If you’ve read the title of this recipe then you’ll know the secret ingredient – soy sauce! Don’t knock it till you’ve tried it.
Done in 1 hour
Serves 6
150gplain flour
50gdark cocoa powder
1 tspbaking soda
1large egg
200glight brown sugar
50ggranulated sugar
150gunsalted butter
1 tspvanilla extract
1 tbspsoy sauce
200gchocolate, roughly chopped
White sesame seeds
Flaky salt
Dark chocolate and soy sauce cookie dough packed with chocolate chunks and rolled in sesame seeds - the perfect sweet and savoury combination!
Whisk together the flour, cocoa, and baking soda.
Brown the butter - add it to a pan over medium heat, then cook until brown flecks begin to form. Keep swirling it so it doesn't burn. Allow to cool then add the sugars and beat until combined.
Then add the egg, vanilla, and soy sauce. Beat for another minute until combined.
Add the dry ingredients, fold in until just combined, then fold through the chocolate. Leave the dough to sit at room temperature for 30 minutes
Preheat the oven to 180 C. Scoop the dough, shape into balls, and roll in sesame seeds. Place on greaseproof paper lined tray, repeat with all the dough and leave space in between for the cookies to spread.
Pop into the oven for 8-10 mins or until spread out, then allow to cool for 30 minutes at least before digging in!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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