If you are looking to elevate your cookie game with a unique twist that will wow your friends and delight your taste buds, this Black Sesame Chocolate Chip Cookies Recipe is exactly what you need. These cookies combine the nutty, earthy flavor of black sesame with the melty richness of dark chocolate chips, all wrapped in a perfectly chewy, buttery cookie. It’s a flavor combination that feels both exotic and comforting, adding a stunning black speckled hue that makes each bite as visually attractive as it is delicious. Trust me, once you try these, they’ll become your new favorite treat to bake and share.
Ingredients You’ll Need
These ingredients might seem simple, but each plays an essential role in bringing out the best textures and flavors in your cookies. From the deep, toasty aroma of browned butter to the unique punch of black sesame seeds, every component contributes to a complex and satisfying bite.
- Black sesame seeds (½ cup, powdered): Toasting and grinding them unleashes a rich, nutty flavor that’s the star of the cookie.
- All purpose flour (2 cups): The base structure that ensures your cookies hold their shape and have the right chewiness.
- Baking soda (1 tsp): A leavening agent that helps create the perfect rise and texture.
- Unsalted butter (1 cup, browned): Browning the butter adds a warm, caramel-like depth that makes these cookies irresistibly rich.
- Granulated sugar (¼ cup): Balances the nuttiness with just the right amount of sweetness.
- Light brown sugar (¾ cup): Adds moisture and enhances the chewiness with its molasses content.
- Eggs (2, room temperature): Bind everything together and provide structure.
- Salt (½ tsp): Amplifies all the flavors and balances the sweetness.
- Vanilla paste (1 tsp): Adds a natural vanilla warmth that complements the sesame and chocolate perfectly.
- Dark chocolate chips (1 cup): The rich, bittersweet chocolate contrast creates bursts of indulgent flavor in every bite.
How to Make Black Sesame Chocolate Chip Cookies Recipe
Step 1: Toast and Powder the Black Sesame Seeds
Begin by toasting the black sesame seeds for about 20 to 25 seconds until fragrant. This short toast brings out their earthy nuttiness without burning. Then, grind the toasted seeds into a fine powder using a spice grinder or food processor, pressing the powder through a fine mesh sieve for an ultra-smooth texture. This step is the secret to infusing the cookies with that gorgeous black sesame flavor and color.
Step 2: Combine the Dry Ingredients
In a mixing bowl, whisk together the all purpose flour, the baking soda, and the freshly powdered black sesame. This mix will give your cookies structure and that distinct nutty undertone.
Step 3: Brown the Butter
In a small saucepan, melt the unsalted butter over medium-high heat, then reduce the heat to low and let it cook until it turns a golden brown, and you see little brown solids forming. Removing the pan from heat at this perfect moment adds a warm, toasty note that makes the cookies extra flavorful.
Step 4: Cream the Sugars and Browned Butter
In a large bowl, combine the granulated sugar, light brown sugar, and the browned butter. Use a stand or hand mixer to whisk them together until just mixed—this sets the stage for a creamy and delicious dough.
Step 5: Add Eggs, Salt, and Vanilla
Next, add the two room temperature eggs and whisk until the mixture is smooth and creamy. Stir in the salt and vanilla paste gently to keep the dough light but fully flavored.
Step 6: Incorporate Dry Ingredients
Fold the flour and powdered sesame mixture into your wet ingredients using a spatula. Mix just until combined to avoid overworking the dough, which can toughen the cookies.
Step 7: Add Chocolate Chips
Finally, fold in the dark chocolate chips, making sure they’re evenly distributed so every cookie gets a perfect chocolate surprise.
Step 8: Chill the Dough
Cover your dough and refrigerate it for 20 minutes. This resting period helps meld the flavors and solidifies the fats for a better bake.
Step 9: Preheat the Oven and Prepare Baking Sheets
Heat your oven to 350 degrees Fahrenheit and arrange two racks—one in the upper third and the other in the lower third of the oven. Line two baking sheets with parchment paper for easy, mess-free baking.
Step 10: Scoop the Cookie Dough
Using a two-tablespoon cookie scoop, space your dough balls about two inches apart on the prepared baking sheets. This spacing allows the cookies to spread to the right size without sticking together.
Step 11: Bake and Rotate
Bake for 9 to 11 minutes until the edges are lightly browned. Halfway through baking, swap the racks and rotate the baking sheets to ensure each cookie browns evenly and crisps perfectly around the edges while staying chewy inside.
Step 12: Cool and Enjoy
Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a cooling rack for another 10 minutes. This step lets them firm up just right before you dive in.
How to Serve Black Sesame Chocolate Chip Cookies Recipe
Garnishes
If you want to add a little extra flair, sprinkle some toasted black sesame seeds on top of each cookie straight out of the oven. This adds a striking look and a little crunch to the soft cookies.
Side Dishes
Serve these cookies with a glass of cold milk or a warm cup of green tea to highlight the nutty and rich chocolate flavors. A scoop of vanilla ice cream on the side also makes for a dreamy dessert pairing.
Creative Ways to Present
For a fun twist, sandwich two Black Sesame Chocolate Chip Cookies Recipe cookies around a scoop of black sesame or vanilla ice cream. Another idea is to drizzle melted dark chocolate or white chocolate over the cookies for an elegant look that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container at room temperature for up to five days to preserve their chewy texture and fresh flavor. You’ll find they remain remarkably soft and delicious.
Freezing
You can freeze the cookie dough balls on a baking sheet and then transfer them to a sealed freezer bag for up to three months. When you’re ready to bake, just thaw them a bit and bake as directed. You can also freeze fully baked cookies in an airtight container for about a month.
Reheating
To revive the freshly baked texture, warm the cookies in a low oven or microwave for a few seconds before serving. This helps melt the chocolate chips back to their gooey glory and refreshes the buttery aroma.
FAQs
Can I use white sesame seeds instead of black?
Yes, you can substitute white sesame seeds, but black sesame seeds offer a more intense, earthy flavor and a beautiful dark color that makes these cookies stand out.
Why is browning the butter important?
Browned butter adds a rich, caramel-like depth and nutty aroma that regular melted butter cannot replicate, enhancing the overall complexity of these cookies.
Do I need to chill the dough before baking?
Chilling the dough for at least 20 minutes helps the flavors develop and solidifies the butter, which results in a better texture and prevents the cookies from spreading too much during baking.
Can I substitute dark chocolate chips with milk chocolate?
Milk chocolate chips can be used, but dark chocolate provides a nice contrast to the sesame’s earthiness. If you prefer a sweeter cookie, milk chocolate is a fine option.
How do I prevent the cookies from getting too hard?
Avoid overbaking and do not skip the resting time on the baking sheet after baking. Properly stored, these cookies stay soft and chewy for several days.
Final Thoughts
There is something truly magical about this Black Sesame Chocolate Chip Cookies Recipe that combines familiar comfort with an unexpected twist. Giving this recipe a try will open your eyes to how wonderfully versatile and delicious sesame seeds can be in baked goods. Whether for sharing with friends, gifting, or a special treat just for yourself, these cookies never fail to impress. I can’t wait for you to enjoy every bite!
Print
Black Sesame Chocolate Chip Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Black Sesame Chocolate Chip Cookies combine nutty toasted black sesame flavor with rich dark chocolate chips and browned butter for a unique, delicious twist on classic chocolate chip cookies. The browned butter adds a deep, caramel-like aroma and enhances the nuttiness of the sesame, making these cookies irresistibly flavorful and delightfully chewy with crisp edges.
Ingredients
Dry Ingredients
- ½ cup black sesame seeds (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 paste
Add-ins
- 1 cup dark chocolate chips
Instructions
- Toast and powder black sesame seeds: Toast the black sesame seeds for 20-25 seconds until fragrant. Using a spice grinder or food processor, pulse the toasted seeds until finely ground. Press the black sesame powder through a fine mesh sieve into a bowl to remove any coarse bits.
- Combine dry ingredients: To the bowl with black sesame powder, add 2 cups all-purpose flour and 1 tsp baking soda. Mix well and set aside.
- Browning the butter: In a small saucepan over medium-high heat, melt 1 cup of unsalted butter. Once melted, reduce heat to low and cook until the butter turns golden brown and small brown solids appear, emitting a nutty aroma. Remove the pan from heat and let the browned butter cool slightly.
- Mix sugars and browned butter: In a large mixing bowl, combine ¼ cup granulated sugar and ¾ cup light brown sugar. Pour in the browned butter and whisk using a stand or hand mixer until just combined and smooth.
- Add eggs and flavorings: Add 2 room temperature eggs to the sugar-butter mixture and whisk until smooth and creamy. Then add ½ tsp salt and 1 tsp vanilla paste, mixing until just combined.
- Incorporate dry ingredients: Gradually fold the dry mixture into the wet ingredients using a spatula, mixing until just combined to avoid overworking the dough.
- Add chocolate chips: Fold in 1 cup dark chocolate chips gently until evenly distributed throughout the dough.
- Chill the dough: Refrigerate the cookie dough for 20 minutes to firm up and enhance the flavors.
- Preheat oven and prepare racks: Preheat your oven to 350°F (175°C). Place one oven rack in the upper third and another in the lower third to ensure even baking.
- Prepare baking sheets and portion dough: Line two baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion the dough onto the sheets, spacing each about 2 inches apart to allow for spreading.
- Bake the cookies: Bake for 9-11 minutes until edges are lightly browned. Rotate the baking sheets halfway through baking for even color and texture.
- Cool before serving: Let the cookies rest for 10 minutes on the baking sheets, then transfer them to a cooling rack for another 10 minutes before serving to allow full set and optimal texture.
Notes
- Toast sesame seeds briefly to enhance their nutty flavor without burning.
- Using browned butter is essential for a rich, deep flavor profile in these cookies.
- Chilling the dough helps prevent excessive spreading during baking and improves texture.
- Use parchment paper to prevent sticking and enable easy cleanup.
- Allow cookies to cool fully before handling to avoid breakage.
- Room temperature eggs help create a smoother batter when mixed.
