Salty Sesame Dark Chocolate Cookies Recipes

SALTY SESAME AND DARK CHOCOLATE CHIP COOKIES

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.

SALTY SESAME AND DARK CHOCOLATE CHIP COOKIES RECIPE

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.

TINY, SALTY, CHOCOLATY COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
• Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
• Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
• Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.

SALTY SESAME DARK CHOCOLATE COOKIES

Steps:

• Place racks in the center and upper third of the oven and line two baking sheets with Reynolds Wrap® Aluminum Foil. Set aside. In a medium bowl, whisk together flour, baking soda and salt.
• In a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1-2 minutes. Beat in the vanilla and soy sauce. Add the dry ingredients, all at once, to the butter mixture. Beat on low speed until just combined. Add 2 tablespoons sesame seeds and chocolate chunks and fold together with a spatula until well combined.
• Lay a piece of foil on work surface. Spoon the dough onto the foil, wrap well and refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F. Place 1/4 cup black sesame seeds in a small bowl.
• Scoop cookie dough by the heaping tablespoonful. Roll into a ball and coat with black sesame seeds. Place on foil-lined baking sheets. Add a few flakes of coarse sea salt on the tops of the cookies. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Transfer to a wire rack and cool completely. Store cookies in an airtight container. Cookies will keep for a day or two -- so eat quickly!

SALTY SESAME DARK CHOCOLATE COOKIES

Steps:

• Place racks in the center and upper third of the oven and line two baking sheets with Reynolds Wrap® Aluminum Foil. Set aside. In a medium bowl, whisk together flour, baking soda and salt.
• In a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1-2 minutes. Beat in the vanilla and soy sauce. Add the dry ingredients, all at once, to the butter mixture. Beat on low speed until just combined. Add 2 tablespoons sesame seeds and chocolate chunks and fold together with a spatula until well combined.
• Lay a piece of foil on work surface. Spoon the dough onto the foil, wrap well and refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F. Place 1/4 cup black sesame seeds in a small bowl.
• Scoop cookie dough by the heaping tablespoonful. Roll into a ball and coat with black sesame seeds. Place on foil-lined baking sheets. Add a few flakes of coarse sea salt on the tops of the cookies. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Transfer to a wire rack and cool completely. Store cookies in an airtight container. Cookies will keep for a day or two -- so eat quickly!

DARK CHOCOLATE SEA SALT COOKIES

Steps:

• Heat oven to 325° F.
• In medium bowl, mix flour, cocoa and baking soda; set aside.
• In large bowl, beat butter, 1/2 cup Truvia® Baking Blend, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour mixture. Stir in chocolate chips. Drop dough by rounded tablespoonfuls on ungreased cookie sheet. Press down slightly.
• Bake 13 to 15 minutes or just until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in small bowl, beat 1 tablespoon Truvia® Baking Blend and water. Brush over cookies (discard any remaining water mixture); sprinkle with salt.