Chocolate Cookies Recipes Snacks

Salty Sesame and Dark Chocolate Chip Cookies

chocolate sesame cookies

Three (top notch) (totally awesome) (majorly job applicable) (important!) skills I’d like to add to my job resume.  (Yes… this is a place my mind wanders.)

–  Outrageous use of punctuation and constant abuse of sentence structure.  While at first troublesome and awkward, the abuse does (over time) lend itself to a conversational and relatable tone.

–  Able to catch any cell phone as it falls through the air towards the floor.  It’s a super power… I’ve got it.

–  Adept at combining busy prints with colorful plaids in office wear outfits… without causing serious blindness.


–  Consistent cookies at work.  I bring em.  I mean, come on!

Wait… do people still know how to write resumes?  Is that still a thing kids learn in school, or is everyone just building the Internet these days?  What’s going on… and when did I start sounding like a kooky old lady!?

chocolate sesame cookies

These cookies are full of everything you would expect:  dark chocolate chips, pure vanilla extract, and sugars.

These cookies also have a few bonus ingredients:  black sesame seeds and soy sauce.

I put soy sauce in cookies.  Just a touch.  I think it adds a really subtle earthy saltiness.  It’s the little thing in these cookies that make you go… hm!!

chocolate sesame cookies

Butter and sugar is where it all begins.

If you don’t have a stand mixer, feel free to use hand beaters or just a bowl and wooden spoon.

chocolate sesame cookies

Either way you mix it, you’ll want  the butter and sugar to come to this creamy and fluffy consistency.

Add eggs and beat until thick and creamy.

chocolate sesame cookies

Simple dry ingredients.  Just flour, baking soda, and salt.

chocolate sesame cookies

Sesame seeds and a toothsome and just slightly savory quality to these cookies.  I like to add just a touch of coarse sea salt to the top of the cookies before they bake.

chocolate sesame cookies

These cookies are chewy-salty chocolate-sesame studded-good times.  They’re different.  They’re pretty… just like your shoes and your hair.

I have always been a major advocate of bringing fresh baked cookies to a job interview.  Tell people they have soy sauce in them, but only if you want to show off.

Sesame and Dark Chocolate Chip Cookies

makes 20 to 24 cookies

Print this Recipe!

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 coarse sea salt for topping

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.

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 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, 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!