Description

Deliciously nutty and aromatic Black Sesame Cookies featuring toasted black sesame seeds and a hint of sesame oil, combined with a tender buttery dough. These cookies have a unique deep grey color and optional chocolate chunks for a delightful contrast, baked to a perfect balance of soft centers and slightly crisp edges.

Ingredients

Scale

Sesame Mixture

60 grams black sesame seeds (or equal weight black sesame paste)
150 grams granulated sugar

Wet Ingredients

85 grams unsalted butter, room temperature
1 tablespoon toasted sesame oil
1 large egg, room temperature
1 teaspoon vanilla extract

Dry Ingredients

150 grams all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt (Diamond Crystal)

Add-ins and Coating

90 grams chocolate chunks or chocolate chips (optional)
100 grams granulated sugar (for rolling)
Optional: additional black sesame seeds and chocolate chunks for decoration

Instructions

Preheat Oven: Preheat your oven to 350°F (177°C, Gas mark 4) and position the oven rack in the center for even baking.
Grind Sesame Seeds: Place black sesame seeds and the 150 grams of granulated sugar into a food processor or blender. Pulse until the mixture turns a deep grey and the sesame seeds are finely ground. Be careful to avoid over-processing to prevent the seeds from warming and releasing excess oils.
Cream Butter and Sesame Mixture: In a stand mixer fitted with the paddle attachment, combine the butter and the ground sesame-sugar mixture. Cream together on medium speed until the mixture is light and fluffy.
Add Sesame Oil: Mix in the toasted sesame oil briefly, then scrape down the sides of the mixing bowl to incorporate all ingredients evenly.
Incorporate Egg and Vanilla: Add the egg and vanilla extract to the bowl. Mix until fully combined, scraping down the bowl sides once again to ensure uniformity.
Mix Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt to the wet ingredients. Mix on low speed just until the dry ingredients are incorporated; do not overmix to keep cookies tender.
Fold in Chocolate Chunks: If using, gently fold in the chocolate chunks or chips with a spatula until evenly distributed.
Portion and Coat Dough: Using a 1.5 tablespoon cookie scoop, portion the dough into 8 balls. Roll each ball in the 100 grams of granulated sugar, and place on a baking sheet lined with parchment paper. Optionally top each cookie with a pinch of black sesame seeds and a chocolate chunk for decoration.
Bake Cookies: Bake one sheet at a time for 8-9 minutes. The edges should be set while the centers remain slightly soft. The cookies will appear slightly underdone; they will firm up as they cool on the baking sheet.
Shape Cookies: For perfectly round cookies, immediately after removing from the oven, place a circular cookie cutter or an upside-down drinking glass around each cookie and swirl gently in circles to shape.

Notes

Using room temperature ingredients helps the dough come together more easily and bake more evenly.
Do not over-process the sesame seeds to avoid releasing too much oil which can affect texture.
Rolling the cookies in sugar before baking adds a sweet, slightly crunchy exterior.
Shaping the cookies after baking while still warm helps achieve a uniform round shape.
Chocolate chunks are optional but add a delicious contrast to the nutty sesame flavor.
Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion (Asian-inspired)

Keywords: black sesame cookies, sesame seed cookies, Asian cookies, sesame oil cookies, chocolate chunk cookies, buttery cookies