Salty Sesame and Dark Chocolate Chip Cookies

[Photograph: Robyn Lee]

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

Adapted from Joy the Baker.

These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.

Salty Sesame and Dark Chocolate Chip Cookies

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About This Recipe

Yield:makes 20 to 24 cookies

Ingredients

  • 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

Procedures

  1. 1

    Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside.

  2. 2

    In a medium bowl, whisk together flour, baking soda, and salt.

  3. 3

    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.

  4. 4

    Just before you’re ready to bake the cookies, preheat the oven to 350°F.

  5. 5

    Place about 1/4 cup black sesame seeds in a small bowl.

  6. 6

    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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