Black Sesame Chocolate Chip Cookies Recipe

Introduction

Black Sesame Chocolate Chip Cookies are a unique twist on a classic favorite, combining nutty black sesame flavor with rich chocolate chips. These cookies offer a delightful balance of textures and a subtly toasted depth that’s sure to impress.

Ingredients

• ½ cup black sesame seeds (powdered)
• 2 cups all purpose flour
• 1 tsp baking soda
• 1 cup unsalted butter (browned)
• ¼ cup granulated sugar
• ¾ cup light brown sugar
• 2 eggs (room temperature)
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup dark chocolate chips

Instructions

1. Step 1: Toast the black sesame seeds for 20-25 seconds. Using a spice grinder or food processor, pulse the seeds until powdered. Press the powder through a mesh sieve into a bowl.
2. Step 2: Add the all purpose flour and baking soda to the bowl with the sesame powder. Mix well and set aside.
3. Step 3: Brown the butter in a small saucepan over medium-high heat. Once melted, reduce heat to low and cook until golden brown with small brown solids forming. Remove from heat and let cool slightly.
4. Step 4: In a large bowl, combine granulated sugar and light brown sugar. Add the browned butter and whisk with a mixer until just combined.
5. Step 5: Add the eggs to the sugar mixture and whisk until smooth and creamy. Stir in the salt and vanilla extract until combined.
6. Step 6: Fold the dry ingredients from step 2 into the wet mixture with a spatula until just combined.
7. Step 7: Add the dark chocolate chips and gently mix until evenly distributed.
8. Step 8: Refrigerate the cookie dough for 20 minutes to allow it to firm up.
9. Step 9: Preheat the oven to 350°F (175°C). Position one rack in the upper third and another in the lower third of the oven.
10. Step 10: Line two baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion the dough onto the sheets, spacing cookies about 2 inches apart.
11. Step 11: Bake the cookies for 9-11 minutes until the edges are light brown. Rotate the baking sheets halfway through baking for even results.
12. Step 12: Let cookies rest on the baking sheets for 10 minutes, then transfer to a wire rack to cool another 10 minutes before serving.

Tips & Variations

• For a nuttier flavor, try lightly toasting the flour before mixing it with the sesame powder.
• Substitute dark chocolate chips with white or milk chocolate for a sweeter cookie.
• Use a fine mesh sieve to ensure the black sesame powder is smooth and clump-free.
• Letting the dough rest longer in the fridge can enhance the texture and flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed container for up to 3 months. Reheat frozen cookies gently in a 300°F oven for about 5 minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sesame seeds instead of black sesame seeds?

Yes, regular sesame seeds can be used, but the flavor will be milder and the color of the cookies will be lighter.

Is browning the butter necessary?

Browning the butter adds a rich, nutty flavor that enhances these cookies, but if you’re short on time, you can use melted butter as a substitute—just expect a slightly different taste.

Black Sesame Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 77 reviews

These Black Sesame Chocolate Chip Cookies combine the nutty, aromatic flavor of toasted black sesame with rich dark chocolate chips, delivering a unique twist on a classic favorite. Browned butter adds depth and a luscious, caramelized note, making these cookies irresistibly tender and flavorful. Perfect for those looking to impress with a sophisticated yet comforting treat.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 11 minutes
• Total Time: 56 minutes
• Yield: 24 cookies 1x
• Category: Baking
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• ½ cup black sesame seeds (toasted and powdered)
• 2 cups all purpose flour
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients

• 1 cup unsalted butter (browned)
• ¼ cup granulated sugar
• ¾ cup light brown sugar
• 2 eggs (room temperature)
• 1 tsp vanilla extract

Add-ins

• 1 cup dark chocolate chips

Instructions

1. Toast and Powder Black Sesame Seeds: Toast the black sesame seeds in a dry pan for 20-25 seconds until fragrant. Transfer them to a spice grinder or food processor and pulse until fully powdered. For extra smoothness, press the powder through a mesh sieve into a bowl to remove any coarse bits.
2. Mix Dry Ingredients: Add the all purpose flour and baking soda to the bowl with black sesame powder. Mix until well combined and set aside.
3. Bline Brown Butter: In a small saucepan, melt the unsalted butter over medium-high heat. Reduce the heat to low and continue cooking until the butter turns golden brown and small brown solids appear, releasing a nutty aroma. Remove from heat and cool slightly.
4. Combine Sugars and Brown Butter: In a large mixing bowl, combine granulated sugar and light brown sugar. Pour in the browned butter and whisk together using a stand or hand mixer just until combined.
5. Add Eggs and Flavoring: Add the eggs to the sugar mixture and whisk until smooth and creamy. Then add salt and vanilla extract, mixing until just incorporated.
6. Add Dry Ingredients: Using a spatula, fold the dry ingredients (black sesame flour mix) into the wet mixture until just combined, being careful not to overmix.
7. Fold in Chocolate Chips: Add the dark chocolate chips and fold gently until evenly distributed throughout the dough.
8. Chill Dough: Refrigerate the cookie dough for 20 minutes to firm up and enhance flavor development.
9. Preheat Oven and Prepare Racks: Preheat the oven to 350°F (175°C). Position one oven rack in the upper third and another in the lower third of the oven.
10. Form Cookies on Baking Sheets: Line two baking sheets with parchment paper. Use a 2-tablespoon cookie scoop to portion dough balls, spacing them 2 inches apart.
11. Bake Cookies: Bake the cookies for 9-11 minutes until the edges are lightly browned. Halfway through baking, rotate the baking sheets top to bottom and front to back for even baking.
12. Cool Cookies: Let the cookies rest on the baking sheets for 10 minutes before transferring to a cooling rack. Cool for an additional 10 minutes before serving.

Notes

• Use a spice grinder for best results in powdering the black sesame seeds to maintain their aromatic flavor.
• Brown butter should be carefully watched to prevent burning; remove from heat as soon as it turns golden brown and nutty.
• Resting the dough in the fridge improves texture and flavor development.
• Rotating the baking sheets ensures all cookies bake evenly.
• Store baked cookies in an airtight container at room temperature for up to 5 days.

Keywords: black sesame cookies, chocolate chip cookies, browned butter cookies, unique cookie recipes, nutty chocolate chip cookies