There is pretty much ALWAYS a homeade cookie in my house. Just as my mom always kept the cookie jar well stocked while I was growing up. Its become quite an obsession and I feel like a bad mother when I don’t have something I’ve made myself for my kids when they get home from school. The danger is for the adults in the house (hmmmm ME ). I find that immediately freezing them after having eaten a reasonable TWO cookies right out of the oven helps me “forget” that they are there (though I have become partial to the taste of a frozen cookie 😉 ).
The freezing bit allows me to be “organised” and not be making cookies every few days ….
This recipe really appealed to me. My son is unimpressed with me if I present him with anything that doesn’t contain chocolate in a cookie at the moment, so this seemed like a great change to my usual Chocolate Chip Oatmeal. The soya sauce adds a certain depth to the flavour and the salt sprinkled on the top is just a MUST ! Enjoy, this one is a keeper for me ….
Sesame and Chocolate Chunk Cookies
- 2 1/4 cups (250 g) good quality flour (I use a partially whole wheat)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) packed brown sugar
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract or the seeds from a vanilla bean
- 3/4 to 1 teaspoon soy sauce (I too was intrigued)
- 2 tablespoons sesame seeds (Joy used black, which gives a dramatic effect)
- 1 cup dark chocolate chopped into smallish pieces
- Sesame seeds for rolling and sea salt or fleur de sel for sprinkling on top
Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat butter with sugars until light and fluffy, scraping down the sides with a rubber spatula from time to time. Add the egg and egg yolk and beat until mixture gets its fluff back. Beat in the vanilla and soy sauce. Add the dry ingredients, all at once to the butter mixture. Beat until just combined. Add the sesame seeds and chocolate, and fold together with a wooden spoon until well combined. Cover the dough and pop in the fridge for at least 30 minutes. This is the moment you could also freeze the dough in a couple of balls to be taken out when you would like a nice fresh batch of cookies, hot out of the oven !
Preheat the oven to 350°F / 180°C.
Place about 1/4 cup sesame seeds in a small bowl.
Make little balls of dough using a tablespoon and your hands before tossing the balls in the sesame seeds. Place on prepared baking sheets. Bake for about 10 to 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool. Store cookies in an airtight container for a couple days or place them in a big bag or container and freeze (if you haven’t eaten them all already)
Directly inspired by Joy the Baker
Bon appetît !