Description
Delight in these Sesame Chocolate Chip Cookies, a delicious twist on the classic treat with the nutty flavor of toasted sesame oil and crunchy sesame seeds. These cookies combine rich dark chocolate chunks with the subtle crunch of white and black sesame seeds, creating a unique and irresistible flavor experience. Perfectly soft and chewy with a hint of flaky salt topping, they make an ideal snack or dessert for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter, melted and cooled
- 1 cup light or dark brown sugar
- 1 1/2 cups granulated sugar
- 3 tablespoons toasted sesame oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
Add-ins
- 1/4 cup white sesame seeds
- 3 tablespoons black sesame seeds
- 8 ounces dark chocolate chunks or chips
Topping
- Maldon or flaky salt, for topping
Instructions
- Combine Wet Ingredients: In a large bowl, mix the melted and cooled butter with the light or dark brown sugar, granulated sugar, and toasted sesame oil until fully combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the pure vanilla extract to complete the wet mixture.
- Add Dry Ingredients and Mix: Gradually add the all-purpose flour, baking powder, baking soda, kosher salt, white sesame seeds, and black sesame seeds to the wet mixture. Stir gently just until the flour is fully incorporated and no flour specks remain.
- Incorporate Chocolate and Chill Dough: Fold in the dark chocolate chunks or chips until evenly distributed through the dough. Cover the bowl tightly with plastic wrap or a kitchen towel and refrigerate for at least 1 hour, or up to 2 days, to firm up the dough.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop Dough and Arrange: Use a medium cookie scoop to portion out balls of dough. If the dough is very cold, press it into the scoop firmly before releasing it to maintain shape. Place 6 to 7 dough balls on each lined baking sheet, spacing them about 4 inches apart to allow spreading during baking.
- Bake Cookies: Bake the cookies for 7 to 8 minutes, extending to up to 10 minutes if using very cold dough. The cookies should turn a light to medium golden brown when done.
- Add Finishing Touch and Cool: Immediately sprinkle the freshly baked cookies with a pinch of Maldon or flaky salt while they are still warm. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Freezing Option: For freezing, place dough balls on a baking sheet and freeze until solid (about 20 minutes). Transfer frozen dough balls to a freezer-safe plastic bag. When ready to bake, bake from frozen at 300°F (150°C) adjusting baking time accordingly.
Notes
- Use stainless steel bowls and silicon spatulas for easy mixing and scraping.
- A medium cookie scoop helps form uniform cookie sizes and ensures even baking.
- Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Adjust chilling time as desired; longer chilling enhances flavor and texture.
- Sprinkling flaky salt after baking enhances the flavor contrast with the sweet cookie.
- When baking frozen dough, reduce oven temperature to 300°F for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 68 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
