I folded black sesame into tender cookie dough and studded it with dark chocolate to make Black Sesame Chocolate Chip Cookies that offer an unexpected twist on a classic.
I always get suspicious when a flavor combo sounds too niche but this Black Sesame Chocolate Chip Cookies thing surprised me. The dough has black sesame paste folded in so it tastes deep and slightly smoky, then pockets of dark chocolate chips melt into gooey bites that aren’t what you’d expect from a cookie.
It’s messy, kinda decadent and every cookie breaks different ways so you’re tempted to steal one raw. Some call them Sesame Chocolate Chip Cookies others just Black Sesame Cookies but whatever you name them they pull you in.
I made them twice because the first batch disappeared.
Ingredients
- Gives structure, absorbs fat, mostly carbs so not very nutrient dense, adds chew.
- Adds richness, lots of fat and flavor, makes cookies tender then more decadent.
- Sweetens and adds moisture, some molasses give caramel notes, slightly sticky texture.
- Intense nutty taste, brings fiber and minerals, makes cookies look cool and unique.
- Bitter sweet balance, provides antioxidants and melty pockets, big flavor contrast.
- Creates structure and chew, yolk add fat for richness, makes dough bind better.
- Small bit boosts sweetness perception, rounds flavors, makes batter taste more cookie like.
- Tiny hits of salt lift flavors, balance sweetness, give pleasant crunch on top.
Ingredient Quantities
- 2 1/4 cups (280 g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg plus 1 large egg yolk
- 1 tsp vanilla extract
- 3 tbsp black sesame paste (or 4 tbsp finely ground black sesame seeds)
- 2 tbsp toasted black sesame seeds (optional)
- 1 1/2 cups (255 g) dark chocolate chips or chopped dark chocolate
- Flaky sea salt for sprinkling (optional)
How to Make this
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper; set aside.
2. Whisk together the flour, cornstarch, baking soda and sea salt in a medium bowl until evenly combined.
3. In a large bowl cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer or a vigorous hand, scraping the bowl as needed.
4. Add the whole egg and the extra egg yolk, mixing until blended, then stir in the vanilla and the black sesame paste (or finely ground black sesame seeds) until the dough looks uniform; dont overmix.
5. Fold the dry ingredients into the wet just until no streaks of flour remain, then stir in the dark chocolate chips and the toasted black sesame seeds if you’re using them.
6. Portion dough into balls about 2 tablespoons each and place them on the prepared sheets about 2 inches apart; for thicker, gooey cookies chill the scooped dough 20 to 30 minutes (or up to 24 hours for deeper flavor).
7. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until edges are set and the centers still look slightly underbaked; rotate the pan halfway through baking for even color.
8. Right after they come out of the oven press a few extra chocolate chips on top and sprinkle flaky sea salt if desired; let cookies cool on the sheet 5 to 10 minutes so they set, then transfer to a wire rack to finish cooling.
9. Store fully cooled cookies in an airtight container at room temperature up to 3 days, or freeze scooped dough for up to 3 months and bake from frozen, adding 2 to 3 minutes to the bake time.
Equipment Needed
1. Oven (set to 350°F / 175°C), preheat before you start
2. Two rimmed baking sheets (you bake one sheet at a time)
3. Parchment paper or silicone baking mats to line the sheets
4. Large mixing bowl for creaming butter and sugar
5. Medium bowl for whisking flour, cornstarch, baking soda and salt
6. Electric mixer or a sturdy wooden spoon if you want to do it by hand
7. Measuring cups and spoons for accuracy
8. Rubber spatula for scraping the bowl and folding the dough
9. Cookie scoop or a tablespoon to portion 2 Tbsp balls (makes them even)
10. Wire cooling rack and oven mitts, you’ll need both to handle and cool the cookies
FAQ
Black Sesame Chocolate Chip Cookies Recipe Substitutions and Variations
- All purpose flour (2 1/4 cups) – swap for a cup-for-cup gluten free baking blend, same volume; if the blend has no xanthan gum add about 1/2 tsp, cookies might be a tad more crumbly but still good.
- Unsalted butter (1 cup) – use 1 cup solid coconut oil at room temp for a dairy free option (mild coconut note), or use salted butter and cut the recipe salt to 1/4 tsp instead.
- Black sesame paste (3 tbsp) – replace with 4 tbsp finely ground black sesame seeds plus 1 tbsp neutral oil to make a paste, or use regular tahini if you cant find black sesame, flavor will be lighter.
- Cornstarch (2 tsp) – substitute with equal parts arrowroot or tapioca starch, they both keep the cookies tender and slightly chewy.
Pro Tips
– Get the butter soft but not mushy. If its too warm the cookies will spread like pancakes, but if its too cold they wont cream properly. Aim for room temp where you can press a finger in and it springs back a little.
– If your black sesame paste tastes flat or gritty toast some seeds quick in a dry pan then grind them fine, or stir a teaspoon of neutral oil into the ground seeds so they blend smooth into the dough. Also taste the paste first, some are bitter so you might want a tad more brown sugar.
– Reserve a few big chocolate chunks or chips to press on top right when they come out of the oven, that gives you pretty melty pockets and makes the cookies look bakery-made. If you like big chocolate hits chop a bar coarser instead of using only small chips.
– Keep cookies soft by storing them with a slice of bread or apple in the container, it keeps moisture in. And if you plan to freeze dough, portion and flash-freeze on a tray first so you can pull out just what you need later.
Black Sesame Chocolate Chip Cookies Recipe
I folded black sesame into tender cookie dough and studded it with dark chocolate to make Black Sesame Chocolate Chip Cookies that offer an unexpected twist on a classic.
24
servings
220
kcal
Equipment: 1. Oven (set to 350°F / 175°C), preheat before you start
2. Two rimmed baking sheets (you bake one sheet at a time)
3. Parchment paper or silicone baking mats to line the sheets
4. Large mixing bowl for creaming butter and sugar
5. Medium bowl for whisking flour, cornstarch, baking soda and salt
6. Electric mixer or a sturdy wooden spoon if you want to do it by hand
7. Measuring cups and spoons for accuracy
8. Rubber spatula for scraping the bowl and folding the dough
9. Cookie scoop or a tablespoon to portion 2 Tbsp balls (makes them even)
10. Wire cooling rack and oven mitts, you’ll need both to handle and cool the cookies
Ingredients
2 1/4 cups (280 g) all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp fine sea salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg plus 1 large egg yolk
1 tsp vanilla extract
3 tbsp black sesame paste (or 4 tbsp finely ground black sesame seeds)
2 tbsp toasted black sesame seeds (optional)
1 1/2 cups (255 g) dark chocolate chips or chopped dark chocolate
Flaky sea salt for sprinkling (optional)
Directions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper; set aside.
- Whisk together the flour, cornstarch, baking soda and sea salt in a medium bowl until evenly combined.
- In a large bowl cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer or a vigorous hand, scraping the bowl as needed.
- Add the whole egg and the extra egg yolk, mixing until blended, then stir in the vanilla and the black sesame paste (or finely ground black sesame seeds) until the dough looks uniform; dont overmix.
- Fold the dry ingredients into the wet just until no streaks of flour remain, then stir in the dark chocolate chips and the toasted black sesame seeds if you're using them.
- Portion dough into balls about 2 tablespoons each and place them on the prepared sheets about 2 inches apart; for thicker, gooey cookies chill the scooped dough 20 to 30 minutes (or up to 24 hours for deeper flavor).
- Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until edges are set and the centers still look slightly underbaked; rotate the pan halfway through baking for even color.
- Right after they come out of the oven press a few extra chocolate chips on top and sprinkle flaky sea salt if desired; let cookies cool on the sheet 5 to 10 minutes so they set, then transfer to a wire rack to finish cooling.
- Store fully cooled cookies in an airtight container at room temperature up to 3 days, or freeze scooped dough for up to 3 months and bake from frozen, adding 2 to 3 minutes to the bake time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 45g
- Total number of serves: 24
- Calories: 220kcal
- Fat: 16.8g
- Saturated Fat: 9.7g
- Trans Fat: 0.08g
- Polyunsaturated: 1g
- Monounsaturated: 4.6g
- Cholesterol: 15.5mg
- Sodium: 55mg
- Potassium: 109mg
- Carbohydrates: 23.2g
- Fiber: 1.2g
- Sugar: 12.1g
- Protein: 2.5g
- Vitamin A: 80IU
- Vitamin C: 0mg
- Calcium: 30mg
- Iron: 1.7mg
