix at this point because otherwise, you will not have black swirls – you will have grey cookies! While they will still taste absolutely DELICIOUS they will lack the sophisticated look and contrast.
Chill the dough for at least 30 minutes before baking. When ready, scoop dough onto a parchment-lined baking sheet and bake at 350°F for 12-15 minutes. It is good practice to use a dough scoop to ensure that all of your cookies are the same size and bake in the same amount of time!
Can I use regular tahini instead of black tahini? Absolutely! Regular tahini will still provide a delicious nutty flavour, though you’ll miss out on the dramatic colour.
What if I don’t have miso? Miso adds a savoury note, but you can skip it if needed. The cookies will still taste great!
Can I make these cookies vegan? Yes, you can swap the butter for a plant-based alternative and use a flax egg instead of regular eggs.
Don’t forget to leave a comment and rating on this recipe and if you’re a chocolate lover, you’ll also love these recipes!
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38 Responses
I haven’t made these yet. Before I do I have a question, how much butter do I need to yield 1/2 cup browned butter?
Thanks!
Hey Linda, Thanks for this question! I bet a lot of people will wonder the same thing! I will update the blog to add this in 🙂 The measurement is one to one. 1/2 cup solid will be 1/2 cup melted. Enjoy this recipe and please rate it once you do!
Not sure if you have to wait until the butter has come back to room temp after being melted, or if it’s added melted. For 1/2 cup, that would be 1 stick or 4oz of butter. After browning, add an ice cube because some of the water will evaporate in the browning process.
Hey Craig, I waited a few minutes before adding it in but def while its still melted! Good luck!
I made these and fallowed directions 100%. They dough is dry(ish) and they r taking longer than 12-15 mins to cook
Interesting! I have made these cookies several times and 15 minutes was as long as I’ve ever baked them. The dough for these cookies is a bit dryer given the ingredients but the end result should be stellar.
These Tahini cookies were just scrumptious and no time the cookie box was empty . Thanks a lot Teri-Ann Carty for sharing this lovely recipe.
I am so thrilled you loved them!!!
When substituting flax, is it 2 flax eggs for 1 egg + 1 yolk? Or should it be more like 1.5?
Hey Noa, typically it is 1:1 – one flax egg to one regular egg. I hope this helps!
If I use regular flour, is the ratio 1:1?
Hi there, Yes go 1:1 on flour. Should be perfect!
I wanted to make a cookie with tahini and didn’t know what I was going to do until I THANKFULLY found this recipe. I am so mind blown by this recipe, its more than expected due to the flavor from the miso, brown butter, black tahini. insane and delicious COMBO!
The only time I got nervous during this recipe was pouring in the black tahini but I did not overmix, and to my surprise these really have to be one of the coolest cookies and most delicious cookies I have ever made. thank you for sharing!
Hey Kimberly! Thank you so much for this wonderful review! I am so happy that you found this recipe and enjoyed it 🙂 I hope you will try many more of my cookie recipes!! This one is definitely one of my favorites!!
What miso did you use? White? Thanks!
Hi Brendan! I use a white or light miso for my recipes.
hi – quick question: I need a substitute for the almond flour. is here something you would recommend or simply 1/2c more flour? thanks
Hey Sab, more flour will work! Can’t wait for you to try these 🙂
How much vanilla? I had a difficult time not over mixing in the black tahini on my first attempt. Next time I will be more carful. What an outstanding recipe!
1 tsp vanilla works. Even if you over mix the tahini they still taste amazing!
Delicious cookies!
They sure are!!
Thank you for sharing. Your sharing is of great help to me.
xoxox
thanks for this great recipe
You’re very welcome Gisso! Thanks for trying 🙂
Hi Teri,
This is my 2nd time posting the review. These cookies are so yummy and its one of my family’s favourite. This time I made my own black sesame paste , makes huge difference in terms of taste. I would love to post the cookies pictures, looks like no options to it, never mind. Thank you for sharing this recipe, Teri-Ann.
Hey Hema! Thanks so much for loving these cookies as much as I do!! If you post these on instagram be sure to tag me!! The black tahini makes such a difference (which i never would have anticipated before testing this recipe a billion times!!) Thanks so much for taking the time to share your experience for the second time and rating this recipe 🙂
I just made these exactly as written and they’re gorgeous and delicious!!!!!!!!
So happy you enjoyed these cookies Jackie!! They are a classic turned better in my opinion ehehe!! I appreciate you taking the time to rate this cookie recipe and share your experience 🙂
These Black Tahini Brown Butter Chocolate Chunk Cookies are chef’s kiss! Rich brown butter, nutty black tahini, and umami miso blend perfectly. The dramatic dark hue is stunning, and they’re gluten-free yet so easy to make. Every bite is indulgent—total showstoppers you’ll crave nonstop!
thanks for the rave review!!!
Just amazing- my favourite cookie for my afternoon tea
MINE TOOOOOOOO!
Which gf flour blend do you use for these? As there are so many variations and they differ a lot in results in recipes. Thanks!
For this recipe I used Bobs GF baking flour.
Thank you!
Thank you!!!