Sesame Seed & Dark Chocolate Chunk Cookies

So there is an explanation why Sam and I have been doing a little less cooking…we’ve been busy packing!

Our exciting news is that we’ve sold our condo, and we’ve bought a new home!  We’re still staying put in Washington, DC- but we’re moving to a new neighborhood.  The best part is- our kitchen is getting bigger & brighter!  We’re both very excited for improved photos, how far we’ve come since the start of the blog!

We’ve been packing and trying to clean out our cupboards the last couple of weeks, so we have less to move.  One of the things I had made were these “clean-out the cupboards” chocolate chunk cookies.  They’re a little different- a bit of a nutty flavor from the sesame seeds, and a little extra salt from the soy sauce (yes, you read that correctly).  But they were delicious and soft, not just straight from the oven, but also the next day for an afternoon snack with some tea.

What do you like to eat when you’re packing up and moving?  Any ideas of what should be our first home-cooked meal in the new house?

Sesame Seed & Dark Chocolate Chunk Cookies

Sesame Seed & Dark Chocolate Chunk Cookies
Adapted from: Joy the Baker

1 cup (2 sticks) of unsalted butter, room temperature
1 1/2 cups brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp soy sauce
2 1/4 cups of all-purpose flour
1 tsp baking soda
3/4 tsp salt
2 3 oz dark chocolate bars, broken into small chunks
2 tbsp sesame seeds

Set up the stand mixer with the paddle attachment, and beat together the butter and sugar for about 3 minutes, until light and fluffy.  Then add the egg and egg yolk, and beat until fluffy for about a minute.  Next, beat in the vanilla and soy sauce.  Then, add in all of the dry ingredients: flour, baking soda and salt.  Beat all of the ingredients until they are mixed well, about 3 minutes.  Lastly, add the chocolate and sesame seeds, and fold together with a spatula.

Cover the dough with plastic wrap and refrigerate for at least 45 minutes.

Once you’re read to bake them, preheat the oven to 350ºF.  Spray the baking sheet with cooking spray.  Then scoop out a tablespoon of the dough, roll it into a ball and place it onto the cookie sheet.  Continue to do this until you run out of room on the cookie sheet, or the dough.

Bake in the oven for about 15 minutes, or until the cookies are lightly browned on the edges.  Remove them from the oven, let them cool on the baking sheet for about 10 minutes, and then transfer them to a wire rack.  Enjoy!

About these ads

5 responses to “Sesame Seed & Dark Chocolate Chunk Cookies

  1. Maybe a homemade soup or stew would make a perfect new home meal.

  2. Pingback: Food Matters Project #33: Lamb, Carrot & Turnip Stuffed Cabbage | Fifthfloorkitchen's Blog

  3. Pingback: Monthly Review: February 2013 | Fifthfloorkitchen's Blog

  4. Pingback: DC: El Chucho | Fifthfloorkitchen's Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s