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Black Sesame Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews
  • Author: Jessica
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Incorporate dry ingredients: Gradually fold the dry mixture into the wet ingredients using a spatula, mixing until just combined to avoid overworking the dough.
  7. Add chocolate chips: Fold in 1 cup dark chocolate chips gently until evenly distributed throughout the dough.
  8. Chill the dough: Refrigerate the cookie dough for 20 minutes to firm up and enhance the flavors.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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