Makes 20 to 24 cookies

INGREDIENTS:

• • 2 1⁄4 cups all-purpose flour
• • 1 tsp baking soda
• • 3/4 tsp salt
• • 1 cup unsalted butter, softened
• • 3/4 cup packed brown sugar
• • 3/4 cup granulated sugar
• • 1 large egg
• • 1 large egg yolk
• • 1 tsp pure vanilla extract
• • 3/4 to 1 tsp soy sauce
• • 2 tbsp Anandham black sesame seeds
• • 1 cup dark chocolate chips
• • 1/4 cup Anandham black sesame seeds for rolling
• • Coarse sea salt for topping

Instructions:
Place racks in the center and upper third of the oven and line two baking sheets with parchment paper.
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. Stop the mixer and scrape down the butter mixture 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. Stop the mixer, add Anandham Sesame seeds and chocolate chunks, and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.

Preheat the oven to 350 degrees F, just before baking the cookies, Place about 1/4 cup Anandham black sesame seeds in a small bowl.

Scoop the cookie dough into your hand. Roll into a ball, and toss around in Anandham black sesame seeds. The dough balls don’t need to be completely covered in seeds, just coated well. Place on prepared baking sheets. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven and let it cool on the baking sheet for about 10 minutes. Then move the cookies to a wire rack and cool completely.

TIP:
Store the cookies in an airtight container. Cookies will last for a day or two.