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A plate of crispy Black Sesame Cookies with a rich, nutty flavor and buttery texture.

Black Sesame Chocolate Chip Cookies

Cozy and unique cookies that blend toasty black sesame flavor with classic chocolate chips for a delightful treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 80
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1/2 cup black sesame seeds Can be purchased toasted or toasted at home for stronger flavor.
  • 1 1/2 cups all-purpose flour Keeps the texture familiar and cookie-like.
  • 1/2 cup butter, softened Provides a chewy center and crisp edges.
  • 1/4 cup brown sugar Adds a caramel note that pairs perfectly with sesame.
  • 1/4 cup white sugar Used alongside brown sugar for sweetness.
  • 1 large egg Holds everything together and helps the cookies spread.
  • 1 tsp vanilla extract Gives the cookies their characteristic flavor.
  • 1/2 tsp baking soda Helps with spread.
  • 1/4 tsp salt Enhances flavors.
  • 1 cup semi-sweet chocolate chips Can substitute with dark chocolate or mini chips.

Method
 

Preparation
  1. Toast the black sesame seeds in a dry pan for 2 to 4 minutes, stirring often until they smell nutty.
  2. Let the toasted seeds cool, then grind most of them into a rough powder, saving a spoonful whole for topping.
  3. Cream together softened butter, brown sugar, and white sugar until fluffy, about 1 to 2 minutes.
  4. Mix in the egg and vanilla extract until well combined.
  5. Stir in the all-purpose flour, baking soda, and salt until the dough just comes together.
  6. Fold in the ground sesame and chocolate chips.
  7. Chill the dough for 30 minutes if possible; otherwise, proceed to the next step.
  8. Scoop dough into balls, top with a pinch of whole sesame seeds.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake cookies for 10 to 12 minutes, pulling them out when the edges look set and the center is slightly underdone.
  3. Allow to cool on the baking sheet; they will continue to cook and develop a chewy center.

Notes

For thicker cookies, chill the dough for 1 to 2 hours. Keep in a sealed container at room temperature to maintain chewiness. If cookies start to dry out, add a piece of bread to soften them.