not your grandma's chocolate chip cookies

ever so slightly adapted from Joy the Baker (the baking goddess)

for quite some time I've been looking for a go-to chocolate chip cookie recipe, and i think i've really found it with this one. these cookies may be extremely unique, with their sesame seeds and soy sauce, but they still hold the same joy of a classic chocolate chip cookie. plus some for the added joyful crunch of sesame seeds in your cookies! 

just try them - i promise you won't regret it! 

ingredients: 

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour 

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup packed brown sugar

3/4 cup cane sugar

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

1 teaspoon soy sauce (really!) 

2 tablespoons black sesame seeds

1 1/2 cup dark chocolate chips (the ghirardelli ones really are the best, their shape makes for the perfect strand of chocolate when baked) 

at least 1/2 cup black sesame seeds for rolling  

coarse sea salt for topping (i uses a pink himalayan salt, but use what you have) 

directions: 

in a medium bowl, whisk together flour, baking soda, and salt.

in the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes (if you don't have a stand mixer, use a hand-held one or your strong arms and a wooden spoon). stop the mixer and clean the sides of the bowl with a spatula.  add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes.  beat in the vanilla and soy sauce.  stop the mixer and add the dry ingredients, all at once to the butter mixture.  beat on low speed until just combined.  remove bowl from the mixer and add the sesame seeds and chocolate chunks, and fold together with a  spatula until well combined.  cover the dough with plastic wrap and refrigerate for at least an hour, two hours is even better.

just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.

put remaining black sesame seeds in a small bowl to use for coating the formed cookies. 

cover two cookie sheets with silicone baking mats or parchment paper.

scoop cookie dough by the heaping tablespoonful into your hand. roll into a ball, and toss around in the black sesame seeds then place on cookie sheet. this will use a lot of sesame seeds. if you don't have an excess, press one side of the ball into the seeds, and place seeds up on the cookie sheet. flatten each cookie slightly with three fingers, and sprinkle with salt. bake for about 12 minutes, until lightly browned around the edges.  remove from the oven and allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.

try not to eat them all in one sitting. it'll be hard - i know.  

homemade nut butter cups

a simple and delicious gift! 

when i first saw a recipe for homemade nut butter cups on the peas and thank you blog (no longer active), i immediately wanted to create some in my own kitchen. i've been making them for the occasional treat, an easy way to impress guests or potluck goers, and nice small gifts ever since. the best part is, i never make them the same twice! 

these treats can be customized for your tastes, and i beg you to explore while making them! the following have been some of my absolute favorite combinations. dark chocolate with sunseed/pepita butter and a little cayenne dusted over the top. dark chocolate with almond butter, topped with slivered almonds and chopped dried tart cherries. dark chocolate with peanut butter and a little (rather dehydrated, so it wasn't too moist) finely grated ginger root dusted on top. i suppose the secret is out - i always choose dark chocolate! 

this recipe will make about 6 cups, but is simple to double, triple, or more! 

ingredients: 

1 cup chocolate chips (milk or dark, whatever you're in the mood for) 

1 tbsp coconut oil 

1/2 cup nut butter of your choice 

1/3 cup powdered sugar (optional) 

toppings such as nuts or dried fruit and/or spices to add a little extra flavor (see intro for ideas) 

directions: 

use a double boiler over medium heat to melt together chocolate and coconut oil. i do this by fitting a glass bowl into a heavy saucepan (just be sure the bowl isn't touching the bottom) and covering the bottom of the pan with about 2 inches of water. 

while chocolate is melting, stir together your nut butter and powdered sugar (if using) until smooth. while adding sweetness, the powdered sugar will thicken your nut butter for an easier-to-eat final product. 

then, you just need to construct the cups and let them chill! i like to set up a baking sheet with baking cups (the silicone ones work amazingly for this!), to work easily from one to the next.

Start by evenly dividing half of your melted chocolate mixture between the cups. next, spoon about a teaspoon of nut butter into the center of each. then cover with the remaining chocolate. sprinkle with chopped nuts, dried fruit, or spices while still fresh. 

place baking sheet into the fridge for at least 2 hours, or until solid. store in an airtight container in the fridge or freezer. 

homemade (scary ingredient-free) snickers

(recipe adapted from Not Without Salt) 

for the peanut nougat:

3/4 cup  sugar

1/4 cup   agave syrup

2 tablespoons  honey

1/4 cup  water

1 large egg white

1/4 teaspoon kosher salt

1/2 cup  smooth peanut butter

for the caramel: 

1 cup  sugar

1/2 cup  real maple syrup 

1/4 cup water

3/4 cup  heavy cream

4 tablespoons  butter, soft

1/2 vanilla bean, seeds removed

1/4 teaspoon kosher salt

2 cups roasted and salted peanuts

for chocolate coating: 

1 1/2 pounds dark chocolate

1 tablespoon coconut oil 

Instructions: 

peanut nougat:

Butter a 9×13 inch baking pan then line it with parchment paper so that a few inches are left hanging over the side. Set aside.

In a saucepan combine the sugar, agave syrup, honey and water. Stir gently then wash down the sides of the pan with water. Cover the pot with a lid and set over medium high heat. Remove the lid after 5 minutes then continue to cook until the sugar reaches 275 degrees F.

While the sugar syrup is boiling place the egg white in the bowl of a stand mixer fitted with a whisk attachment. Start the machine on low, add the salt and beat until frothy. Increase the speed to medium and beat until stiff peaks form.

Drizzle in the hot syrup down the side of the stand mixer while it is running. Try to avoid pouring the syrup over the whisk so the hot syrup doesn’t splatter. Continue to beat the nougat until it cools slightly and starts to pulls away from the sides of the bowl. This entire process should take 3-4 minutes.

Butter a spatula then stir in the the creamy peanut butter until well mixed. Add the nougat to the prepared, spreading evenly with the buttered spatula.

Set aside and let stand while you prepare the caramel.

caramel:

Combine the sugar, maple syrup and water in a large saucepan. Stir gently to combine then wash off the sides of the pan using water and your clean hands to feel if any sugar remains on the side. If stray bits of sugar fall into the caramel it can cause the caramel to crystallize so it’s important to make sure all the sugar is in the bottom of the pan mixed with the water.

Place the lid on the pan and put over high heat. Having the lid on during the first few minutes of boiling creates condensation that further helps to wash away any sugar that may be left on the sides of the pan. After 5 minutes remove the lid and let the caramel continue to boil until it reaches 300 degrees F. If some of the caramel starts to color you can gently swirl the pot to combine.

Add the cream, butter and vanilla seeds once it has reached 300 degrees F and then continue to cook until the caramel reaches 248 degrees F. Remove from the heat and stir in the peanuts. Pour the caramel over the nougat. Let sit at room temperature for 40 minutes then refrigerated until completely firm, about 30 minutes.

optional: add some flake salt to the caramel layer before covering them in chocolate.

Melt the chocolate in a double boiler (I rest a glass bowl on the rim of a pot with some water in the bottom). Stir in the oil.

Cut the candy bar into 1 inch squares and dip into the melted chocolate.

Set aside on a sheet tray lined with parchment. Place the candy bars in the refrigerator to cool. 

These candy bars will keep for three weeks in the refrigerator or two months in the freezer.