June 1, 2019 by Maliha Adams
Crispy on the edges with a soft dark chocolatey center. The brown butter gives the cookies a rich toastiness and Yolélé fonio lends a chewy texture (usually so hard to attain in a gluten-free cookie). Flaky sea salt brings it all together!
- 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 cup tahini
- 2 large eggs
- 1 egg yolk
- 1 1/2 teaspoon vanilla extract
- 1 1/3 cup almond flour
- 1 cup cooked Yolélé fonio
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 ½ cups semi-sweet chocolate chunks
- Flaky sea salt
- 01 .
Melt butter in a small skillet over medium-low heat. Stir continuously until the butter smells nutty and the milk solids turn golden brown, about 8 minutes. Careful not to burn.
- 02 .
Once browned, immediately transfer butter to a large bowl and chill in the fridge for 35-45 minutes, stirring every 10 minutes or so until it reaches the consistency of Greek yogurt.
- 03 .
Take the butter out of the fridge and add sugar. Whisk with an electric mixer on medium (or beat by hand) until light and fluffy, about 5 minutes.
- 04 .
Add the tahini, eggs, egg yolk, and vanilla and continue to mix on medium for another 2 minutes.
- 05 .
In a separate bowl, combine almond flour, fonio, baking soda, baking powder, and salt.
- 06 .
Add to the butter mixture and stir until combined.
- 07 .
Gently fold in 2 cups of chocolate chunks, reserving a ½ cup of chocolate.
- 08 .
Chill the cookie dough in the freezer for 30 minutes and preheat the oven to 350˚F.
- 09 .
Line two baking sheets with parchment paper.
- 10 .
Scoop 1 ½ to 2-inch balls of dough onto the baking sheet, spaced 2 inches apart, and top with reserved chocolate chunks (we recommend using a disher ice cream scoop with a release, it’s ok if you don’t have one, the important thing is that all your dough balls are the same size).
- 11 .
Bake for 12-16 minutes until golden brown and edges are crispy.
- 12 .
Top with flaky salt and allow to cool on the baking sheet.