Tahini & Caramelized White Chocolate Cookies
I’ve been on a kick of interesting cookie flavor combos lately, and these tahini and caramelized white chocolate ones are definitely a winner!
While these are a *tad* sweet for my personal cookie tastes, the subtlety of the toasted sesame seeds, tahini, and caramelized white chocolate flavors really shine through (and are offset nicely by the flaky sea salt).
As a bonus, your house will smell AMAZING while these bake!
How to make tahini caramelized white chocolate cookies
I have a separate post on how to caramelize white chocolate so I won’t repeat everything here. It’s very easy, and makes a huge difference in the taste. Basically you use the oven to slowly melt, stir, and golden-ize (“caramelize”) the sugars in the white chocolate. Note, this needs done ahead of time!
I strongly recommend using really high-quality white chocolate (like Valrhona, Callebaut, or Guittard). Once it’s fully cooled and set, roughly chop into small pieces and set aside. (You can also buy already-caramelized white chocolate if you prefer.)
Preheat oven to 350 F and line a baking sheet with parchment paper.
In a medium bowl (you can also make this in your stand mixer), whisk the melted butter, tahini, brown sugar, and white sugar together for a couple minutes, getting it nice and glossy and emulsified.
Add the egg and vanilla and whisk for 30 seconds.
Add the flour, baking soda, salt, and cinnamon and mix until mostly incorporated but still a little floury.
Add the caramelized white chocolate chunks, and gently mix to incorporate.
Using a spoon, scoop out equal portions of dough and shape or roll into a rough ball.
Place on the prepared baking sheet at least 3 inches apart (they will spread somewhat). Sprinkle with sesame seeds and flaky sea salt.
Bake until golden brown around the edges, 10 to 13 minutes.
Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to continue cooling.
These tahini caramelized white chocolate cookies are an awesome way to use up blonde chocolate if you’ve already made it, ORRRRR a great excuse to *make* caramelized white chocolate yourself!
Adapted slightly from Eat Cho Food
Other unique cookie flavors you’ll love:
- Miso Rye Hazelnut Dark Chocolate Cookies
- Apple Fritter Cookies with Spiced Maple Glaze
- Salted Dark Chocolate Shortbread
- The Best Dark Chocolate Tahini Cookies (GF, Vegan, Nut-Free)
- Brown Butter Cinnamon Chip Oatmeal Cookies
- Chai Spiced Shortbread Cookies
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Tahini & Caramelized White Chocolate Cookies
These sesame, tahini, and caramelized white chocolate cookies have a subtle and intriguing flavor. They bring a bit of sweet-and-savory feel, with the sweetness of the blonde chocolate balanced nicely with flaky sea salt. This is a great unique cookie recipe to try!
Ingredients
- 113g (1 stick) of unsalted butter, melted
- 120g (1/2 cup) of tahini
- 90g (1/2 cup) of brown sugar
- 45g (1/4 cup) of granulated sugar
- 1 egg (room temp, ideally)
- 125g (1 cup) of all-purpose flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of sea salt
- Sprinkle of cinnamon
- 130g (3/4 cup) of caramelized white chocolate, chopped
- 1 teaspoon of vanilla extract
- Sesame seeds, for topping
- Flaky salt, for topping
Instructions
- I have a separate post on how to caramelize white chocolate. It's very easy, and makes a huge difference in the taste. Once it's fully cooled and set, roughly chop into small pieces and set aside. Note, you do need to do this ahead of time, I recommend a day ahead.
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl (you can also make this in your stand mixer), whisk the melted butter, tahini, brown sugar, and white sugar together for a couple minutes, getting it nice and glossy and emulsified.
- Add the egg and vanilla and whisk for 30 seconds.
- Add the flour, baking soda, salt, and cinnamon and mix until mostly incorporated but still a little floury.
- Add the caramelized white chocolate chunks, and gently mix to incorporate.
- Using a spoon, scoop out equal portions of dough and shape or roll into a rough ball. Place on the prepared baking sheet at least 3 inches apart (they will spread somewhat). Sprinkle with sesame seeds and flaky sea salt.
- Bake until golden brown around the edges, 10 to 13 minutes. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to continue cooling.
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