Sesame Chocolate Chip Cookies Recipe

I’m so excited to share this Sesame Chocolate Chip Cookies Recipe with you because it’s one of those delightful twists on a classic that just makes your kitchen smell heavenly. What sets these cookies apart is the nutty, toasty flavor from the sesame seeds and sesame oil paired with rich, melty chocolate chips—it’s a combo I never get tired of. Whether you’re baking for a special occasion or just treating yourself to something a little extraordinary, these cookies bring something warm and comforting to the table.

When I first tried this recipe, the addition of both white and black sesame seeds surprised me in the best way imaginable—they add a subtle crunch and a deep, fragrant note you won’t find in your average cookie. Plus, the hint of flaky salt on top finishes each bite perfectly, balancing sweetness with a pinch of savory magic. You’ll find that this Sesame Chocolate Chip Cookies Recipe is easy to make, and once you try it, it’s sure to become your go-to cookie for sharing with friends or sneaking a few extra yourself.

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Ingredients You’ll Need

Choosing the right ingredients really makes a difference with this Sesame Chocolate Chip Cookies Recipe. I always recommend using high-quality butter and pure vanilla extract because those flavors come through beautifully. Also, don’t skip the toasted sesame oil for that subtle but essential nutty note.

• Unsalted Butter: Melted and cooled butter adds richness without extra salt; it helps control the dough texture perfectly.
• Brown Sugar: Brings moisture and a hint of caramel flavor, complementing the sesame beautifully.
• Granulated Sugar: Balances the sweetness and contributes to that lovely crisp edge.
• Toasted Sesame Oil: This is the star ingredient for the sesame flavor—be sure it’s toasted, not plain sesame oil.
• Large Eggs: They provide structure and moisture to keep the cookies tender.
• Pure Vanilla Extract: Boosts the overall flavor and ties the ingredients together.
• All-Purpose Flour: The base for the dough; make sure to measure properly for the best texture.
• Baking Powder: For a light lift in the cookies.
• Baking Soda: Helps with spreading and browning.
• Kosher Salt: Enhances all the flavors without overpowering.
• White Sesame Seeds: Add crunch and that signature sesame taste.
• Black Sesame Seeds: Provide an appealing contrast in color and a slightly different flavor nuance.
• Maldon or Flaky Salt: Sprinkled on after baking for that perfect salty finish.
• Dark Chocolate Chunks or Chips: I prefer dark chocolate for its richness that balances the sweet and nutty flavors.

Variations

I love how forgiving and adaptable this Sesame Chocolate Chip Cookies Recipe is. You can easily customize it to suit your mood or dietary needs—and that makes baking it even more fun and rewarding.

• Nut-Free Version: Simply avoid adding nuts; the sesame seeds already bring plenty of nuttiness without allergens.
• White Chocolate & Macadamia: Swap chocolate chunks for white chocolate and toss in some macadamia nuts for a tropical vibe—my family goes crazy for this twist!
• Vegan Alternative: Use vegan butter, flax eggs, and dark vegan chocolate chips to keep it plant-based without sacrificing flavor.
• Extra Crunch: Toast the sesame seeds a bit longer for a more intense taste and sprinkle some on top before baking for added texture.

How to Make Sesame Chocolate Chip Cookies Recipe

Step 1: Mix the Wet Ingredients Like a Pro

First, you’ll want to combine the melted and cooled butter with both brown and granulated sugars and the toasted sesame oil in a large bowl. I like to use a silicon spatula here because it gets in the corners and mixes everything smoothly. It’s important the butter isn’t hot because that can cook the eggs when you add them. Once combined, beat in the eggs one at a time, then stir in the vanilla extract. This mixture comes together quickly, but don’t rush—make sure it’s silky and smooth before moving on.

Step 2: Incorporate the Dry Ingredients Gently

Now, sift together the flour, baking powder, baking soda, and salt, then add them to the wet mixture along with the white and black sesame seeds. I like to mix just until there are no more flour streaks; overmixing will make your cookies tough. Fold in the chocolate chunks carefully—you want them evenly distributed without smooshing them too much into the dough.

Step 3: Chill & Prepare for Baking

Cover your dough with plastic wrap or a clean towel and pop it into the fridge for at least one hour. Chilling is a game-changer here—it firms up the dough, which helps the cookies spread less and develop that perfect chewy texture. I’ve even refrigerated the dough for up to two days when I planned ahead—and believe me, patience pays off!

Step 4: Scoop and Bake with Confidence

Preheat your oven to 350°F and line your baking sheets with parchment paper. Use a medium cookie scoop to portion out balls of dough—you might need to press the dough lightly into the scoop if it’s well chilled. Space them about 4 inches apart because these cookies spread nicely. Bake for 7–8 minutes until edges are light golden but centers still look soft; if your dough is very cold, baking might take closer to 10 minutes. As soon as they come out, sprinkle each cookie with a pinch of flaky salt to elevate the flavor. Repeat baking until all your dough balls are done. Trust me, the warm aroma is worth every minute of the wait!

How to Serve Sesame Chocolate Chip Cookies Recipe

Garnishes

I love sprinkling flaky Maldon salt on top of these cookies right after they come out of the oven—it really wakes up the flavors and adds a nice crunch. Sometimes, I also toast a handful of extra sesame seeds and scatter them over the warm cookies for an eye-catching touch that also adds an extra layer of nuttiness.

Side Dishes

These cookies pair wonderfully with a simple glass of cold milk or a creamy latte. If you want to get fancy, serve them alongside a scoop of vanilla ice cream or a lightly sweetened whipped cream for a fun dessert twist.

Creative Ways to Present

For parties, I like arranging these cookies on a rustic wooden board surrounded by small bowls of black and white sesame seeds and dark chocolate chunks for a fun, interactive display. Wrapping a few in parchment paper tied with twine makes a lovely edible gift for friends and family, especially during holidays or cozy gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature—usually they stay perfectly fresh for about 3 to 4 days. If they soften too much, a quick pop in the oven for a few minutes crisps them right back up.

Freezing

One of the best things about this Sesame Chocolate Chip Cookies Recipe is that the dough freezes beautifully. I freeze the dough balls on a baking sheet first, then transfer them to a freezer bag so you can bake a few fresh cookies anytime. Just bake from frozen at 300°F, and they turn out almost as good as fresh.

Reheating

To reheat, I like to warm my cookies in a 300°F oven for 5 to 7 minutes—this melts the chocolate just right and revives the crispy edges without drying them out. Avoid microwaving, as that can make them chewy rather than crispy.

FAQs

Final Thoughts

This Sesame Chocolate Chip Cookies Recipe holds a special place in my heart because it combines the familiar comfort of chocolate chip cookies with an unexpected nutty twist that my family can’t get enough of. It’s a recipe I turn to when I want to impress guests or when I just need that little moment of joy with a perfectly baked cookie. I hope you love it just as much as I do—give it a try and watch how it becomes a fast favorite in your home too!

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