Is there really anything better than a freshly baked chocolate chip cookie? Well yes, yes there is. We’re taking your average CCC and taking it up a couple of notches with two of our favorite ingredients that begin with the letter “S.” That’s right, you guessed it – salt and sesame. POW! What’s better than that?
Ok, but seriously, these cookies take the pleasures of sweet and salty to a whole new level. With the addition of our sesame butter, these puppies have a delightfully nutty flavor with every bite, sans the overwhelmingly crunchy and allergy-prone intrusion of actual nuts. This cookie is for all of the resentful nut-allergic, baked goods lovers everywhere. We see you, and we’re here for it. Keep scrolling for the full recipe!
INGREDIENTS
- 7 tbsp of unsalted butter (room temp! So it’s soft to the touch)
- 1/2 cup of Creamy Seedible Sesame Butter
- 1 cup of sugar (your pick! We like Supernatural organic, fine grain coconut sugar)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 2 teaspoons gluten-free flour mix (your pick! we like Bob’s Red Mill)
- 1/2 teaspoon baking power
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- Sea salt (for sprinkling!)
DIRECTIONS
- Preheat your oven to 325˚F and line a loaf pan with parchment paper.
- Add the egg, egg yolk, and vanilla extract and continue mixing on medium speed for another 4 minutes.
- Sift the dry ingredients into a large bowl and combine. Add the dry ingredients to the wet mixture and mix on low until just combined.
- Fold in the chocolate chips with a rubber spatula.
- Refrigerate dough for at least 1 hour.
- Preheat the oven to 325˚F and line a baking sheet with parchment or a silicone mat. Space the cookie dough balls 2-3 inches apart to allow for them to spread. Bake for 14 minutes until just golden brown around the edges. They will still look slightly unbaked in the middle, which is perfect. If you like ‘em crispy, bake for around 16 minutes.
- Sprinkle each cookie with sea salt when they come out of the oven.
- Allow to cool on the cookie sheet for around 5 minutes and then continue cooling on a cooling rack. After that, you know what to do.
