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1
Place racks in the center and upper third of the oven and line two baking sheets with Reynolds Wrap Aluminum Foil.
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2
Set aside.
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3
In a medium bowl, whisk together flour, baking soda and salt.
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4
In a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 35 minutes.
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5
Scrape down the sides of the bowl.
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6
Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 12 minutes.
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7
Beat in the vanilla and soy sauce.
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8
Add the dry ingredients, all at once, to the butter mixture.
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9
Beat on low speed until just combined.
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10
Add the sesame seeds and chocolate chunks and fold together with a spatula until well combined.
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11
Lay a piece of foil on your work surface.
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12
Spoon the dough onto the foil, wrap well and refrigerate for at least 1 hour.
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13
Preheat the oven to 350 degrees F. Place 1/4 cup black sesame seeds in a small bowl.
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14
Scoop cookie dough by the heaping tablespoonful.
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15
Roll into a ball and coat with black sesame seeds.
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16
Place on foil-lined baking sheets.
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17
Add a few flakes of coarse sea salt on the tops of the cookies.
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18
Bake for about 12 minutes, until lightly browned around the edges.
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19
Remove from the oven and allow to cool on the baking sheet for about 10 minutes.
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20
Transfer to a wire rack and cool completely.
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21
Store cookies in an airtight container.
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22
Cookies will keep for a day or two so eat quickly!
