black sesame chocolate chip cookies
Ingredients
168 grams (1 1/2 cup) unsalted butter (use European-style butter if possible!)
200 grams (1 cup) light brown sugar
1/2 teaspoon sea salt
1 tablespoon vanilla extract
3 large egg yolks
24 grams (1/4 cup) black sesame powder
3/4 teaspoon baking soda
210 grams (1 3/4 cups) all-purpose flour
150 grams semisweet chocolate (50-70% cocoa), chopped
Instructions
Preheat oven to 350 F
In a large mixing bowl, cream the butter and brown sugar until it is light and fluffy.
Add salt and vanilla and mix to combine.
Add egg yolks and beat to combine.
Add black sesame powder and mix to combine.
Add baking soda and mix to combine.
Add flour. Mix until the flour is just incorporated into the dough.
Fold in chopped chocolate
Put dough in fridge and chill for at least 20 minutes (optional)
Scoop cookie dough into balls about 1 inch in diameter, and place on baking sheet.
Bake for 10 minutes, until the edges are well set and just starting to brown. The center of the cookies will still look slightly doughy. Allow to cool on the baking sheet for 10 minutes (the cookies will continue to cook on the hot pan).
Yield: about 40 cookies
About this recipe
Buttermilk by Sam created the perfect chocolate chip cookie recipe, and I am extra grateful for her genius because that recipe was a great jumping off point for my cardamom brown sugar cookies and for these beauties!
Before I made this recipe I had never eaten black sesame chocolate chip cookies, but I had a feeling it would be delicious. My wife was skeptical. I'm glad I went with my gut 😘 The black sesame is slightly nutty and really complements the chocolate, and oh man, these cookies are addicting. My wife has been bringing my baked goods into her office over the last couple months. As soon as she took these to work, I regretted not keeping them all to myself! But the cookies were a big hit with her coworkers, so I guess maybe it was worth it.
