Salty Sesame Dark Chocolate Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
• Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
• Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
• Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.
• Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
• Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
• Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.

Steps:

• Place racks in the center and upper third of the oven and line two baking sheets with Reynolds Wrap® Aluminum Foil. Set aside. In a medium bowl, whisk together flour, baking soda and salt.
• In a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1-2 minutes. Beat in the vanilla and soy sauce. Add the dry ingredients, all at once, to the butter mixture. Beat on low speed until just combined. Add 2 tablespoons sesame seeds and chocolate chunks and fold together with a spatula until well combined.
• Lay a piece of foil on work surface. Spoon the dough onto the foil, wrap well and refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F. Place 1/4 cup black sesame seeds in a small bowl.
• Scoop cookie dough by the heaping tablespoonful. Roll into a ball and coat with black sesame seeds. Place on foil-lined baking sheets. Add a few flakes of coarse sea salt on the tops of the cookies. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Transfer to a wire rack and cool completely. Store cookies in an airtight container. Cookies will keep for a day or two -- so eat quickly!

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
• Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
• Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
• Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.

Steps:

• Place racks in the center and upper third of the oven and line two baking sheets with Reynolds Wrap® Aluminum Foil. Set aside. In a medium bowl, whisk together flour, baking soda and salt.
• In a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1-2 minutes. Beat in the vanilla and soy sauce. Add the dry ingredients, all at once, to the butter mixture. Beat on low speed until just combined. Add 2 tablespoons sesame seeds and chocolate chunks and fold together with a spatula until well combined.
• Lay a piece of foil on work surface. Spoon the dough onto the foil, wrap well and refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F. Place 1/4 cup black sesame seeds in a small bowl.
• Scoop cookie dough by the heaping tablespoonful. Roll into a ball and coat with black sesame seeds. Place on foil-lined baking sheets. Add a few flakes of coarse sea salt on the tops of the cookies. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Transfer to a wire rack and cool completely. Store cookies in an airtight container. Cookies will keep for a day or two -- so eat quickly!

Steps:

• Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
• Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
• Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
• Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.