I had an extra bag of white chocolate chips lying around and decided to make some cookies. I didn't want to make the default "white chocolate macadamia nut cookies" so I started looking around for something more interesting. A bag of black sesame seeds caught my eye and I decided to give it a try. The result is a cookie that is crunchy from the seeds, gooey from the chocolate, and has a pinch of spice from the cardamom. I made these in mini cupcake pans so they came out like little 2-bite cookies, but you can scoop them and bake like a normal cookie as well.
Makes about 40 2-bite cookies
Ingredients:
1 stick of butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1 cup white chocolate chips
1/2 cup black sesame seeds plus more for sprinkling
Instructions:
1) Preheat the oven to 350 F. In a bowl of a stand mixer with the paddle attachment cream the butter and sugars together until soft and light in color. You can also just use an electric hand mixer and a medium bowl.
2) Add the egg and vanilla and mix to incorporate (about 30 seconds).
3) Mix in the dry ingredients (flour, salt, baking soda, cardamom) until just combined. You don't want to over-mix once you add the flour or you'll develop the gluten too much.
4) Fold in the sesame seeds and white chocolate and mix until incorporated.
5) If using mini cupcake tin: Grease the tin and fill the tin with rounded teaspoons. Push the dough down lightly and then sprinkle some black sesame seeds on top. Bake for 12-15 minutes depending on the strength of your oven.
If not using a mini cupcake tin: Drop rounded teaspoons onto a baking sheet and bake for 12-15 minutes.
6) If using the cupcake tin, wait until completely cooled to remove. Otherwise just serve immediately. Enjoy!
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