Of course by the time the cookies came out of the oven, we were way too full to try them, because really, the entire point of the whole cookie making activity was to eat the batter. Duh.
Sesame Chocolate Chip Cookie Recipe
Please read instruction no. 2 before you begin to be sure you have equipment you might need.
- 1/2 cup white sesame seeds
- 1 cup unsalted butter softened
- 2 tablespoons sesame oil
- 1/2 cup granulated sugar
- 1/2 cup golden brown sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 2 large whole eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F, and line 2 baking sheets with parchment paper.
Add the sesame seeds to a small sauté pan and place it over low-medium heat. They will begin to turn golden within a couple of minutes. Move the pan around often, and once they are all golden, look a bit oily, and are aromatic, immediately remove them from the heat. (Be careful as they can go from golden to black quickly!) Pour the toasted seeds into a mortar. Use the pestle to grind them until it's a course powder. (You can also do this is a spice grinder or mini food processor.) Set aside.
Add the butter, sesame oil, both sugars, vanilla, salt and toasted sesame seed powder to a large mixing bowl. Use a large spoon to blend everything together. Then add the eggs and mix until it's smooth.
In another bowl, combine the flour with the baking soda and then fold it into the wet mixture. Then, fold in the chocolate chips.
Use an approximately 2 1/4-inch cookie scoop to shape the dough into balls, placing them on the parchment-lined baking sheets as you go. They should have at least 2-inches between them.
Bake in the preheated 325 degree F oven until they are slightly golden along the edges and no longer look doughy, about 15 to 17 minutes.
Leave them on the baking sheets to cool to room temperature.