Welcome to my out-of-the-box recipe for brown Sugar Cookies with Black Garlic and Sesame Seeds. This recipe is all about experimenting with flavors and bringing the unexpected to your palate. Black garlic, a staple in Korean cuisine, is a unique ingredient that adds an unusual twist to these cookies. The result is a sweet, mellow flavor that pairs surprisingly well with the nuttiness of sesame seeds.
Black Garlic & Brown Sugar Cookies?
Ah, the humble brown sugar cookies, are a classic comfort food for many. But here at Behind Fern Tree, we like to dance on the wild side of flavors and give our dishes an out-of-the-box kick. Enter black garlic, a culinary curveball with a flavor profile as intriguing as its name. Unlike its sharp and pungent fresh counterpart, black garlic serenades your palate with a deep, almost molasses-like flavor, a strangely alluring undertone that seeps into every bite of the cookie. Think of it as the mysterious stranger at a party, the one who at first glance seems out of place but soon becomes the unexpected life of the event. The slight sweetness of the black garlic seamlessly merges with the rich, buttery dough. For a subtle nutty aroma, we add a sprinkle of black sesame sesame seeds. These cookies are a testament to the fun of baking. venturing into the unknown can lead to deliciously surprising discoveries.
What is Black Garlic
black garlic. “What’s that?” you might wonder. Don’t worry, it’s not from another planet! Black garlic is a gem from Korean cuisine. It’s made by slow-cooking whole garlic bulbs for several weeks, typically in a rice cooker. This unhurried process gradually caramelizes the garlic’s sugars, turning the cloves into a dark, sweet, and delight. The flavor is similar to molasses or, dates, but, more savory. This makes it a great addition to brown sugar cookies. You can hunt for black garlic at your local Asian market or even a local grocer. Trust me, your tastebuds will thank you for it later. When the black garlic meets the rich sweetness of brown sugar cookies and the nutty flavor of black sesame seeds, magic happens.
Technique In the cookies
Now, let’s get into the nitty-gritty of our black garlic brown sugar cookie recipe. The process is simple, but the small details make all the difference. First, avoid mixing too high of speed. For these brown sugar cookies, I mix on the first speed or second. over mixing will add too much air to the dough causing it to rise and then flatten. Chilling the dough may seem extra but it makes a noticeable difference. Why, you ask? Chilling allows the flour to hydrate and helps prevent our cookies from spreading too much in the oven. You’re going to want to let it rest for at least 30 minutes before baking – think of it as a mini dough spa treatment! Next, we’re going to shape our dough into little balls and give them a slight press. This step ensures our brown sugar cookies bake evenly, have a consistent shape, and get an even coating of our nutty black sesame seeds. Don’t be fooled when the black garlic cookies look a bit underdone after 10 minutes in the oven. This is perfect for a soft, chewy texture. Let them rest on the baking sheet for a bit to set before you go in with the spatula. If you try to move them too soon, they might crumble, and we wouldn’t want that. Trust the process, and you’ll end up with a batch of unforgettable cookies!
Remember, the secret is in the technique! From the careful mixing speed to the all-important chill time, and that gentle press just before they hit the oven – every step has its purpose. A sprinkle of black sesame seeds adds an extra layer of nutty goodness and visual appeal. Wait patiently for them to cool, and you’ll be rewarded with a soft, chewy delight and complex black garlic cookie. From the Nutty black sesame seeds to the familiar comfort of brown sugar. It’s a cookie recipe that takes you on an adventure and leaves you with a delicious treat that’s sure to impress. Have fun baking these brown sugar cookies.
Here’s another fun cookie recipe from the blog. Cherry & molasses chocolate chip.
Molasses Cherry Cookies
Brown sugar cookies with black garlic and sesame seeds
Ingredients
- 1 & ⅔ C 230g Bread Flour
- ½ tsp 3g Baking soda
- ½ tsp 3g Baking powder
- ½ tsp 3g Salt
- 1C 230g Brown sugar
- 1 Egg
- 2 & ⅛ tsp 9g Vanilla
- 3/4C 184g Butter
- 3 6g Black Garlic cloves
- ⅓ C Smoked flake salt
- garnish Black sesame seeds
Instructions
Cookie Dough
- Preheat the oven to 350F
- Melt the butter and blend with the black garlic cloves until smooth. Add the brown sugar and blended butter to a stand mixer. Mix on medium speed until the butter and sugar are evenly combined. Add the egg and vanilla extract and mix until evenly incorporated. Add the rest of the dry ingredients and mix on low for about two minutes. Rest in the refrigerator for at least 30 minutes.
- Spread the black sesame seeds evenly onto a small plate. Use a measuring scoop to measure out 45-gram dough balls. I used a heaping 1 oz scoop. roll the dough into even balls then gently press them down into a disk. Press the dough gently into the black sesame seeds so you get an even coat on top.
Baking and Cooling
- Line a baking tray with 5 to 8 cookies depending on the tray size. They should have about 3 inches of space between each dough round. Bake in the oven for 8 minutes. Pull them out, and give them a light sprinkle of smoked flake salt. Bake for an additional 2 minutes.
- Let the cookies cool on the baking tray for a minute or two to set. Transfer to a cooling rack. Cool for about 5 minutes then enjoy. Store in an air-tight container.
Notes
