Sesame-Chocolate Chunk Cookies

These cookies aren’t really that radically different from your run-of-the-mill chocolate chip cookie, but the sesame seeds, butter, and chunks of chocolate combine to something sublime.

I found the recipe over at Joy the Baker, where she suggested adding soy sauce and sea salt to the cookies for an extra wow-factor. Sadly I had neither (my pantry is still recovering from my move), but I can attest to the fact that balsamic reduction sauce, while maybe not adding anything to the cookies, certainly doesn’t harm them.

Here’s the lowdown:

2 1/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract (I was tempted to sub almond, but didn’t – could be nice too)
3/4-1 tsp soy sauce (here I used balsamic)
2 tsp sesame seeds (I used white, but black are more visually appealing if you have them)
1 cup dark chocolate (chips, chopped chunks, whatever)
1/2 cup sesame seeds (for rolling the dough to cover)
sea salt for topping

Instructions:

Cream the butter and sugar in a medium bowl, until it has a paste-like consistency and you don’t see streaks of butter. Add the egg and egg yolk and beat for a few minutes, until combined. Add the extract and the soy sauce, and also beat until combined. In another bowl, sift together the dry ingredients (flour, soda, salt and 2 tsp seeds). Then add to the butter mixture, along with the chocolate. Once the two are combined, place the dough in plastic wrap or a sealed container and refrigerate for 45 minutes.

20 minutes before baking, preheat the oven to 350F and grease/line two baking sheets with parchment paper. After the 45 minutes are up, remove the chilled dough from the fridge and begin rolling approximately 1 tablespoon-sized chunks into balls. Place the 1/2 cup sesame seeds in a shallow bowl, and roll the dough balls into the seeds until they are mostly covered (The exact amount of seeds is really up to you, but I really maximized the surface area).  Place on baking sheets (do not press the balls down, they will melt on their own), and bake for 12-15 minutes. I tried under baking them as well as letting them get a little golden, and I prefer the slightly raw ones.

These are best eaten within a few days, or placed in the freezer if you’d rather save them – sesame seeds have oils that go rancid fairly quickly.


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