- Jewish Learning
Chewy chocolate chip cookies made extraordinary with a decadent chocolate sesame center. Plan ahead to accommodate chill time for the dough. Don’t skip it- it’s crucial for getting the cookies’ texture just right. Makes 2 dozen cookies
2 and 1/4 cups all-purpose flour, such as Glicks
1 and 1/4 teaspoons baking soda
1 cup Earth Balance, margarine or butter, melted and cooled
1 and 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
With an electric mixer, mix the melted butter and sugars until thoroughly blended. Beat in the eggs and vanilla until combined.
In a large bowl, whisk together flour and baking soda.
Slowly add the dry ingredients to wet ingredients and mix on low until well combined. Add the chocolate chips and mix again until just combined.
Cover your bowl and chill your dough for two hours in the refrigerator.
Preheat the oven to 350 degrees Fahrenheit.
Once dough is chilled, measure about one and a half tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place one teaspoon of chilled Pure Food Chocolate Sesame Butter in the middle and fold dough around it; gently roll into a ball.
Place dough balls on cookie sheet, two inches apart, and flatten with your hand gently, so that the top is flattened just a bit. Sprinkle sesame seeds over each cookie.
Bake the cookies 10–12 minutes or until the edges of the cookies begin to turn golden brown.
Cool the cookies on the sheets at least two minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. If dough is hard once chilled, place on the counter to thaw for 20–30 minutes or until you can work with it.
Sponsored by Pure Food
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