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single chocolate chip cookie on sheet pan

Ultra Chewy Olive Oil Chocolate Chip Cookies with Sesame

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  • Author: Cosette Posko
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 33 minutes
  • Yield: 28 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These Ultra Chewy Olive Oil Chocolate Chip Cookies are loaded with sesame seeds for a nutty flavor - they take the standard cookie and definitely level it up!

Recipe adapted from: 
Tasty Best Chewy Chocolate Chip Cookies

Ingredients

Units Scale
  • 1/2 cup room temperature butter- 113 grams, salted or unsalted is fine
  • 1/2 cup extra virgin olive oil - 110 grams
  • 1 1/2 cup packed dark brown sugar - 350 grams, light brown is fine
  • 1/2 cup granulated sugar - 100 grams
  • 1 Tablespoon honey - 23 grams
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups all purpose flour, spooned and leveled - 200 grams
  • 2 cups rye flour, spooned and leveled - 215 grams **see notes for alternative
  • 2 teaspoons baking powder, sifted
  • 2 teaspoons baking soda, sifted
  • 1 teaspoon fine kosher salt - Diamond brand is preferred **half if using table salt
  • 2 cups/12 oz chopped chocolate - 350 grams, divided
  • 1/2 cup toasted sesame seeds - 77 grams + extra for tops
  • 1 teaspoon sesame oil - optional but does add a heavier sesame flavor
  • Flake salt - Maldon is my go-to

Instructions

  1. In the bowl of your stand mixer, fitted with paddle attachment, add your softened butter, extra virgin olive oil, brown sugar, granulated sugar and honey. Mix on low, then increase to medium-high (#6) for 5-8 minutes until light, pale and fluffy. Be sure to scrape down sides of your bowl partway through to ensure all is mixed thoroughly. 
    • 1/2 cup room temperature butter- 113grams, salted or unsalted is fine
    • 1/2 cup extra virgin olive oil - 110 grams
    • 1 1/2 cup packed dark brown sugar - 350 grams, light brown is fine
    • 1/2 cup granulated sugar - 100 grams
    • 1 Tablespoon honey - 23 grams
  2. Next add your eggs and vanilla extract and beat for another 2-3 minutes, again scraping down sides as needed.
    • 2 large eggs
    • 1 Tablespoon vanilla extract
  3. With the mixer on low speed, add your flours, salt and sifted baking powder and baking soda. Mix until just combined leaving some flour streaks. 
    • 2 cups all purpose flour, spooned and leveled - 200 grams
    • 2 cups rye flour, spooned and leveled - 215 grams
    • 2 teaspoons baking powder, sifted
    • 2 teaspoons baking soda, sifted
    • 1 teaspoon fine kosher salt - Diamond brand is preferred
  4. Add all but about 1/3 cup of your chopped chocolate (reserve some for the tops of your cookies). Mix until no more flour streaks remain, only a quick 30 seconds. 
    • 2 cups/12 oz chopped chocolate - 350 grams, reserve 1/3 cup
  5. Stir in your toasted sesame seeds and sesame oil. Mix to combine. Pop your dough in the fridge for 2 hours up to overnight. This step ISN'T necessary but I find that it really helps develop the flavor of the cookies. I like to bake what I want now and then pop the rest of the dough in the fridge and bake what you need or freeze. (see notes or storage)
    • 1/2 cup toasted sesame seeds - 77 grams + extra for tops
    • 1 teaspoon sesame oil - optional but does add a heavier sesame flavor
  6. When ready to bake, preheat your oven to 375 degrees Fahrenheit and set your rack to the upper 1/3 of your oven.
  7. Using a 2 Tablespoon Cookie Scoop - or weighing your dough to about 70 grams place on a parchment lined sheet pan - 4 cookies to a half sheet pan work best so they don't touch. 
  8. Dip each cookie in extra toasted sesame seeds then top with remaining chocolate chunks.
    • extra toasted sesame seeds
    • reserved 1/3 cup of chocolate chunks
  9. Bake one tray at a time for 11-13 minutes until edges are JUST beginning to brown and set.**
  10. Remove from oven, top with flake salt and allow to cool for 10 minutes then place cookies on cooling rack. Repeat with remaining dough. Or prepare to freeze**

Notes

  • Keep fresh baked cookies in a sealed container on the counter
  • You can store unbaked cookie dough in fridge up to 3 days and bake off what you want from there.
  • To freeze, scoop your cookie dough balls, top with sesame and chocolate then freeze on a sheet pan until frozen solid. Once frozen, you can toss into a ziplock bag and remove what you want to bake. Bake as directed, you may need an extra minute or two to final bake time.
  • If you don't have rye flour, you can sub additional all purpose flour - double your all-purpose to 4 cups (400 grams)
  • Always half your salt amount if using standard table salt.
  • Start your bake time at 11 minutes and add additional time as needed. My toaster oven needs less time where my main oven needs a bit longer. Every oven is different. 

Find it online: https://cosetteskitchen.com/ultra-chewy-olive-oil-chocolate-chip-cookies-with-sesame