Sesame Chocolate Chip Cookies Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Chilling Time
2 hrs
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Total Time
3 hrs
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Servings
36 cookies
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Calories
130 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Sesame Chocolate Chip Cookies Recipe
Description
Starting with melted butter, sugars, and toasted sesame oil, the dough is blended with eggs and vanilla for moisture and flavor. Flour, baking powder, baking soda, salt, and both white and black sesame seeds are folded in, adding a nutty crunch that sets these cookies apart from traditional chocolate chip versions. After incorporating dark chocolate chips, the dough chills to improve texture and manage spread during baking.
Baked at 350°F, the cookies develop golden edges and maintain a tender crumb with subtle sesame undertones. Finishing with flaky salt enhances the sweet and savory balance. This cookie pairs well as a snack or dessert when craving familiar chocolate chip notes with an added sesame twist.
The recipe mentions useful equipment like stainless steel bowls, silicone spatulas, medium cookie scoops, and baking sheets to ensure even baking and handling of the dough.
Ingredients
- 1 cup butter melted and cooled, unsalted
- 1 cups light brown sugar or dark brown sugar
- 1 1/2 cups granulated sugar
- 3 tablespoons sesame oil toasted
- 2 large egg
- 2 teaspoons vanilla extract pure
- 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
- salt for topping, Maldon or flaky
- 8 ounces dark chocolate chips or dark chocolate chunks
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
- Use mediumsized cookie scoops to shape dough for uniform baking and manage spreading.
- Chill the dough up to 2 days to deepen flavor and control cookie texture.
- Finish cookies with a light sprinkle of flaky salt for contrast to the sweetness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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