Vegan Black Sesame Caramel Chocolate Chip Cookies
Salted black sesame caramel meets chewy chocolate chip cookies in this vegan recipe. A unique cookie with nutty and deep chocolate undertones
Servings: 12 cookies
Ingredients
Black Sesame Caramel
- 70 g (½ cup) black sesame seeds
- 200 g (1 cup) granulated sugar
- 3 tbsp water
- ½ tsp lemon juice
- 120 mL (½ cup) plant based milk ,room temp
- 56 g (4 tbsp) vegan butter
- 1½ tsp salt
Chocolate Chip Cookie Dough
- 80 mL (⅓ cup + 2 tsp) olive oil
- 160 mL (¾ cup + 2 tsp) brown sugar
- ½ tsp vanilla extract
- 1 tbsp flaxseed ,ground
- 3 tbsp water
- 185 g (1½ cup) all purpose flour* ,sifted
- ½ tsp baking soda
- ¼ tsp salt
- 140 g (¾ cup) dark chocolate ,chopped, 65%-80%
Instructions
Salted Black Sesame Caramel
- Prepare a whisk and a baking sheet lined with parchment paper or silpat. Set aside and keep nearby.
- To make the caramel, use a grinder to pulverize the sesame seeds until it resembles black sand. Next, grab a medium heavy bottomed pot and add in the sugar, water and lemon juice. Turn the heat to medium and gently melt the sugar until it turns a golden amber color, occasionally swirling the pot to melt the sugar evenly.
- Once the caramel has reached the desired color, quickly remove from the heat and add in the butter and milk. It will bubble and spit which is normal. Reach for the whisk, stirring continuously until the caramel starts to calm. Then, add in the sesame powder and salt.
- Pour the sesame caramel onto the prepared baking sheet, spreading it out to a thin layer. Place the sheet in the fridge or freezer for at least 3 hours to cool.
Cookie Dough
- Prepare a baking sheet for your cookies (I use 2 quarter sheets) with parchment paper or silpat, then set aside. Start with making a flax egg by stirring the flaxseed and water together. Leaving it to thicken for 3-5 minutes.
- In a large bowl, mix the olive oil, brown sugar and vanilla together (this batter will look so dreamy). Pour in the flax egg and mix until fully combined. Then, add in the flour and baking soda until a thick dough forms.
- Shimmy in your chocolate chunks and give the dough a quick mix. Lastly, drizzle in the sesame caramel.
- Using a cookie scoop, transfer the dough onto the pans then top with extra chocolate chunks. Chill the dough for 30 minutes or overnight.
- When ready to bake, preheat the oven to 350°F (180°C). Bake the cookies for 10-12 minutes or longer for crispier cookies. Serve warm with a glass of milk and enjoy!
Notes
*I often switch out the all purpose flour with bread flour for chewier cookies.
*The black sesame caramel can be made up to 3 days in advance.
*For perfectly round cookies, use a large round cookie cutter and "mold" the hot fresh-out-of-the-oven cookie by swirling the cutter over the cookie.
*The cookies will be very soft when fresh from the oven so if you can, wait for them to cool down for 5 to 10 minutes before devouring.
Recipe inspired by the Little Fat Boy