• Pasolivo Black Sesame Chocolate Chip Cookies Recipe
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Black Sesame Chocolate Chip Cookies

Black Sesame Chocolate Chip Cookies

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COOKING LABEL
Medium
Prep Time
24 1/2 hours
Cook Time
12-15 minutes
Serves
24 cookies
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Full Product Description

These Black Sesame cookies are an interesting twist on the traditional chocolate chip cookie€“ Black sesame paste, browned butter and black lava sea salt create complexity with savory, nutty undertones.

Ingredients
  • 1/2 C unsalted butter
  • 1/2 C Black sesame paste, or tahini
  • 1/2 C sugar
  • 1/2 C plus 2 Tbsp. dark brown sugar
  • 1 large egg and one yolk, room temp
  • 1 tsp. vanilla extract
  • 1 C plus 2 Tbsp. all-purpose flour
  • 3/4 tsp. Baking soda
  • 1 tsp. Kosher Flake Sea Salt
  • 1 1/2 C dark chocolate, roughly chopped
  • Black Lava Sea Salt, for garnish
Preparation
  1. In a small, light-colored saucepan, melt cubes of butter over medium-low heat. As the butter simmers the foam will begin to dissipate“Pay close attention, stirring, scraping the bottom frequently until the butter solids begin to toast. Once they™ve reached a golden color and collect on the bottom of the pan, remove from heat quickly and transfer the browned butter to a small metal bowl. Place in the fridge to cool.
  2. Once the browned butter has cooled and set to a softened consistency, combine with sesame paste, and both sugars in a large mixing bowl. Beat together until fluffy then scrape down the sides of the bowl before adding in the egg, yolk, and vanilla. Beat together once again until light in consistency.
  3. Combine flour, salt, and baking soda in a small bowl before adding to the butter mixture. Mix until just combined.
  4. Reserve some bigger pieces of chocolate for garnish. Then fold the remaining chocolate into the dough. Scoop 2 Tbsp. sized pieces of dough onto a cookie sheet. Use the reserved chocolate pieces to place decoratively on top, about 2-3 chocolate chunks per scoop of dough. Set in the freezer for at least two hours, preferably overnight.
  5. Once cookie dough has rested, set the oven to 325°F. Bake on a sheet pan for 11-13 minutes total. 9-10 minutes into the bake time, remove cookies from the oven. They should be puffed in the middle, but still under-baked. Tap the baking sheet on the counter to collapse the dough, and form a crinkly edge to the cookie. This ensures a chewy, soft cookie. Sprinkle with Black Lava Sea Salt before placing back in the oven for the remaining 2-5 minutes.
  6. Let cool on the baking sheet before serving. Enjoy!
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