AMAZING! This is by far, the best browned butter cookie recipe I've ever tried. I made a batch on Saturday for a house party and literally I decorated the platter and came back 10 minutes later and they were all gone ;-). I used Soom Premium Tahini and I will only use this brand because it makes a huge difference from cheaper brands. There is a reason why Milk Street sells this brand!

These taste amazing! The combo of browned butter and tahini give the cookie depth, very glad I went out on a limb to add these to the holiday cookie repertoire. My only note to other cooks is these are LARGE cookies. You will need a full size rimmed baking sheet to get 9 of these on a pan. Even with those it’s close, so watch your spacing. Milk Street Magicians, any thoughts on how you could adjust the recipe to make smaller cookies?

I made these *almost* exact to the recipe and I really enjoyed them! The only thing I changed was that I had to make my own dark brown sugar using light brown sugar and molasses, and I took the advice from another comment to shorten the bake time (to about 15 minutes) to get a chewier cookie. They came out absolutely delightful. I did use two different baking trays, one was dark metal and those cookies came out crispier but we’re still quite good. I also dipped or drizzled the cookies with dark chocolate and I found that the chocolate took away too much from the tahini & browned butter so next time I will do half and half (other feedback from friends was that the chocolate was delicious!)

The batter seemed a bit strange, but came out perfectly! The butter and tahini was delicious together and the cookies remind me of an halva bar. Adding the chocolate was a nice way to balance everything. Batch made 24 large cookies

The cookie dough was amazing! I definitely should have refrigerated my dough first. The cookies came out flat and crispy. I do live higher elevation.