Black Sesame Chocolate Chunk Cookies
If there's one thing that I truly love, it's chocolate chunk cookies. Soft, chewy and filled with chocolate....it doesn't get much better! Until you make a salty version. I came across a recipe for Salty Black Sesame cookies a while back and had them bookmarked (along with a hundred other recipes to try), and finally tried them out this past weekend. With a couple of modifications, I have to say these cookies are amazing. They already have a salty component with the soy sauce (it sounds weird, but it works), and salt in the cookie batter, so this may be enough for some. But if you want to amp that saltiness up even more, add a sprinkle of coarse sea salt to the tops of the cookies right before placing them in the oven. The black sesame seeds add a slight savory taste to the sweetness also, which I really loved. My Mum wasn't too sure about eating a cookie that contained black sesame seeds and soy sauce, but she has since been converted. Make sure to use dark chocolate, for the best flavor combination. Give them a try!
*Recipe adapted from Joy the Baker
2 & 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp soy sauce
2 tablespoons black sesame seeds
1 cup dark chocolate chunks (or chocolate chips if you prefer)
Extra black sesame seeds for rolling & (optional) coarse sea salt for topping
1. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.
3. In a large bowl, beat the butter and both sugars until light and fluffy. Scrape down the sides of the bowl with a spatula to make sure all the butter is incorporated. Add the egg and egg yolk and beat well on medium speed until mixture is fluffy. Beat in the vanilla and soy sauce.
4. Add the dry ingredients all at once, and beat on low speed until just combined. Fold in the sesame seeds and chocolate chunks with a spatula or wooden spoon. Cover the dough with plastic wrap and place in the fridge for at least 45 minutes.
5. Just before you're ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
6. Place extra sesame seeds (about half a cup) in a small bowl and scoop the cookie dough (a heaped tablespoon) into your hand and roll into a ball. Toss the balls of dough in the sesame seeds so they are nicely coated.
7. Place balls of dough on the prepared baking sheets and bake for 12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheets for 10 minutes and then transfer them to a cooling rack. Store in an airtight container.
Note: The oils from the sesame seeds tend to turn the cookies rancid, so they need to be eaten within a few days.