ever so slightly adapted from Joy the Baker (the baking goddess)
for quite some time I've been looking for a go-to chocolate chip cookie recipe, and i think i've really found it with this one. these cookies may be extremely unique, with their sesame seeds and soy sauce, but they still hold the same joy of a classic chocolate chip cookie. plus some for the added joyful crunch of sesame seeds in your cookies!
just try them - i promise you won't regret it!
1 3/4 cups all-purpose flour
1/2 cup whole wheat 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 cane sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon soy sauce (really!)
2 tablespoons black sesame seeds
1 1/2 cup dark chocolate chips (the ghirardelli ones really are the best, their shape makes for the perfect strand of chocolate when baked)
at least 1/2 cup black sesame seeds for rolling
coarse sea salt for topping (i uses a pink himalayan salt, but use what you have)
in a medium bowl, whisk together flour, baking soda, and salt.
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 (if you don't have a stand mixer, use a hand-held one or your strong arms and a wooden spoon). stop the mixer and clean the sides of the bowl 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. remove bowl from the mixer and 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 at least an hour, two hours is even better.
just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.
put remaining black sesame seeds in a small bowl to use for coating the formed cookies.
cover two cookie sheets with silicone baking mats or parchment paper.
scoop cookie dough by the heaping tablespoonful into your hand. roll into a ball, and toss around in the black sesame seeds then place on cookie sheet. this will use a lot of sesame seeds. if you don't have an excess, press one side of the ball into the seeds, and place seeds up on the cookie sheet. flatten each cookie slightly with three fingers, and sprinkle with salt. bake for about 12 minutes, until lightly browned around the edges. remove from the oven and allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.
try not to eat them all in one sitting. it'll be hard - i know.