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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.

Ingredients

Scale

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

Find it online: https://topreci.com/black-sesame-chocolate-chip-cookies-recipe/