New Christmas Cookies

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

1. 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

2. 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

3. Mix Dry Ingredients

   In a separate bowl whisk together the flour, baking soda, and salt.

   Time: PT2M

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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