Chocolate Chip Cookie Test No. 25: Black Sesame + Dark Chocolate

After being introduced to black sesame desserts over a decade ago, I love seeking out black sesame treats, whether it be in the kitchen or out in the wild. When a recipe popped up for black sesame + chocolate chip cookies, I immediately knew I needed to get my hands on a jar of black tahini for the recipe. 

The Recipe: Black Sesame and Dark Chocolate Chip Cookies from Scrounge Substack from Kendra Veculin

Recipe Notes: 

• calls for browning butter (the best in ccc's!)
• does not specify the type of brown sugar so I used dark
• calls for one egg + a yolk (so prepare to separate an egg)
• asks for chopped chocolate, specifically 6oz, which she says is 1 Tony Chocoloney bar 
• calls for black sesame tahini, which I was able to find in my local asian market but she links to one on amazon
• suggests chilling dough for at least an hour and in pre-formed balls

Results: Kendra described her ideal cookies as thin and crispy on the edges. These were a little too crunchy for me so for the third batch I baked, I lowered the temperature to 350 from 375. I baked them for about 14-15 minutes and they came out perfectly chewy and crispy on the edges. 

Overall: I loved the combination of the subtle roasted nutty flavor from the black sesame, which did pair well with the toffee flavor from the browned butter. An unlikely pairing but a nice, new riff on the ubiquitous chocolate chip cookie.  🍪🍪🍪🍪 (1 point off for the crunchier version).