Want to treat yourself or a foodie friend to something delicious? If so, I highly recommend baking a batch of sesame chocolate chunk cookies. The thin and chewy delicacies offer the full flavor of a traditional CCC but with an unexpected twist.
What makes this recipe unique is the addition of toasted sesame oil and sesame seeds in lieu of tahini. The ingredients lend a pronounced yet pleasant nuttiness and crunch to the attractive sweets.
To create crinkly sesame chocolate chunk cookies, simply drop the baking sheet on a counter as soon as you remove it from the oven. Then let the confections rest for 10 minutes before transferring them to a wire rack to cool completely.
Recipe adapted from A Cozy Kitchen.
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon sea salt
- 8 tablespoons unsalted butter, melted and cooled
- ¾ cup granulated sugar
- ½ cup light or dark brown sugar
- 1 egg, room temperature
- 1½ tablespoons toasted sesame oil
- 1 teaspoon vanilla extract
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- 4 ounces dark chocolate, roughly chopped
- flake salt (for finish, optional)
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugars at medium speed until well blended. Add the egg, sesame oil and vanilla extract and continue to beat until well blended.
- Gradually add the dry ingredients and beat on low speed until just combined. Add the sesame seeds and chocolate and stir to combine.
- Turn the dough out onto a piece of plastic wrap and pat into a square about 1" thick. Wrap dough and chill until firm, about 1 hour or overnight.
- When you're ready to bake the cookies, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Divide dough into 14 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheets about 3 inches apart. Sprinkle balls with flake salt, if using.
- Bake cookies, one sheet at a time, until the tops are lightly golden and the centers are still soft, 9-11 minutes, rotating sheet halfway through.
- Remove from the oven and allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack.
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