Description
Delightfully rich and nutty, these Sesame Chocolate Chip Cookies combine the warm flavors of toasted sesame oil and seeds with classic dark chocolate chunks. Perfectly balanced with a touch of flaky Maldon salt on top, these cookies offer a unique twist on a traditional favorite, delivering a crispy edge with a chewy center.
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 and Toppings
- 1/4 cup white sesame seeds
- 3 tablespoons black sesame seeds
- 8 ounces dark chocolate chunks or chips
- Maldon or flaky salt, for topping
Instructions
- Prepare the wet mixture: In a large bowl, combine the melted butter, brown sugar, white sugar, and toasted sesame oil. Mix thoroughly until completely combined. Add eggs one at a time, blending well after each addition. Stir in the vanilla extract until smooth.
- Incorporate dry ingredients and seeds: Add the all-purpose flour, baking powder, baking soda, kosher salt, white sesame seeds, and black sesame seeds to the wet mixture. Mix the dough just until there are no visible flour speckles, avoiding overmixing to maintain cookie tenderness. Fold in the dark chocolate chunks or chips evenly.
- Chill 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 develop flavor and improve texture.
- Preheat and prepare baking sheets: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape the cookies: Using a medium cookie scoop, form balls of dough. If the dough is very cold, press it firmly into the scoop for compactness before releasing. Arrange 6 to 7 cookie dough balls onto each lined baking sheet, spacing them about 4 inches apart to allow for spreading during baking.
- Bake the cookies: Place the baking sheets in the oven and bake for 7 to 8 minutes. If the dough is chilled very cold, extend baking time up to 10 minutes until cookies turn golden brown around the edges but remain soft in the center.
- Add finishing salt and cool: Remove cookies from the oven and immediately sprinkle lightly with Maldon or flaky salt for contrast. Let them cool on the baking sheet before transferring to a wire rack.
- Freeze dough for later baking (optional): For freezing, place dough balls on a baking sheet and freeze until firm, about 20 minutes. Transfer frozen dough balls to a freezer-safe plastic bag and bake directly from frozen at 300°F (150°C), adjusting cooking time accordingly.
Notes
- Use a medium cookie scoop to ensure even cookie sizes and uniform baking.
- Chilling the dough is important for flavor development and prevents excessive spreading during baking.
- Adding flaky salt atop the cookies enhances the sweetness and brings out the sesame flavor.
- The cookies can be frozen as dough balls and baked fresh from frozen for convenience.
- For best results, ensure butter is melted but cooled to avoid cooking the eggs when mixing.
- Use good quality dark chocolate chunks or chips for optimal flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130kcal
- Sugar: 8g
- Sodium: 68mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
