Servings
Font
Back
Sesame Chocolate Chip Cookies Recipe
5 from 51 votes

Sesame Chocolate Chip Cookies Recipe

These Sesame Chocolate Chip Cookies combine toasted sesame oil and seeds with classic chocolate chips for a cookie featuring rich nutty flavors alongside sweet chocolate. The dough chilled before baking promotes a delicate balance between a tender center and slightly crisp edges, complemented by a sprinkle of flaky salt on top for contrast.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. 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

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: 36 cookies

Amount Per Serving

Calories 130

% 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.