Black Sesame Chocolate Chip Cookies
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Chewy, nutty cookies featuring browned butter, dark chocolate, and unique homemade black sesame chocolate shards for a sophisticated twist on a classic.
- Time
- 2 hours 45 minutes
- Equipment
- Stovetop and oven
- 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
Cookies
Black Sesame Chocolate
Topping
Steps
Cookies
Brown 2 sticks (227 g) unsalted butter in a medium saucepan over medium heat, swirling frequently, until golden brown and nutty, about 5–7 minutes.
Transfer the browned butter to a heatproof bowl and let it cool for 5–7 minutes.
Whisk in 150 g dark brown sugar and 110 g caster sugar into the butter until the mixture is glossy.
Add 1 extra large egg and 2 tsp vanilla extract; whisk until the mixture is smooth and the sugar has dissolved.
In a separate bowl, whisk together 245 g all-purpose flour, ¾ tsp baking soda, ¼ tsp baking powder, and 1 tsp kosher salt.
Fold the dry ingredients into the wet ingredients until just combined.
Mix in 7 oz (200 g) chopped dark chocolate, 1 tsp espresso powder, and 2 tbsp toasted black sesame seeds.
Chill the dough for 2 hours or overnight if possible.
Black Sesame Chocolate
To make the black sesame chocolate: melt 5 oz white chocolate melting chips over a double boiler until smooth.
Stir in 2 tbsp black sesame paste until fully combined.
Spread the mixture thinly on a silpat- or parchment-lined baking sheet.
Freeze for 15–20 minutes until firm, then break into irregular shards and keep refrigerated until ready to use.
Bake
Preheat oven to 350°F (180 °C) (175°C (350 °F)).
Scoop approximately 3 tbsp of dough per cookie onto a parchment-lined baking sheet, spacing them 2 inches apart.
Bake for 8 minutes until the cookies are puffed but the centers are still soft.
Remove from the oven and bang the pan firmly on the counter to flatten the cookies.
Top each cookie with 2-3 chilled black sesame chocolate shards and a sprinkle of Maldon salt.
Return to the oven and bake for 3–4 minutes more until the edges are golden and the centers are slightly underbaked.
Cool & Serve
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Chilling the dough overnight is recommended for the best flavor development. Store in an airtight container.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 489
- Protein
- 5 g
- Carbs
- 53 g
- Fat
- 29 g
- Fiber
- 3 g
Where the calories come from
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