Sesame Chocolate Chip Cookies Recipe

Name: Sesame Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 36 cookies
Ingredients: 1 cup unsalted butter; 1 cups light or dark brown sugar; 1 1/2 cups granulated sugar; 3 tablespoons toasted sesame oil; 2 large eggs; 2 teaspoons pure vanilla extract; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/4 teaspoon kosher salt; 1/4 cup white sesame seeds; 3 tablespoons black sesame seeds; Maldon or flaky salt; 8 ounces dark chocolate chunks or chips

User Reviews

5.0

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
2 hrs
Total Time
3 hrs
Servings
36 cookies
Calories
130 kcal
Course
Dessert, Baked Goods
Cuisine
American

Sesame Chocolate Chip Cookies Recipe

Griffin Phillips

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These sesame chocolate chip cookies are so deliciously savory and sweet. This recipe utilizes toasted sesame seed oil and sesame seeds for lovely texture and flavor.

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Ingredients

Servings

1 cup unsalted butter melted and cooled
1 cups light or dark brown sugar
1 1/2 cups granulated sugar
3 tablespoons toasted sesame oil
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
1/4 cup white sesame seeds
3 tablespoons black sesame seeds
Maldon or flaky salt for topping
8 ounces dark chocolate chunks or chips

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Instructions

To a large bowl, add the melted butter, brown sugar, white sugar and sesame oil. Mix until combined. Add the eggs, one at a time, until combined. Pour in the vanilla extract and give it a mix.
Add the flour, baking powder, baking soda, salt, sesame seeds and black sesame seeds. Mix the dough just until no flour speckles appear. Add the chocolate chunks or chips and mix once more. Cover the bowl with plastic wrap or a clean kitchen towel and transfer to the fridge to chill for an hour or up to 2 days.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them about 4-inches apart because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.
To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag. Bake from frozen at 300 degrees F.

Notes

Equipment:
Stainless Steel Bowls | Silicon Spatulas | Medium Cookie Scoop | Baking Sheets |

Nutrition Information

Show Details

Calories 130kcal (7%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 25mg (8%) Sodium 68mg (3%) Potassium 42mg (1%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 175IU (4%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 130 kcal

% Daily Value*

Calories	130kcal	7%
Carbohydrates	17g	6%
Protein	2g	4%
Fat	6g	9%
Saturated Fat	3g	15%
Cholesterol	25mg	8%
Sodium	68mg	3%
Potassium	42mg	1%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	175IU	4%
Calcium	29mg	3%
Iron	1mg	6%