Black Sesame Chocolate Chip Cookies
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Soft and chewy, super nutty, and bursting with chocolate goodness, these Black Sesame Chocolate Chip Cookies just hit the spot!
Have you tried black sesame seeds in cookies before? Nutty, aromatic, and flavorful, they surprisingly pair nicely with the rich buttery flavor of chocolate chip cookies.
These Black Sesame Chocolate Chip Cookies are perfectly crisp on the outside and chewy inside. Black sesame powder is used to create a striking grey color in the dough. The earthy, slightly bitter flavor of ground black sesame seeds somehow balances the sweetness and provides a delightful chewiness to the cookies. In addition, the chocolate chips in the dough make for an optional extra melty treat.
What Are Black Sesame Seeds?
Sesame seeds are one of the oldest oily seeds largely found in Asia, although they are quickly gaining popularity around the world. Black sesame seeds are black in color. Once they are hulled, they become white sesame seeds.
In Asia, black sesame seeds are used extensively in cooking, baking, and desserts. Black sesame seeds are known for their nutty and slightly bitter flavor. They have a slightly more intense flavor compared to white sesame seeds which are less bitter and slightly sweet.
Ingredients You Need
- Unsalted butter. Both unsalted and salted butter will work well with this recipe.
- Granulated sugar. To provide sweetness, help the cookies spread, as well as give the cookies a crisp exterior.
- Brown sugar. To provide sweetness, deep flavor, and moisture.
- Egg. It acts as a binder and holds everything together, while also adding moisture and chewiness.
- Vanilla extract. To enhance the flavor.
- All-purpose flour. It provides structure and binds the cookies together.
- Black sesame powder. It gives the cookies their flavor! You can buy the powder or make it yourself at home.
- Baking soda. For leavening, to make the cookies chewy, and help the cookies spread.
- Baking powder. For leavening, and to produce a light, fine cookie texture.
- Salt. To enhance the flavor.
- Chocolate chips. You can use chocolate chunks if you don’t have chocolate chips. Dark, milk, and white chocolates work well in this recipe.
- Black sesame seeds. To top the cookie prior to baking.
How to Make Homemade Black Sesame Powder
Black sesame powder is simply black sesame seeds that are grind into a powder form. You can especially find this ingredient in Asian grocery stores or online.
I do recommend purchasing store-bought powder instead of making it yourself. Because if you make it incorrectly, you will end up with grainy bitter-tasting powder. But if can’t find the powder form, you can try to make it at home.
To do so, check if your black sesame seeds are roasted or unroasted. If unroasted, roast the seeds to bring out a greater depth of flavor, aroma, and complexity. Since they are black in color, I suggest adding a few white sesame seeds to the black sesame seeds so that you know when they are done.
Once the seeds are cooled completely, pulse them in a spice grinder to pulverize them into a fine powder. A food processor also works, but you can’t really get the super fine powder. Don’t over-grind. We don’t want the seed oil to release or the powder will turn clumpy instead of powdery.
Chill the Dough for the Best Cookies
Chilling cookie dough prior to baking makes a huge difference. Chilling before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt and makes the cookies spread less during baking.
The flavor in the chilled cookies was noticeably richer because as the dough chills, it dries out slightly concentrating the flavor, and giving you crispier, chewier edges. Also chilling the dough gives the gluten in the dough a chance to relax, again, adding to the crispier texture of the edges. And the color deepens as well, so you have a beautiful deep-colored cookie, as opposed to a pale one.
The different chilling times also alter the taste, texture, and color of these cookies. The longer they are chilled, the more flavorful and chewier the cookies are.
Make in Advance
Make the dough ahead of time and store it in the refrigerator for up to 3 days until baking. If you plan to freeze it, portion the dough into balls and freeze them for 1-2 hours on a parchment-lined baking sheet. Once frozen, transfer the dough to an airtight container or ziplock bag. It will last for up to 3 months in the freezer.
Frozen cookie dough saves you time when you need a cookie or two to satisfy a craving. No need to thaw before baking, although you will need additional 1-2 minutes of baking time.
More Cookies Recipes
- Famous Amos Style Mini Chocolate Chip Cookies
- Biscoff Stuffed Cookies
- Double Chocolate Sable Cookies
- Apple Crumble Cookies
- Hojicha Brownie Cookies
- Matcha Wreath Cookies
Ingredients
- 10 tbsp (140 gr) unsalted butter, room temperature
- 1/2 cup (100 gr) granulated sugar
- 3/4 cup (150 gr) light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups (180 gr) all-purpose flour
- 1/2 cup (50 gr) black sesame powder
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups (240 gr) chocolate chip
- Black sesame seeds
Instructions
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, and brown sugar on high speed until pale and fluffy.
- Scrape the sides of the bowl with a spatula. Add egg and vanilla. Beat the mixture until well combined.
- Sift in all-purpose flour, black sesame powder, baking soda, baking powder, and salt. Beat on low speed just until combined. Don't overmix.
- Add chocolate chips and mix with a spatula until well combined.
- Chill for at least 30 minutes or up to 3 days in the fridge. Don't skip or the cookies will spread a lot.
- When ready to bake, preheat the oven to 350F/180°C. Line baking sheets with parchment paper.
- Scoop 2-3 tbsp of dough with a 2 inch/5 cm ice cream scoop on the prepared baking sheets, leaving at least 3-4 inches or 8-10 cm of space between the cookies. Sprinkle the top with black sesame seeds.
- Bake for 10-12 minutes. Let cookies cool on the pan for 5 minutes before putting them on a cooling rack.
