Salty Sesame And Dark Chocolate Chip Cookies Recipes

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SALTY SESAME AND DARK CHOCOLATE CHIP COOKIES



Salty Sesame and Dark Chocolate Chip Cookies image

See what happens when you add sesame oil and soy sauce to these incredible chocolate chip cookies. This is a must try recipe.

Provided by Jamie Geller

Categories     Desserts, Cookies

Time 27m

Yield 48 cookies

Number Of Ingredients 10

2 eggs
1 cup brown sugar
⅔ cup neutral oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 cups flour
1½ cups oats
1 teaspoon cinnamon
1 teaspoon baking soda
1½ cups chocolate chips

Steps:

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large mixing bowl, whisk eggs and sugar until frothy and light. Add oils and soy sauce and whisk to combine. Pour flour, oats, cinnamon, and baking soda into center of the bowl. Use a wooden spoon to combine. Fold in chocolate chips. Scoop tablespoon sized balls and place 2-inches apart on prepared cookie sheets. Bake at 350°F for 12 minutes. Cool cookies on cooling racks.

Nutrition Facts :

SALTY SESAME AND DARK CHOCOLATE CHIP COOKIES RECIPE



Salty Sesame and Dark Chocolate Chip Cookies Recipe image

Swapped at the 2012 SE cookie swap by Zoe Bain and Christine Chung.

Provided by The Serious Eats Team

Categories     Dessert     Cookies     Desserts

Time 1h25m

Yield 20 cookies

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 to 1 teaspoon soy sauce (don't be scared)
2 tablespoons black sesame seeds
1 cup dark chocolate chips
About 1/4 cup black sesame seeds for rolling and coarse sea salt for topping

Steps:

  • Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the butter mixture with a spatula. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes. Beat in the vanilla and soy sauce. Stop the mixer and add the dry ingredients, all at once 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.
  • Just before you're ready to bake the cookies, preheat the oven to 350°F.
  • Place about 1/4 cup black sesame seeds in a small bowl.
  • Scoop cookie dough by the heaping tablespoonful into your hand. Roll into a ball, and toss around in the black sesame seeds. The dough balls don't need to be completely covered in seeds, just coated well. Place on prepared baking sheets. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last for a day or two. The oils on the seeds can tend to go rancid. These cookies are best eaten within a few days.

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