Black Sesame Cookies
These chewy black sesame cookies have a subtly crunchy texture and nutty, sweet taste. The earthy, slightly bitter flavor is more prominent than in white sesame seeds, and pairs nicely with the rich buttery flavor and sugar coated exterior of the cookies.
Servings 18 cookies
Ingredients
- 60 grams black sesame seeds *or equal weight black sesame paste, if ingredients only include sesame seeds.
- 85 grams unsalted butter room temperature
- 15 mL sesame oil toasted
- 150 grams granulated sugar
- 1 large egg room temperature
- 5 mL vanilla extract
- 150 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt Diamond Crystal
- granulated sugar for rolling
- black sesame seeds for sprinkling on top of unbaked cookies
- optional sea salt for sprinkling on top of unbaked cookies
Instructions
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) and place rack in center of oven.
- To the bowl of a food processor (or a blender / spice grinder), add the black sesame seeds and the sugar. Pulse in 5 second bursts until sesame seeds are finely ground and sugar mixture has turned a deep grey color. Set aside.Do not over process or seeds will begin to warm and release oils.60 grams black sesame seeds, 150 grams granulated sugar
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and sesame seed / sugar mixture. Cream on medium speed until light and fluffy, about 2-3 minutes.85 grams unsalted butter
- Add the sesame oil and mix briefly. Scrape down the sides of the bowl.15 mL sesame oil
- Add the egg and vanilla, and mix until fully incorporated. Scrape down the sides of the bowl.1 large egg, 5 mL vanilla extract
- Add flour, baking soda, and salt. Mix at low speed until dry ingredients are just incorporated.150 grams all purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Using a 1½ Tablespoon (#40/medium) cookie scoop, portion the dough into 8 balls. Roll in granulated sugar and place on a parchment lined baking sheet. Place a pinch of black sesame seeds on top of each ball of dough, and optionally sprinkle with a bit of sea salt.granulated sugar, black sesame seeds
- Bake one sheet of cookies at a time for 8-9 minutes, until edges are set but centers are still slightly soft. They'll look slightly underdone, and will deflate a bit and continue to cook and firm up as they cool on the baking sheet. Repeat with remaining cookie dough.
- If you want round cookies, immediately upon removing from oven, place a circular cookie cutter or an upside down drinking glass around each cookie and swirl it in circles to push the cookies into shape.
Notes
Black sesame seeds are the key ingredient in these cookies. You can find them in the spice section in many grocery stores and Asian markets as well as online.
I use unroasted sesame seeds in this recipe. If you prefer a deeper, more intense flavor, you can toast the seeds lightly in a dry skillet before grinding, though some find this brings out more bitterness.
You can also use an equal amount by weight (60g) of pre-ground black sesame powder or black sesame paste, if preferred. Look for a paste that only contains unhulled sesame seeds, not additional sugars or oils.
If using black sesame paste/butter, the dough may feel a bit wetter - this is normal. I'd recommend letting it sit for about 30 minutes at room temperature before scooping to allow the flour to absorb more moisture.
Sesame oil: If you don't have sesame oil on hand, simply omit it and increase the total amount of unsalted butter to 113 grams (4 oz; 8 Tablespoons). I've tested the recipe this way and they're still excellent. There's simply a little less sesame taste overall.
Chocolate: When I first developed this recipe, it included dark chocolate chunks/chips. Over time, reader input led me to remove the chocolate to let the black sesame flavor shine all on its own.
If you do wish to add chocolate, I recommend 90 grams (½ cup; 3 ounces) of white chocolate chunks or chips, folded in with a spatula right before scooping the dough. White chocolate has a creamy flavor and texture that pairs nicely with the nutty flavor of black sesame.