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Ingredients:
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Chocolate chip & black sesame cookies

Category: 
Seasons: 
All

Moist, soft and chewy chocolate chip cookies with a twist, adding in soy sauce and black sesame seeds for the crunch factor

Easy
Fairly cheap

Chocolate chip & black sesame cookies
Preparation time
Cooking time

Ingredients

For 2 Dozen(s)

T-Mixers

  • 350 g ap flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 220 g butter
  • 120 g brown sugar
  • 150 g white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp soy sauce
  • 20 g black sesame seeds
  • 170 g chocolate chips
  • 50 g black sesame seeds

Chocolate chip & black sesame cookies Directions

  1. In TM bowl, mix together flour, baking soda and salt. 7 sec/sp5. Set aside in another bowl
  2. In TM bowl, add butter and sugars 1.30 min/sp 4. Scrape down the sides of the bowl.
  3. Add the egg and egg yolk 1.30 min/ sp 4.  Add in the vanilla and soy sauce through the hole in the lid while it’s being mixed.
  4. Add the dry ingredients, all at once, to the butter mixture. 20 sec/sp 3.5
  5. Add the sesame seeds and chocolate chunks 30 sec/ sp 5.
  6. Transfer to a bowl. Wrap well in plastic wrap and refrigerate for at least 1 hour. 
  7. Preheat the oven to 350 degrees F. Place extra black sesame seeds in a small bowl.
  8. Scoop cookie dough by the heaping tablespoonful. Roll into a ball and coat with black sesame seeds.
  9. Lay parchment sheet on baking sheets. Bake for about 12 minutes, until lightly browned around the edges.
  10. Remove from the oven (they will be soft) and allow to cool on the baking sheet for about 10 minutes. Transfer to a wire rack and cool completely.
  11. They are a moist cookie, the black sesame seed adds a nice crunch.
  12. Store cookies in an airtight container. Cookies will keep for a day or two — so eat quickly! Or freeze.

Recipe notes

**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.

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