Brown Butter Chocolate Chip Cookies with Tahini (or miso) •gluten free
Who doesn't love a great chocolate chip cookie??? Crispy edges, chewy center is the way I like to roll! And, adding depth of flavor is always something I'm game for (brown butter, oats...) or adding some complexity (tahini or miso, or simply peanut butter) allows you to wow those you share your cookies with. Which, you should be doing, sharing, that is! I realize this is a cookie, a treat in the classic sense, but I also like to run with the notion of improved nutritional content by adding the tahini and the oats. Okay, that's a stretch. It is all about balance though, right?!?!
The recipe, as written, is gluten free. You may easily sub back in wheat flour in place of the gluten free flour blend. The oats add a wonderful and subtle texture and nutty flavor- this I would not omit.
CHOCOLATE CHIP COOKIES WITH TAHINI (or MISO) gluten free
makes approximately 3 dozen cookies
1 cup gluten free flour blend (such as Bob's Red Mill 1:1 or Cup4Cup) Or, sub AP flour if not gluten free
1 cup gf oat flour
3/4 cup gf rolled oats
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
8 oz organic butter, room temperature
3/4 cup turbinado sugar
1 cup dark brown sugar
1 large egg, plus one egg yolk, room temperature
1/3 cup tahini or 2-3 Tbs white Miso or 1/2 cup peanut butter
2 tsp vanilla extract
pinch of cinnamon (optional)
1 3/4 cups dark chocolate chunks
1 cup chopped pecans (optional)
Falky Sea salt for finishing
1- place 4 oz of the butter in a medium sized skillet melting over medium heat swirling occasionally. It will froth as is cooks and crackle as the water is released. Keep an eye so as not to burn. Once the butter turns amber and the bits have browned (about 3 minutes after the crackling stops), remove from heat and pour into a heat proof bowl to stop the cooking. Allow to cool.
2- preheat oven to 350F and line two baking sheets with parchment.
3- pulse rolled oats in a food processor or blender until a rough texture is achieved (this step is optional, leaving the oats whole will be fine).
4- whisk flours, oats, salt baking powder and baking soda until fully incorporated, set aside.
5- in the bowl of a stand mixer fitted with a paddle, cream butter, tahini (or miso), and sugars until light and fluffy, about 5-7 minutes. Add cooled browned butter and continue until light and creamy. Add egg, egg yolk, vanilla and cinnamon if using and beat on medium until fully incorporated, about 3 minutes.
6- by hand, stir flour mixture into butter sugar mixture just until incorporated and fold in chocolate chips and pecans (if using). Batter will be soft, not stiff. Chill for 30 minutes or up to 12 hours (the longer the time the taller the cookie).
7- using a small ice cream scoop or a two Tbs scoop, make approximately 36 cookie dough balls and arrange on baking sheets about 2-3" a part to allow for spreading. If you like, chill for about 15 minutes before baking. Sprinkle with flaky sea salt to taste. Bake 13-16 minutes until slightly browned on the edges and pale in the middle. As they come out of the oven, sprinkle with a little more flaky sea salt and transfer to a rack to allow to cool.
8- hide a few for yourself as these will vanish quickly.
Don't crowd the unbaked cookies. These were popped back in the fridge for about 15 minutes and spread out across two sheets before baking.