Sesame, Sea Salt and Dark Chocolate Cookies Recipe
Photo: Emma Chapman and Elsie Larson
Makes 2 dozen cookies
Ingredients
1 cup all-purpose flour
1/2 cup white whole wheat flour
1 tsp. salt
3/4 tsp. baking powder
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 cup dark chocolate chips
2 to 3 Tbsp. sesame seeds
2 to 3 tsp. coarse sea salt, such as Maldon, optional
Directions
Preheat the oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flours, salt and baking powder.
In a large bowl, cream together the butter and sugars until well combined. Stir in the vanilla and egg. Add the flour mixture and stir until a dough ball forms. Fold in the chocolate chips. Refrigerate the dough for at least for 30 minutes, or for up to 2 days.
Divide the dough into 24 small balls, each about 2 tablespoons. Pour the sesame seeds onto a plate. Roll each dough ball in the seeds and place on the prepared baking sheet. Sprinkle each cookie with the coarse salt, if using.
Bake for 12 minutes, or until the edges begin to brown. Transfer the sheet to a wire cooling rack and let cool on the sheet for 5 minutes, then transfer the cookies to the rack. Serve warm.
From A Beautiful Mess Weekday Weekend, text and photographs by Emma Chapman and Elsie Larson (Chronicle Books, 2017).
Ingredients
Directions
Preheat the oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flours, salt and baking powder.
In a large bowl, cream together the butter and sugars until well combined. Stir in the vanilla and egg. Add the flour mixture and stir until a dough ball forms. Fold in the chocolate chips. Refrigerate the dough for at least for 30 minutes, or for up to 2 days.
Divide the dough into 24 small balls, each about 2 tablespoons. Pour the sesame seeds onto a plate. Roll each dough ball in the seeds and place on the prepared baking sheet. Sprinkle each cookie with the coarse salt, if using.
Bake for 12 minutes, or until the edges begin to brown. Transfer the sheet to a wire cooling rack and let cool on the sheet for 5 minutes, then transfer the cookies to the rack. Serve warm.
From A Beautiful Mess Weekday Weekend, text and photographs by Emma Chapman and Elsie Larson (Chronicle Books, 2017).
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