Chocolate Black Sesame Cookies
*Recipes I want to try, 2020, cookies, Velik Favorites
Cook Time: 45 minutes Difficulty: Easy Servings: 32 cookies Source: loveandoliveoil.com
1 2/3 cup all-purpose flour
1/3 cup dark or dutch-processed cocoa powder, sifted
1/4 cup black sesame powder or finely ground black sesame seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon soy sauce
1 cup dark or semisweet chocolate chips
black sesame seeds, for topping
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
In a bowl, whisk together flour, cocoa powder, black sesame powder, baking powder, baking soda, and salt and set aside.
In a large mixing bowl or the bowl of a stand mixer, beat butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, vanilla, and soy sauce and mix until smooth, scraping down the sides of the bowl as needed. Add dry ingredients and mix on low speed until incorporated. Stir in chocolate chips.
Scoop 1 1/2-inch balls of dough with a medium cookie scoop (about 1 1/2 tablespoons per cookie) and place on prepared cookie sheet, leaving at least 2 inches of space between cookies to allow for spreading. If desired, sprinkle cookies with a pinch of black sesame seeds just before baking.
Bake cookies for 10-12 minutes or until centers are just set. Remove from oven and let cool on pans for 5 minutes, then transfer to wire racks to cool completely.
Cookies will keep in an airtight container for up to 3 days.
Melissa’s notes – for me, this recipe yielded 32 cookies using my large black handled cookie scoop, not 24 as stated in original recipe.