I've been meaning to try this recipe for weeks now. I found it via Taste Spotting on Joy The Baker's Blog. Soy sauce in a cookie? With black sesame seeds? Yes please!!
Next time I'm going to use a full tsp of soy sauce- at least- because I really didn't taste anything with just 3/4 tsp. The black sesame seeds are fun- something a little unusual. Marie found them at Whole Foods in the International isle. For the chocolate I cut up the body of a medium-sized dark chocolate bunny that my aunt Barbie gave me for Easter, but I saved the head for later. Thanks Barb!! This dough was supposed to be fridged for 45 mins before baking- in my world that means in the freezer for about 10 mins while I wash the dishes. Same difference. And mine took more like 15-18 mins to bake, we liked them more golden.
Ingredients:
2 1/4 cups all-purpose 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 granulated sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 to 1 teaspoon soy sauce (don’t be scared)
2 tablespoons black sesame seeds
1 cup dark chocolate chips
about 1/4 cup black sesame seeds for rolling and a few of shakes of coarse sea salt for topping
Method:
Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside and we’ll preheat the oven after we chill the dough.
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. 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. (Or 15 mins in the freezer like the impatient baker that you are).
Preheat the oven to 350 degrees F.
Place about 1/4 cup black sesame seeds in a small bowl with some sea salt.
Scoop cookie dough by the heaping tablespoonful into your hand. 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. Bake for about 12 minutes (or longer if you want them more golden), 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. Cookies will last for a day or two. The oils on the seeds can tend to go rancid. These cookies are best eaten within a few days. That shouldn’t be much trouble!
No comments:
Post a Comment