I bet you will never be able to guess the secret ingredient to my favourite double chocolate chip cookies...shhh..it's soy sauce đ.
I have baked a variety of cookies and these are my FAVOURITE cookies by far. There's just something about the texture and the richness of this cookie. The bitterness of the dark chocolate chips mixed with the sweetness = chef's kiss. It's definitely a comfort cookie for me! A cookie that is on my mind most days to make but sometimes I can't commit to going outside and buying black sesame seeds! 𤣠Unless I do an amazon bulk buy, they're difficult to find at times! LOL.
Hands down best double chocolate chip recipe that i have used (i know it's my own - but it's honestly so gooood!) and they taste as good as they look! I'll probably go and make some more now! đ
Recipe
Rich and perfectly textured double chocolate chip cookies with a secret ingredient! My favourite cookies.. there's not much more to say!
Prep Time: 15 minutes
Cook Time: 12 minutes
Cool Time: 30 minutes
Total Time: 47 minutes
Servings: 6-10
Author: Zainab
Ingredients:
1 & Âź cup (185g) plain flour
Âź cup (35g) unsweetened cocoa powder
½ teaspoon bicarbonate of soda
Âź cup (35g) ground black sesame seeds
½ cup (115g) unsalted butter
½ cup (100g soft light brown sugar
Âź cup (50g) white granulated sugar
1 medium egg
½ teaspoon vanilla bean paste
½ teaspoon soy sauce
1 cup (100-150g) dark chocolate chips
Equipment & extras;
Baking tray
Parchment paper
Small deep pan
Hand whisk
Flat spatula
Large mixing bowl
Large sift
Method:
1. Begin by lining a baking tray with parchment paper and set aside.
2. In a small deep pan brown the butter on a medium heat. Keep whisking the butter as it browns.
3. Once the butter has browned, pour into a large mixing bowl and allow to cool.
4. Add in the sugars and whisk until the mixture looks like wet sand.
5. Then add your egg, vanilla and soy sauce. Give that another whisk and then add your dry ingredients.
6. Sift in your flour, cocoa powder, bicarbonate of soda and ground sesame seeds. Gently fold that in using a flat spatula until the mixture comes together.
Note: I usually weigh out 35g of black sesame seeds and grind them ahead of time before making the cookies. You can also buy ground black sesame seeds online.
7. Then add in your chocolate chips. Add as much as your heart desires! I usually do around 100gs and then add a few more on top before they go into the oven. Fold the chocolate chips into the mixture.
8. Separate your dough into either 6 or 10 balls and place on your lined baking tray. Freeze for 30 minutes.
9. Preheat your oven to 175°C/350°F and bake the cookies for 12 minutes or until the edges have browned slightly.
10. Allow the cookies to fully cool on the baking tray before tucking in! Enjoy! đ¤
Notes
Store in an airtight container for up to 5 days.
You can freeze the cookies in a freezer bag for up to 6 months. Revive them by letting them defrost on a wire rack at room temperature or placing them in a microwave for 10-30 seconds.
You can also freeze the cookie dough for up to 6 months and bake for 15 minutes once removed from the freezer.
You can use either dark or light soy sauce, i don't feel as though it makes much or a difference.
Good quality chocolate is key for these cookies, or any cookies really. These are the chocolate chips that i use.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
Š Bake With Zainab â Zainab Moughal. I own all content and photosâ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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