Sesame Chocolate Chip Cookies

Chocolate, Cookies, Quick and Easy

These Sesame Chocolate Chip Cookies are so deliciously savory and sweet. This recipe utilizes toasted sesame seed oil and sesame seeds for lovely flavor.

I’m currently doing that thing on Netflix where you open the app and then look around for 30 minutes, debate what to watch and then give up and start internet-shopping for couches. I also sometimes put something on and then just look at my phone instead. 2018 can be depressing.

Sometimes I’m like, was life easier with regular cable? Things were more decided for us in some ways…anyways I decided to make a firm decision for us all.

To make this twist on our favorite cookie–the chocolate chip cookie.

This batch is simple. It has a healthy amount of sesame seeds and instead of tahini–I was going for more of a sesame flavor vs. tahini–I decided to use toasted sesame oil.

It’s delicious and noticeably there but not overpowering.

How to Make Sesame Chocolate Chip Cookies

  • Combine the wet ingredients together. This includes melted butter, light or dark brown sugar, granulated sugar, sesame oil, eggs and vanilla extract.
  • Then mix together the dry ingredients. We have all-purpose flour, baking powder, baking soda, salt, white sesame seeds and black sesame seeds.
  • Pour the wet ingredients into the dry and mix until no dry speckles of flour appear.
  • Add the chocolate chunks and mix.
  • Chill the dough. I like to transfer the bowl of dough to the fridge for an hour.
  • Scoop out balls of dough and bake.
If you’d like to freeze these balls of cookie dough, here is a whole blog post about freezing cookie dough.

The sesame seeds add a nice nuttiness to them and give some pretty nice texture.

These are slightly flatter cookies than my normal ones. I wanted them a bit flatter because I was craving a thinner, chewier cookie…yet still soft.

Sesame Chocolate Chip Cookies

I did this fantastic science by literally just decreasing the flour by about 1/3 and because of the sesame oil, I felt like it needed a bit more sugar–not a ton just a lil’ more.

This weekend, I’m going to Cinespia and watching BIG, my favorite movie ever. I made sure to freeze some of this dough so I can bake off a fresh batch for the picnic and a movie situation!

Sesame Chocolate Chip Cookies

Sesame Chocolate Chip Cookies

Here’s a link to some other chocolate chip iterations that are equally delicious:

Sesame Chocolate Chip Cookies

Sesame Chocolate Chip Cookies Recipe

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time 2 hours
Total Time: 3 hours
Serving Size: 36 cookies
Calories: 130kcal
These sesame chocolate chip cookies are so deliciously savory and sweet. This recipe utilizes toasted sesame seed oil and sesame seeds for lovely texture and flavor.


  • 1 cup unsalted butter, melted and cooled
  • 1 cups light or dark brown sugar
  • 1 1/2 cups granulated sugar
  • 3 tablespoons toasted sesame oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 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
  • Maldon or flaky salt, for topping
  • 8 ounces dark chocolate chunks or chips


  • 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.
  • 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.
  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • 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.
  • 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.
  • 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.
CourseCookies, Dessert
Keywordbest chocolate chip cookies, chocolate chips, sesame cookies, sesame seed oil
Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 68mg | Potassium: 42mg | Fiber: 1g | Sugar: 8g | Vitamin A: 175IU | Calcium: 29mg | Iron: 1mg
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Recipe Rating

  • Reply Gelli September 6, 2020 at 8:57 pm

    Question, or clarification if you will, when baking from frozen the temperature should be 300F? So lower than baking from not frozen?

    Sorry if that was confusing. I’ll be trying these real soon!

    • Reply Adrianna Adarme September 6, 2020 at 8:58 pm

      nope it should be the exact same temperature. no need to thaw them. they may need a minute or two of baking time!

  • Reply Mrs. Z March 29, 2020 at 9:10 am

    Given the current conditions, the only flour I have on hand is spelt. Do you think I could successfully sub that for the AP flour?

    • Reply Adrianna Adarme March 29, 2020 at 9:11 am

      yes i think they’ll taste really good with spelt. they might be a teeny bit drier so i would add a half a tablespoon extra of melted butter. not a ton more because you don’t want them to spread but just enough so it’ll add a teeny bit of hydration. lemme know how it turns out!

      • Reply Mrs. Z March 29, 2020 at 10:18 am

        I will! Thank you!

        • Reply Mrs. Z March 29, 2020 at 6:37 pm

          I added a little tahini (1tbsp) instead of more butter and they are delicious but I will still make then with AP flour when I can get my hands on some. Whew, even after refrigerating them they sure did spread when I baked them. Excellent recipe; a keeper.

  • Reply Brittany Monroe October 14, 2019 at 10:10 pm

    5 stars
    Those cookies are messing up my diet! I want them!

  • Reply Vanessa June 20, 2019 at 10:23 pm

    5 stars
    Such a yummy twist to my favorite cookie!

  • Reply Lewis Johnson February 28, 2019 at 10:24 am

    Amazing those look amazing.

  • Reply Sharon Der February 21, 2019 at 11:28 am

    5 stars
    OMG Heaven!! I’m eating these right now as I’m typing!!!! I didn’t have black sesame paste but subbed with black sesame flour. The edges are perfectly chewy with a tiny crisp to it!!

    • Reply Adrianna Adarme February 21, 2019 at 9:39 pm

      I’m super confused! Black sesame paste wasn’t in the ingredient list!

  • Reply Ryan Boselowitz September 11, 2018 at 6:58 am

    Oh I happened to make these last week! Sans sesame oil but I ground the sesame seeds just slightly, SO good. I used half whole wheat pastry flour so they were really earthy. SO good. I need to try your version next!

  • Reply Cassie Autumn Tran August 27, 2018 at 4:54 pm

    These cookies look spectacular! I love sesame in desserts. Black sesame mochi and black sesame ice cream is sensational. However, I never would have thought to include them in a chocolate chip cookie! I bet the combination is incredible though. Don’t knock them till ya try, right?

  • Reply Abby August 25, 2018 at 6:04 pm

    These are beyond gorgeous and I’m flipping out over them.

  • Reply Sophie Remer August 25, 2018 at 2:57 pm

    These look fab! Do you think I could use toasted sesame oil instead of regular? Wondering if the flavor would be too overpowering. Thanks!

  • Reply Lori August 25, 2018 at 5:33 am

    I might have to make some cookies this weekend. These look so good. The texture looks perfect!

  • Reply Roya August 24, 2018 at 10:14 pm

    As usual, you’re freaking hilarious. And totally relatable. Guess I’ll have to find an event to bake these drool-worthy indulengent goodies for…(or at least freeze some of the dough so I don’t consume half the batch myself).

  • Reply Ashley August 24, 2018 at 8:37 pm

    This is so clever. Sesame are the perfect little seed for choc chip cookies!

  • Reply Maria August 24, 2018 at 12:54 pm

    This recipe sounds so interesting to me. I have made many, many chocolate chip cookie recipes but none with sesame. Since I finally found black sesame seeds, guess I will have to try them.

  • Reply Melinda August 24, 2018 at 9:15 am

    Yummy! I know someone who will love this! My son loves sesame seeds so much!