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.
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.
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!
Here’s a link to some other chocolate chip iterations that are equally delicious:
Sesame Chocolate Chip Cookies Recipe
Ingredients
- 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
Instructions
- 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.
This are ridiculously delicious!!! I used einkorn flour and coconut oil and they turned out really well!
Can i omit the chocolate totally?
These are gorgeous, the texture is amazing, and the sesame flavor is perfect! I did have to make them quite a bit longer than specified, but that might just be my wonky oven.
Absolutely delicious. Followed directions exactly but I baked them a little bit longer than asked for, since my oven runs low. Came out looking like they could go in a cook book… dreamy!!!
Yum! These had a delicious sesame flavor to them that was just the right amount. I did reduce the granulated sugar down to ¾ cup and flour to 2-¾. I think next time I would use white chocolate chips or even omit the chocolate, because I thought the chocolate distracted from the sesame a bit. It’s always so pleasant to make a recipe from this blog: they always turn out right and scrumptious
The taste is amazing but unfortunately mine did not spread or get much color of them. I had them in the oven for 350 for 11 mins
Any idea of what could’ve happened ?
New favorite! How I made them gluten free with less refined sugar: 1.) sub brown sugar for equal parts maple sugar plus 1 tablespoon honey; 2.) sub 3 c. all purpose flour for 2 c. Cup-4-Cup, 1 c. oat flour.
Bake 10 minutes. Leave on pan to set. They should be slightly brown on the edges but will be gooey in the middle.
Thank you for another amazing recipe!! I can’t believe how well these are converting to GF.
These are delicious! I made them gluten free, and they came out a little flat. The flavor is AMAZING, though! Will repost when I figure out how to make them gluten free and fluffy like the picture. Thanks for another favorite cookie recipe!