After too many days David being under the weather, it was finally time for us to go and visit some friends. This was the first time David has seen anyone his age in almost 2 weeks, so he was super excited to see his good buddy from church. I was too—David’s buddy’s mama is my good buddy! I always like an excuse to bake, so I made up a batch of my Salted Sesame and Dark Chocolate Chip cookies to share with them.
These cookies are so delicious—adapted from a Joy the Baker recipe—with fun flavors like sesame, oats, and soy sauce. Yep, you heard right, that was not a typo—soy sauce! Think along the lines of salted caramels. They are dangerously good—I’ve just eaten 4 while I’ve been sitting here—whoops!
Salted Sesame Cookies with Dark Chocolate Chips, adapted from Joy the Baker
makes 3 dozen cookies (depending on how much batter you snack on!)
3/4 cups all-purpose flour
½ c whole wheat pastry flour
1 c oats, ground to flour in food processor
1 teaspoon baking soda
3/4 teaspoon salt
½ tsp cinnamon
1 cup (2 sticks) vegan butter, softened (I like Earth Balance)
3/4 cup packed brown sugar
3/4 cup granulated sugar
3 tsp Ener-G egg replacer mixed with 4 T warm water, let sit a minute
2 teaspoon pure vanilla extract
1 teaspoon aminos/soy sauce
2 tablespoons black sesame seeds**
1 cup vegan dark chocolate chips
about 1/2 cup black sesame seeds for rolling and coarse sea salt for topping
**I live in the Seattle area where I am spoiled by all kinds of international markets. I get my black sesame seeds at an Indian market in the next town over. However, if you don’t have a store that sells them nearby, or if it happens to be raining and dark and rush hour and you don’t feel like changing out of your pajamas and strapping your toddler into the car and driving across town just for black sesame seeds, regular sesame seeds work very nicely. As evidenced by these pictures. Do what works for you!
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 your food processor, grind oats until they are a course flour like texture.
In a medium bowl, whisk together flours, baking soda, cinnamon, 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 ener-g egg mix 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. (Don’t wrap in plastic wrap, as it makes a pretty sticky mess, just cover the bowl).
Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.
Place about 1/4 cup black sesame seeds in a small bowl.
Scoop a tablespoon of cookie dough 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 14-15 minutes, 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. Don’t worry, that will be really easy!