Archive Daily Posts/Recipes Chocolate Sesame Cookies
| Chocolate Sesame Cookies |
| Written by Cassie Young | ||||||||||||||||||||||||||
| Friday, June 27 2008 | ||||||||||||||||||||||||||
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Chocolate Sesame Cookies These cookies were inspired by a recipe for Crunchy Sesame Cookies from Cooking Light Annual Recipes 2008, page 390. When I was first experimenting with this recipe I was using cup measures. After seeing my cookie-recipe-testing husband come up with such variances in his flour and sugar measures, I decided to switch to weight for consistency. I have included both weight and volume in the recipe, but recommend going by weight if possible. If you give 'em a try, I would love to hear how they turn out for you! Dry Mixture: 75 grams light spelt flour (2/3 cup - stir to fluff it up then spoon flour into cup) 75 grams brown sugar (1/3 cup tightly packed) 2 tablespoons unsweetened cocoa powder 1 tablespoon arrowroot starch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon cinnamon 1/8 teaspoon ground cumin a small pinch of cayenne 1/8 teaspoon salt
Wet Mixture: 2 tablespoons non-dairy milk 2 tablespoons neutral-flavored oil 2 tablespoons light molasses 1 teaspoon vanilla extract
Mix-Ins: 2 tablespoons black sesame seeds Preheat oven to 375 F. Coat baking tray lined with parchment paper or a coating of non-stick spray. Whisk dry ingredients together in a mixing bowl. In a separate bowl, whisk together all wet ingredients. Add wet mix to dry and stir just until combined; fold in chocolate chips and sesame seeds. Drop cookies onto baking sheet using a heaping teaspoon of dough for each, leaving 1 1/2-2 inches in between. Bake for 8 minutes. Remove pan from oven and allow cookies to cool on the sheet for 5 minutes then transfer to cooling rack. Cookies will be soft right out of the oven but will set up after cooling and are chewy and chocolatey with a bit of a crisp edge. I bake these in two batches and get 24-26 2.5" cookies total.
August 21, 08: This recipe has been updated to include cinnamon, cumin and cayenne. You can leave them out if you prefer, but they do add another dimension of flavor that I quite like! Thanks goes to Kathryn of Limes & Lycopene for her suggestion to add spices!
Related Articles: Meal Plan for the Week of June 16th
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Comments (19)
celine
said:
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| quick apology for always submitting my comments twice: I haven't learned yet that they are submitted for approval. oy! |
CassieYoung
said:
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Hi Celine, no problem about the comments! I appreciate you taking the time to write! And you've just reminded me, too, that I have had it on my to-do list to fix things up so people know it may take time for comments to show up! There's a little note that appears after a comment is submitted, but it fades out after a few seconds and could easily be overlooked. Have a great weekend and I hope you like the cookies! |
celine
said:
ps: I'm happy you included weights as I have the possibility to work with that after grabbing a scale back in Switzerland! I've been considering working with both weights and cup measurements for a while too, but I guess my laziness took over.  |
cookinpanda
said:
| These sound incredible. What a unique combination of ingredients. These are going on my must-try list. |
Courtney
said:
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Have a happy Canada Day! Your long weekend sounds great, and it looks like you have some beautiful cookies to enjoy! Courtney |
CassieYoung
said:
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Celine, I am thrilled! Thanks for trying them and for sharing them on your site. I appreciate the comments and hope everyone's having a great weekend! |
Johanna
said:
| all the things i love in cookies are in these so will be putting on to do list - have recently bought some black sesame seeds and love them! But I was wondering if I can substitute corn starch for arrowroot because I just don't use it enough to justify buying some? |
Erin
said:
| I just made this recipe yesterday, it was amazing. My husband thought it sounded scary but he ate most of them, the company we had over loved them too and I had to give them the recipe. Delish. I love how they maintain their moistness once cooled. |
CassieYoung
said:
Erin, I'm so very happy to hear the recipe worked out well! Thanks so much for trying it out and for sharing!  |
kathryn
said:
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I am mid way through cooking these. Had to come back and say how delicious they are. I'm making mini versions for a party tomorrow night. Tried a sample from the first batch and yum. I didn't have molasses, so used a combination of rice malt syrup and maple syrup. And I also couldn't find black sesame seeds - so have sprinkled a few white ones on top. Cassie it's such a good recipe. Thanks for posting and well done. |
CassieYoung
said:
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Hi Kathryn, your substitutions sound great and I bet the white seeds look so pretty against the chocolatey background. Very happy to hear it turned out well for you! rgh, yay! Thanks for your comment! |
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