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. Add coarsely chopped chocolate for an optional extra melty treat.
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
- 90 grams chocolate chunks or chocolate chips (optional; see recipe note)
- granulated sugar for rolling
- optional: black sesame seeds and chocolate chunks for decoration
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. Process until sesame seeds are finely ground and sugar mixture has turned a deep grey color. 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.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
- If adding chocolate chips or chunks, fold them in with a spatula.90 grams chocolate chunks
- Using a 1.5 Tablespoon 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 place a chunk of chocolate on top (optional).granulated sugar, optional: black sesame seeds and chocolate chunks for decoration
- Bake one sheet 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
Many readers have commented that they prefer this recipe without the chocolate chunks, as it allows the black sesame flavor to be the star. Feel free to omit them for a more straightforward version.