its officially november and i’m happy to venture into other flavors beyond pumpkin and its spices. as the weather gets colder, the treats get sweeter, spicier and cozier. everything feels extra decadent. while chocolate is most definitely a year round treat, its especially prominent in these more festive months of the year. add in all the warming spices of the season- ginger, cinnamon, cloves, cardamon … perfect complements to chocolate. as they say, ” all roads lead back to chocolate.” well, at least in my kitchen. 😉
ive been baking (and tweaking) a brown butter and tahini chocolate chip cookie for many, many months now- if i had a favorite cookie, it would probably be those. ive made them so many times, a recipe is simply unnecessary, as my hands and mind operate from memory while making them. it was during one of those big cookie cravings that inspiration struck and voila, this spiced double chocolate cookie was created. a cookie with all the most delicious aromatics and ingredients of the holiday season.
the base is composed of brown butter, tahini and brown sugar giving an underlying rich nuttiness to the batter; not to mention the perfect chewiness. dutch process cocoa gives the cookies a dark chocolate flavor to perfectly complement the sweetness of the caramelized white and semi sweet chocolate chunks.
a few tips…
- caramelized white chocolate was used in this recipe, but white chocolate or “golden chocolate” can be used if you’re pressed for time! if using caramelized white chocolate, its easiest to make this a day ahead and cool the liquid chocolate in a parchment lined container. this makes it fast to cut into chunks of chocolate.
- i personally love a slightly under baked cookie. for this reason, my baking times err on the side of this preference. the suggested bake time of 14-16 minutes was when a 2″ cookie scoop was used. if you use a smaller scoop, start checking around minute 10-12.
- lighter color baking pans bake more slowly than darker color baking pans. depending on the color of the pan you use, you may want to start checking for “doneness” around 12 minutes. the edges will look set and the center will still look slightly under baked.
- cookies should be cooled for 2-3 minutes on the baking pan while the pan rests on a cooling rack. after this time, remove cookies from the pan and allow to cool completely on the cooling rack….if they last that long!
- these cookies are best enjoyed straight from the oven, when the chocolate is perfectly melted. but, they are still incredibly delicious when stored in an air tight container, at room temperature and reheated in the microwave for 3-5 seconds.
happy baking and eating! -megs
chai spiced double chocolate tahini cookies
- stand mixer with paddle attachment
- baking sheet
- parchment paper
- heavy bottom pan
- 2 1/4 c all purpose flour (270g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp chai spice see recipe notes
- 1/3 c dutch process cocoa (32g)
- 1/2 tsp salt
- 12 tbsp usalted butter, browned and cooled to room temperature (reduced to 113g)
- 1 1/2 c light moscovado sugar (330g) (sub with packed light brown)
- 3/4 c tahini, well stirred
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla bean paste (sub with vanilla extract)
- 2 c assorted chocolate chips, chunks and disks (this reciep uses a ratio of 1:1 semi sweet: caramelized white chocolate)
- To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (15 minutes), stir then chill in the fridge an addional 20-25 minutes. The butter should begin to solidify, but shouln’t be cold. If its cold, let come to room temperature for 5 minutes.
- In a separate bowl, whisk together flour, baking soda and powder, salt and chai spice. Set aside. In a mixing bowl, with paddle attachment, cream together the browned butter, sugar and tahini until light and fluffy (3-4 minutes). Beat in cocoa powder until well combined. Add in eggs and yolk one at a time, beating until each is well incorporated. Add vanilla and beat until well incorporated.
- Add dry ingredients to the wet 1/2 at a time. Mix on lowest setting until JUST combined. Do not overmix. Gently fold in assorted chocolate chips, chunks or disks. Scoop dough out using a 2″ cookie scoop with trigger release onto a parchment lined baking sheet. These scoops can be close together since you are freezing. Wrap tightly using plastic wrap and freeze 8+ hours or overnight.
- Bake at 325F for 14-18 minutes or until cookies are set around the edges. The center may still look slightly underbaked. Pull cookies from the oven, cool on the cookie sheet placed on top of a cooling rack for 3 minutes. Using a spatula, gently remove cookies from the pan, onto a cooling rack and cool an additional 10 minutes.
did you make this recipe?
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