Dark Chocolate Pistachio Tahini Cookies Recipe
If you’ve ever wished for a cookie that brings together the nutty flavor of tahini, crunch of pistachios, and decadent pools of dark chocolate, you’re in for a real treat. These Dark Chocolate Pistachio Tahini Cookies are addictively delicious, balancing flavors and textures in every bite. With melted, slightly caramelized brown butter and a sprinkle of sea salt to finish, they’re perfect for making any day feel a little more special—and the dough is truly forgiving, with flawless results whether or not you have time for an overnight chill.
Ingredients You’ll Need
What makes these cookies shine is the careful balance of pantry staples and a few standout ingredients. Each one serves a purpose, from adding rich chewiness, a toasted crunch, or iconic ribbons of chocolate in every bite. Here’s what you’ll need and why you shouldn’t skip a thing!
- Butter: Browning the butter brings out a nutty, complex flavor, giving your cookies a caramel-like depth.
- Tahini: The sesame paste adds creamy, earthy notes, and helps make the cookies ultra tender.
- Granulated Sugar: Ensures the cookies have crispy edges while helping with spreading.
- Light Brown Sugar: This adds a lovely molasses depth and more chew; dark brown sugar works too for bolder flavor.
- Eggs: For structure, tenderness, and binding all those delicious mix-ins together.
- Vanilla: Rounds out flavors and heightens the richness of chocolate and tahini alike.
- Flour: All-purpose flour keeps the cookies just the right amount of soft and hearty.
- Baking Soda: The raising agent that helps the cookies puff and become delightfully chewy.
- Sea Salt: A must for balance—you’ll want a bit in the dough and a sprinkle on top to make every flavor pop.
- Dark Chocolate Chips or Chopped Chocolate: Pools of melted chocolate with every bite! Choose a high-quality bar or go with classic chips for a more uniform look.
- Shelled Pistachios: Raw or roasted, they add brilliant green color and a crunchy, buttery flavor—don’t forget to chop them roughly for the best texture.
How to Make Dark Chocolate Pistachio Tahini Cookies
Step 1: Toast the Pistachios (if needed)
If your pistachios aren’t already roasted, preheat your oven to 350°F and spread the nuts on a baking sheet in a single layer. Bake them for 8 minutes or until they’re fragrant and just turning golden. Let them cool completely before moving on—warm pistachios will melt your chocolate and dough!
Step 2: Brown the Butter
In a saucepan over medium heat, melt the butter and keep cooking, stirring often. Watch for the color to change—a golden amber is perfect, and you’ll notice a nutty aroma. Once browned, pour it into a mixing bowl and let it cool to room temperature. This step builds an amazing, deep flavor base for your Dark Chocolate Pistachio Tahini Cookies.
Step 3: Cream the Wet Ingredients
Add the cooled brown butter, tahini, both sugars, eggs, and vanilla to a large bowl. With a mixer, beat everything together for 2–3 minutes until light and fluffy. This aerates the mixture, giving your cookies a lovely lift and tender crumb.
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together your flour, baking soda, and sea salt to evenly distribute everything. Gradually add the dry mix to the wet ingredients, mixing on low speed. Stop when it’s just combined—over-mixing can lead to tough cookies.
Step 5: Stir in Chocolate and Pistachios
Fold in your dark chocolate chips and chopped pistachios, saving a handful of each for topping the dough balls later. If you have some extra time (and patience!), wrap the dough in plastic and chill overnight, or for at least an hour. This isn’t essential, but it makes the flavor even richer and gives the cookies extra chewy edges.
Step 6: Bake and Finish
Preheat your oven to 375°F. Scoop generous ¼ cup balls of dough onto a lined or greased baking sheet. Gently press on some of your reserved chocolate and pistachios. Bake for 9–11 minutes until the edges are just turning golden but the centers look ever so slightly underdone. Cool on the baking sheet for 10 minutes; then move to a wire rack. Don’t forget that final sprinkle of flaky sea salt! It truly transforms your Dark Chocolate Pistachio Tahini Cookies.
How to Serve Dark Chocolate Pistachio Tahini Cookies
Garnishes
For that extra-special bakery look, garnish your cookies while they’re still warm from the oven. A little more chopped pistachio, extra chocolate chunks, and a sprinkle of flaky sea salt will make each cookie look as spectacular as it tastes.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a mug of rich hot cocoa, or your favorite coffee. Fresh berries or a scoop of gelato make for an indulgent dessert platter for sharing.
Creative Ways to Present
Think beyond the cookie jar! Stack these Dark Chocolate Pistachio Tahini Cookies and tie them with a ribbon for homemade gifts, or crumble them over ice cream for an elegant, textural sundae topping. Layer them in a trifle with whipped cream and fruit, or sandwich them with a swipe of nut butter or a dollop of caramel.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to five days. The tahini helps them stay soft and prevents drying out, so you can enjoy fresh-tasting cookies all week long.
Freezing
Both the dough and the baked Dark Chocolate Pistachio Tahini Cookies freeze beautifully. For dough, scoop into balls, quick-freeze on a tray, then transfer to a bag for up to two months—just bake from frozen with an extra minute or two. Finished cookies can also be frozen in a ziplock bag, layered with parchment, for whenever a craving strikes.
Reheating
To relive that just-baked magic, pop a cookie (or three) in the microwave for about 10 seconds. Or warm them in a 300°F oven for 3–5 minutes. The chocolate softens, the centers get gooey, and the aroma fills your kitchen once again!
FAQs
Can I use peanut butter instead of tahini?
You can, but keep in mind peanut butter has a different flavor profile and sweetness. While the cookies will hold together, you’ll miss out on the sesame richness that makes Dark Chocolate Pistachio Tahini Cookies so unique.
Should I use salted or unsalted butter?
Either works! If you use salted butter, just reduce or omit the extra salt in the dough to keep the flavors balanced.
Do I need to chill the dough overnight?
Not strictly, but even a short chill helps the flavors develop and the texture become chewier. Overnight is best for that deep, bakery-fresh taste in your Dark Chocolate Pistachio Tahini Cookies, but an hour will still make a difference.
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour with a cup-for-cup gluten-free blend. The dough may be a touch softer, but the results are still wonderfully delicious and satisfying.
Why did my cookies turn out flat?
If your butter was too warm or the dough wasn’t chilled long enough, cookies may spread more. Always let the browned butter solidify, and don’t skip the refrigerator if your kitchen’s on the warm side.
Final Thoughts
There’s something wonderfully comforting and exciting about a batch of Dark Chocolate Pistachio Tahini Cookies. If you love a cookie with balance, intrigue, and just the right amount of crunch and gooeyness, this is the recipe to bookmark. Give it a try, share with your friends, or treat yourself to the best of both worlds—these irresistibly unique cookies will quickly become a new favorite in your baking repertoire!
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Dark Chocolate Pistachio Tahini Cookies Recipe
- Total Time: 1 hour (including chilling)
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of these Dark Chocolate Pistachio Tahini Cookies, where the nuttiness of tahini and pistachios perfectly complement the decadent dark chocolate. A delightful treat for any occasion!
Ingredients
Brown Butter:
- ½ cup + 3 tablespoons butter (salted or unsalted butter, 154 grams)
Tahini Mixture:
- ½ cup tahini (well-stirred, 125 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup light brown sugar (well packed, 200 grams)
- 2 large eggs
- 2 teaspoons vanilla
Dry Ingredients:
- 2 cups flour (spooned and leveled, 260 grams)
- 1 teaspoon baking soda
- ½ teaspoon sea salt + extra for topping
Mix-Ins:
- 2 cups dark chocolate chips or chopped chocolate (340 grams)
- ¾ cup shelled pistachios (roughly chopped, raw or roasted, 110 grams)
Instructions
- Roast Pistachios: Preheat oven to 350°F. Roast pistachios on a baking sheet for 8 minutes, then cool.
- Brown Butter: Brown butter until amber, then cool to room temperature.
- Prepare Dough: Cream together brown butter, tahini, sugars, eggs, and vanilla until fluffy.
- Mix Dry Ingredients: In a separate bowl, combine flour, salt, and baking soda. Gradually add to batter, mixing until just incorporated.
- Add Mix-Ins: Fold in chocolate chips and pistachios. Optionally, chill dough overnight.
- Bake: Preheat oven to 375°F. Form dough into balls, top with reserved pistachios and chocolate, then bake for 9-11 minutes.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a rack. Sprinkle with sea salt.
Notes
- You can customize the cookie size based on your preference.
- Chilling the dough enhances flavor but is optional for immediate baking.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Dark Chocolate, Pistachio, Tahini, Cookies, Dessert, Baking
