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    Home » Recipes » Cookies

    Rainbow After the Storm Cookies

    18 October 2022 by Becky at Fikabröd Leave a Comment

    (Brown Butter, Black Sesame, and White Chocolate Cookies)

    Yield: about 20 cookies

    Ingredients

    • ½ cup (113g) unsalted butter
    • 1 1/3 cups (160g) all-purpose flour
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ cup (107g) light brown sugar, packed
    • ¼ cup (50g) granulated sugar
    • ¼ cup (70g) Rooted Fare Black Sesame Crunchy Butter
    • 1 large egg, room temp
    • 1 tsp vanilla extract
    • 6 ounces (170g) Supernatural Rainbow Chocolate Chips*
    • Jacobsen Salt Co. Pure Flake Finishing Sea Salt

    *If you don’t have these pretty baking chips, you can use white chocolate chips or chopped white chocolate.

    Directions

    1. In a small pot over medium heat, melt butter. Stirring frequently, cook for 3–4 minutes until butter starts to brown and smell nutty.
    2. Pour brown butter into a large heatproof bowl and allow to cool for at least 15 minutes.
    3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    4. Add sugars and black sesame butter to room temperature(ish) brown butter, whisking to combine. Add egg and vanilla, then whisk until fully combined and lighter in colour.
    5. Add flour mixture to wet mixture, mixing with a silicone spatula just until combined. Fold in rainbow chocolate chips (or regular white chocolate chips).
    6. Chill dough in fridge for 30–60 minutes.
    7. When the chill time is almost up, heat oven to 350°F. Line two baking sheets with parchment paper; set aside.
    8. Form dough into balls that are 1 ½ to 2 tablespoons each. (A #40 cookie scoop is super helpful here.) If desired, top each with a couple extra rainbow chips. Sprinkle a wee bit of flaky sea salt on top.
    9. Bake for 10–11 minutes or until edges are set.
    10. Transfer baking sheets to wire racks.
      NOTE: For perfectly round cookies, try Erin Clarkson’s cookie scoot method when they’re fresh out of the oven.
    11. Let cookies cool on baking sheets for about 10 minutes before transferring cookies to wire rack to cool completely.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Slightly adapted from: eatlaine
    « Dark Chocolate, Pepita, and Cranberry Cookies
    Tri-Colour Sesame Cookies »

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    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

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    • Tri-Colour Sesame Cookies

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