There are a million ways the classic chocolate chip cookie has been reinvented. You name it, it probably exists. Therefore, I went on a mission to create a new version of the cookie, including some of my favorite ingredients.
Thus, the chewy sesame oil chocolate chip cookie was created.
I know what you’re thinking. Sesame oil in cookies? What is Ashley thinking?
But trust me on this one. The sesame flavor isn’t at the forefront of the cookie, but rather resides in the background, where it provides a nutty, toasted flavor that makes this cookie a little more special. The oil adds savory notes that help keep the sweetness of the cookie in check. After all, one of the things I hate about most chocolate chip cookies is their cloying sweetness.
I love a cookie with a good chew to it, and this cookie definitely is up to par with my standards. I melted the butter for this recipe instead of creaming it, as melted butter produces a denser and chewier cookie. In addition, I added some bread flour for its high protein content, which increases the chew factor by forming more gluten. Finally, the high proportion of brown sugar in this cookie keeps it chewy, because the added moisture in brown sugar lessens water evaporation in the oven.