New Christmas Cookies
New Christmas Cookies is a medium American (with Middle‑Eastern influence) recipe that serves 18. 210 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 30 min | Cook: 28 min | Total: 1 hr 13 min
Cost: $11.02 total, $0.61 per serving
Ingredients
- 226 g Unsalted Butter (cut into 2‑inch cubes; used for browning)
- 120 g Tahini (smooth, unsalted)
- 240 g All‑Purpose Flour (spooned and leveled)
- 1 tsp Baking Soda
- ½ tsp Salt (fine sea salt)
- 200 g Brown Sugar (packed)
- 100 g Granulated White Sugar
- 2 Large Eggs (room temperature)
- 225 g Bittersweet Chocolate (chopped; for dipping)
- 30 g Turbinado Sugar (optional, for sprinkling before baking)
Instructions
Brown the Butter
Place the butter cubes in a skillet over medium heat. Melt, then continue cooking, stirring frequently, until the butter foams, bubbles become small, and brown specks appear on the bottom. Remove from heat before it turns dark.
Time: PT5M
Combine Butter and Tahini
Transfer the hot butter to a large mixing bowl. Whisk in the tahini until smooth. Let the mixture sit until just warm (no longer than 5 minutes).
Time: PT5M
Mix Dry Ingredients
In a separate bowl whisk together the flour, baking soda, and salt.
Time: PT2M
Add Sugars and Eggs
Stir the brown sugar and white sugar into the butter‑tahini mixture until no lumps remain. Add the eggs one at a time, mixing just until incorporated.
Time: PT5M
Fold in Dry Ingredients
Add the whisked dry ingredients to the wet mixture. Fold gently with a spatula until just combined; the dough will be shaggy with visible clumps.
Time: PT2M
Portion and Shape Cookies
Line two baking sheets with parchment. Using a 2‑tablespoon cookie scoop, drop dough onto the sheets (about 9 per sheet). Lightly press each mound with the palm to a uniform ½‑inch thickness.
Time: PT3M
Bake
Bake in a pre‑heated 350°F oven for 16–18 minutes, rotating the sheets halfway through. Cookies should be golden around the edges and set in the center.
Time: PT18M
Temperature: 350°F
Cool
Allow cookies to rest in the pan for 5 minutes, then transfer to a cooling rack and cool completely, about 30 minutes.
Time: PT35M
Melt Chocolate
Fill a medium saucepan with ~1 inch of water and bring to a gentle simmer. Place the chopped chocolate in a heat‑proof bowl set over the saucepan (double‑boiler method). Stir until smooth, then remove from heat and stir in an extra 1‑2 oz of room‑temperature chocolate to thin and shine the glaze.
Time: PT10M
Dip Cookies
Using a pastry brush or the back of a spoon, dip half of each cookie into the melted chocolate, allowing excess to drip back into the bowl. Place dipped cookies on a parchment‑lined tray.
Time: PT5M
Set Chocolate
Let the dipped cookies sit at room temperature until the chocolate hardens, about 1 hour. Store them in an airtight container once set.
Time: PT1H
Nutrition Facts
- Calories
- 210
- Protein
- 2 g
- Carbohydrates
- 26 g
- Fat
- 11 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Sesame, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: European‑style butter
- Instead of Tahini: smooth peanut butter, almond butter
- Instead of All‑Purpose Flour: bread flour, gluten‑free all‑purpose flour
- Instead of Baking Soda: baking powder (use 3× amount)
- Instead of Salt: kosher salt (adjust to ¼ tsp)
- Instead of Brown Sugar: dark muscovado sugar
- Instead of Granulated White Sugar: coconut sugar
- Instead of Large Eggs: egg replacer (2 × ¼ cup each)
- Instead of Bittersweet Chocolate: dark chocolate (70% cacao)
- Instead of Turbinado Sugar: coarse raw sugar
Equipment Needed
- Skillet
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Parchment Paper
- Baking Sheet
- Cooling Rack
- Heat‑Proof Bowl
- Medium Saucepan
- Offset Spatula (optional)
- Pastry Brush (optional)
- Cookie Scoop (2 Tbsp)
Critical Steps — Do Not Skip
- Brown the butter without burning it.
- Cool the butter‑tahini mixture before adding sugar to prevent seizing.
- Do not over‑mix the dough; visible clumps are desired.
- Do not overbake; cookies should be just set.
- Melt chocolate using a double‑boiler to avoid scorching.
Chef Tips from the Video
- After browning, let the butter sit for a minute before adding tahini; this prevents the mixture from seizing.
- Use an offset spatula to spread the jam (if making the Austrian bars) – not needed here but handy for smoothing chocolate.
- For extra flavor, sprinkle a pinch of flaky sea salt on the chocolate‑dipped side just before the glaze sets.
Troubleshooting
Butter burned, giving a bitter taste.
If you see dark brown specks or smell acrid, discard and start over. Use medium heat and watch closely; remove from heat as soon as brown flecks appear.
Cookies spread too thin and become crispy.
Chill the dough for 15‑20 minutes before scooping, and press gently to a uniform thickness rather than flattening too much.
Chocolate glaze looks grainy.
Make sure the chocolate is completely dry before melting; add a small amount of room‑temperature chocolate off the heat to smooth it.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze unbaked dough balls (separated on parchment) for up to 3 months; bake from frozen, adding 2‑3 minutes to bake time.
Room temperature: Chocolate‑dipped cookies keep well at room temperature for 2‑3 days if kept separate from other cookies.
Make-Ahead Tips
- Portion the dough into 2‑tablespoon balls, place on a parchment sheet, freeze solid, then transfer to a zip‑top bag. Bake directly from frozen.
- Chocolate can be melted ahead of time and kept warm in a thermos; dip cookies as they finish cooling.
Frequently Asked Questions
What is the cultural significance and history of Brown Butter Tahini Chocolate‑Dipped Cookies in American holiday baking?
While not a traditional holiday cookie, the combination of brown butter and tahini reflects Milk Street’s philosophy of blending classic American baking techniques with global flavors, creating a modern, elevated treat that fits well into contemporary holiday cookie spreads.
What are the authentic traditional ingredients for this Milk Street cookie versus acceptable substitutes?
The authentic recipe uses unsalted butter, smooth tahini, brown and white sugar, and bittersweet chocolate. Acceptable substitutes include European‑style butter, smooth peanut butter or almond butter for tahini, dark muscovado sugar for brown sugar, and any high‑cocoa dark chocolate.
What other Milk Street recipes pair well with these Brown Butter Tahini Chocolate‑Dipped Cookies?
They pair nicely with Milk Street’s spiced Polish gingerbread (Piraniki) for a contrast of chewy and crunchy, as well as the Austrian‑inspired Lindsor bars for a richer, jam‑filled dessert option.
What occasions or celebrations are these Brown Butter Tahini Chocolate‑Dipped Cookies traditionally associated with in Milk Street’s holiday repertoire?
Christopher Kimball’s Milk Street presents them as a holiday gifting cookie, perfect for cookie exchanges, office parties, and as a festive treat alongside coffee or tea during the winter season.
Why does this Milk Street recipe use brown butter instead of regular melted butter?
Brown butter adds a deep, nutty flavor that complements the earthy tahini and balances the sweetness of the sugars, creating a more complex taste profile than plain melted butter.
What are the most common mistakes to avoid when making Brown Butter Tahini Chocolate‑Dipped Cookies?
Common errors include over‑browning the butter, over‑mixing the dough (which makes cookies tough), under‑baking (leaving a raw center), and allowing water to touch the chocolate during melting, which causes seizing.
How do I know when the Brown Butter Tahini Cookies are done baking?
The edges should be lightly golden and the centers set; the cookies will still look slightly soft but will firm up as they cool on the rack. A gentle press should leave a slight indentation that disappears as they rest.
Can I make the dough for these Milk Street cookies ahead of time and how should I store it?
Yes, shape the dough into 2‑tablespoon balls, place on a parchment sheet, freeze solid, then transfer to a zip‑top bag. Bake directly from frozen, adding 2‑3 minutes to the bake time.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
Christopher Kimball’s Milk Street focuses on bold, globally‑inspired recipes that are simple enough for home cooks, emphasizing technique, flavor layering, and accessible ingredients while often providing modern twists on classic dishes.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to American baking differ from other cooking channels?
Milk Street blends American comfort cooking with international flavors, using concise, step‑by‑step video instruction and a “no‑fuss” philosophy that favors one‑bowl methods and minimal equipment, unlike many channels that stick to traditional regional recipes.
What other Milk Street recipes are known for using tahini in sweet applications?
Milk Street has featured a tahini‑infused honey cake and a sesame‑caramel sauce for desserts, showcasing the versatility of tahini beyond savory dishes.
Last updated: August 24, 2026
