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.
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Ingredients
- 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. Read more about how to cream butter and sugar here.
- 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.
- 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.
- 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.)
- 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.
- Labels
- Chocolate,
- Sesame
- Tags
- Chocolate,
- Low Sugar,
- Savoury
