Brown Butter Black Sesame Cookies
This recipe first appeared on Crispy brain cells. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A nutty, sophisticated twist on the classic chocolate chip cookie featuring deeply toasted black sesame seeds and rich browned butter. These cookies offer a striking visual contrast and a complex, savory-sweet flavor profile.
- Time
- 1 hour 32 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, sesame, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter smells nutty, about 5-8 minutes. Immediately transfer to a heatproof bowl and let it cool in the refrigerator until it reaches a soft, spreadable consistency (about 45-60 minutes).
In a dry skillet over medium heat, toast the black sesame seeds for 3-5 minutes until they become fragrant and start to pop. Transfer them to a food processor or mortar and pestle and grind until they form a coarse, oily paste.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the solidified brown butter, black sesame paste, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Add the egg, egg yolk, and vanilla extract. Beat for another 2 minutes until the mixture is very pale and well-combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
Fold in the dark chocolate chips by hand using a spatula.
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line two large baking sheets with parchment paper.
Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) and place them on the prepared baking sheets, spaced 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best flavor, ensure the butter is truly browned (look for the dark bits at the bottom) but not burnt. If the dough feels too soft after mixing, chill it in the fridge for 30 minutes before scooping. These cookies store well in an airtight container for up to 5 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 289
- Protein
- 3 g
- Carbs
- 35 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
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