Moist, soft and chewy chocolate chip cookies with a twist, adding in soy sauce and black sesame seeds for the crunch factor
For 2 Dozen(s)
**I ran out of black sesame seeds and tried the white in step 8…but I prefer the black sesame seed taste.
You don't need to bake the whole batch right away. Pack the cookie dough into 3-4 log shapes, wrap in plastic and freeze. Bring out what you need, and bake a small batch when you feel like fresh baked cookies.