My hunt and journey for chocolate chip cookies continue. My favourite is still Double Chocolate Chip by Nigella Lawson. But when Joy the Baker posted this recipe up, I knew I just have to give it a go.
It's intriguing. Soy sauce in a chocolate dough. Black sesame seeds. The combination = very yummy. Now that cookies are a big treat for me, I take time to think and plan on what I want to bake.
I wouldn't say it is my ultimate favourite choc chip recipe but it is good. I love the subtle salty flavour that goes so well with the chocolate dough. Both my hubby and mother in law (yes she came to visit!) enjoyed it though and said it is softer cookie dough rather than the crispy kind. I chose to use a teaspoon instead of a tablespoon so the cookies are smaller, yielding more.
You can almost see the two tone of cookies, I baked one batch longer than the other- the longer one of course was slightly crispier which was what I prefer.
One thing to note though, that this cookie does not keep well for more than 3/4 days. I think it goes soft and the black sesame seeds does not tastes as good. Nevertheless, like what Joy said, it didn't last THAT long at all!
Black Sesame and Chocolate Chip Cookie (makes 36 cookies) 1 teaspoon baking soda 3/4 teaspoon salt 2 1/4 cups all-purpose flour 1 cup 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 2 tablespoons black sesame seeds 1 block of lindt chocolate broken into dark chocolate chips about 1/4 cup black sesame seeds for rolling and coarse sea salt for topping
In a medium bowl, whisk together flour, baking soda, and salt.
Beat 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.Preheat Oven to 180C. Line 3 baking trays with baking paper. Scoop cookie dough by the heaping teaspoon into your hand. Wet your hands as it is easier to roll then. Place about 1/4 cup black sesame seeds in a small bowl. 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. Sprinkle sea salt on it.
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.
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