Soft and chewy black sesame cookies with white chocolate chips. Perfectly nutty, chewy and easy to make for any occasion!
This post is dedicated to Cookies for Kids’ Cancer, please see below for more details on how to donate this Christmas.
Table of contents
These black sesame cookies have the perfect nutty flavor of black sesame seeds with extra decadent white chocolate chips! With their unique flavor and chewy texture, these cookies are sure to become a favorite!
If you’re a fan of nutty flavors with a chocolate twist, these black sesame cookies are just the treat you need! Inspired by traditional Asian flavors, these cookies use finely ground black sesame seeds and white chocolate chips for a unique tasting dessert.
Black sesame seeds are commonly used in Asian desserts and add a deeply rich, nutty flavor. Paired with semisweet chocolate chunks, these cookies are soft, chewy, and slightly crisp on the edges.
This black sesame cookie recipe is easy, beginner-friendly, and sure to impress. Guaranteed favorite for all cookie lovers!
Looking for more Asian-inspired cookie recipes? Check out reader favorite Matcha Sugar Cookies, sweet and spicy Gochujang Cookies, soft and chewy Ube Cookies or dark and roasted Hojicha Cookies.
Why you'll love these cookies
- Unique flavor: The bold, nutty taste of black sesame seeds pairs beautifully with the creaminess of white chocolate.
- Perfect texture: Chewy in the center with slightly crisp edges, these cookies have an ideal balance of softness and crunch.
- Easy to make: With simple ingredients and straightforward steps, they’re perfect for bakers of all levels.
- Customizable: Swap the chocolate chips, add a peanut butter swirl, or sprinkle white sesame seeds on top for a personal touch.
Ingredient round-up
- Butter: Unsalted butter works best. Make sure it’s softened to room temperature for easier mixing.
- Black sesame seeds: Finely ground using a spice grinder or food processor to create a fine powder. Roast them for a few minutes for extra flavor.
- Sugar: I like using brown sugar for this Black Sesame Cookies recipe, but you can also use granulated sugar.
- Eggs: Large eggs are needed for this recipe. Bring to room temperature for best results.
- Vanilla extract: Optional, but recommended for extra flavor.
- All-purpose flour: The base of the cookie dough.
- Baking soda & baking powder: Both are needed to make to cookies rise, but also spread and have a chewy texture.
- Chocolate chips: White chocolate works best with the black sesame flavor as it adds creaminess and milkiness. However, you can also use milk chocolate, dark chocolate chips or semisweet chocolate.
How to make Black Sesame Cookies
1. In a large mixing bowl, cream the softened butter, brown sugar and sugar on low speed until smooth and fluffy. Scrape down the sides of the bowl as needed, then mix in the large egg and vanilla extract.
2. Mix in the ground black sesame seeds. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
3. Stir in the white chocolate chips. Use a medium cookie scoop to scoop out dough balls and arrange them on the prepared cookie sheets, leaving space for the cookies to spread.
4. Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Flavor Variations
- Peanut butter: Add small dollops of warmed peanut butter to the cookie dough and gently swirl before scooping the dough for a nutty twist.
- Sesame seed topping: Sprinkle extra black sesame seeds or white sesame seeds on top of the cookie dough balls for added crunch.
- Hojicha: Add 1 teaspoon of hojicha powder to the dry ingredients for a unique green tea flavor that complements the nuttiness of black sesame.
- Orange zest: Incorporate 1 tablespoon of finely grated orange zest into the wet ingredients for a citrusy kick that balances the rich, roasted flavors.
Expert Tips & Tricks
- Grind the seeds finely: Ensure the black sesame seeds are ground into a fine powder. I recommend using a food processor, spice grinder or coffee grinder.
- Room temperature ingredients: Using room temperature butter and eggs helps the ingredients combine more easily for a smooth cookie dough.
- Don’t overbake: For a soft cookie, remove them from the oven while the centers are still slightly underdone. They’ll firm up as they cool on the wire rack.
- Chill the dough: Chilling the dough for 20-30 minutes gives it the perfect consistency, so it won’t spread too quickly when baking.
- Customise: Try adding a drizzle of melted peanut butter, swapping white chocolate for dark chocolate chips, or sprinkling sesame seeds on top for extra crunch.
Frequently asked questions
Yes, you can use black sesame paste or black tahini. However, you need to reduce the butter slightly as the paste contains added oil. Use about ⅔ of the butter quantity.
Absolutely! Both work well and add a sweeter contrast to the flavor of black sesame.
Once baked and fully cooled, store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies or the raw cookie dough for up to 3 months. Bake frozen dough balls directly, adding 1-2 minutes to the baking time.
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If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Looking for more delicious cookies? Check out these no-bake Oatmeal Cookies without butter or these super easy to make Almond Flour Peanut Butter Cookies.
Recipe
Black Sesame Cookies with White Chocolate Chips
Ingredients
- ½ cup unsalted butter softened
- 3 tablespoons black sesame seeds finely ground
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ¾ teaspoon pure vanilla extract
- 1 medium egg
- 1 cup + 1 tablespoon all-purpose flour
- ⅓ teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup white chocolate chips
Optional
- 1 teaspoon sesame seeds for topping
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Set them aside for later.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Give it a quick whisk and set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating until the mixture is light and well-combined, about 1 minute.
- Gradually fold the dry ingredients into the wet mixture until a dough forms.
- Stir in the dark chocolate chips and ground black sesame seeds, mixing until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie (or adjust to your preferred size) and roll into balls. Arrange them evenly on the prepared baking sheets, leaving enough space between each cookie.
- Bake for 8-10 minutes, or until the edges are just starting to turn golden. The centers will still look soft — that’s perfect!
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
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The Sweetest Season
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids' Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
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