Salty Sesame and Dark Chocolate Chip Cookies

Salty Sesame and Dark Chocolate Chip Cookies

August 24, 2015

For the Ingredient Sleuths who love to guess what’s inside, Salty Sesame and Dark Chocolate Chip Cookies will provide some fun. The first clue that these aren’t traditional chocolate chip cookies will be the mouthwatering effects of the soy sauce. Sleuths will be intrigued by the challenge to pick out the familiar, yet subtle salty flavour that heightens the dark chocolate. They will eat too many in their attempt to identify why these cookies are so delightful. Have fun with Salty Sesame and Dark Chocolate Chip Cookies and be sure to leave your comments below.

Many thanks to Joy the Baker for creating this beautiful cookie and providing perfectly detailed instructions. Please take some time to browse through her site, as it’s entertaining and the recipes are inventive. This recipe can also be found here.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 36 cookies
  • 2 1/4 cups 281 grams 9.9 ounces all-purpose flour
  • 1 teaspoon 1 teaspoon 1 teaspoon baking soda
  • 3/4 teaspoon 3/4 teaspoon 3/4 teaspoon fine salt
  • 1 cup 227 grams 8 ounces unsalted butter, softened
  • 3/4 cup 163.5 grams 5.75 ounces packed brown sugar
  • 3/4 cup 148.5 grams 5.25 ounces white granulated sugar
  • 1 1 1 large egg
  • 1 1 1 large egg yolk
  • 3/4 to 1 teaspoon 3/4 to 1 teaspoon 3/4 to 1 teaspoon soy sauce (don’t be afraid)
  • 2 tablespoons 18 grams .6 ounces black sesame seeds
  • 1 cup 170 grams 6 ounces dark chocolate chips
  • 1 cup 140 grams 5 ounces black sesame seeds for rolling
  • fleur de sel or another coarse sea salt for topping

Instructions

MISE EN PLACE FOR THE COOKIE DOUGH

  • Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Bring butter to room temperature. Set aside. In a medium bowl, whisk together flour, baking soda, and salt. Measure sugars in the mixer bowl and set aside. Break egg, egg yolk and combine it with vanilla and soy sauce in a small bowl and set aside. Measure the chocolate chips and sesame seeds in one bowl and set aside. Place about 1 cup black sesame seeds in a small wide mouth bowl.

MAKING THE COOKIE DOUGH

  • In the bowl of a stand mixer fitted with a paddle attachment, or with your hand held mixer, beat together softened butter and sugars until light and fluffy, about 3 to 5 minutes.
The butter and sugar is very light in color and fluffy.
The butter and sugar is very light in color and fluffy.
  • Stop the mixer and scrape down the butter mixture with a spatula. Add the egg, egg yolk, vanilla and soy sauce and beat on medium speed until mixture is fluffy, about 1 to 2 minutes. Stop the mixer and add the dry ingredients to the butter mixture. Beat on low speed until just combined.
The texture of the dough is soft. The refrigeration will make is much easier to form and roll the dough properly.
The texture of the dough is soft. The refrigeration will make is much easier to form and roll the dough properly.
  • Stop the mixer, add the sesame seeds and chocolate chunks, and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.

FORMING THE COOKIES

  • Just before you’re ready to bake the cookies, preheat the oven to 350F.
  • Scoop cookie dough by the heaping tablespoonful onto the tray or into your hand.
12 cookies are too many for the tray. They spread quite a bit when they bake. 9 is better.
12 cookies are too many for the tray. They spread quite a bit when they bake. 9 is better.
  • Roll into a ball, and toss around in the black sesame seeds. Coat well. (Keep in mind that no matter how many sesame seeds coat each cookie, they will redistribute as the cookies bake.)
Place the cookies on your tray.
Place the cookies on your tray.
  • Sprinkle a few grains of Fleur de Sel onto each cookie and place them 9-up, about 2 inches apart, on the prepared baking sheets. They will spread quite a bit while baking.

BAKING THE COOKIES

  • Bake at 350F for about 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for a few minutes, just until they are firm enough to lift safely, then remove to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last for at least 4-5 days or two, though they are best eaten within a few days.

Leave a comment

Your Email Address will not be published. All fields are required.

Subscribe

Keep up to date with our latest offers & news.