Fragrant and nutty black sesame cookies with a fudgy interior and crisp crust. Studded with chunks of chocolate these are a flavour combination to die for!
If you are looking for a cookie recipe to add to your Christmas baking list this is black sesame cookie recipe is the one! Fragrant ground black sesame seeds in the dough result in a super fragrant and delicious cookie that you can't get enough of.
This cookie is in between a soft cookie and a fudgy cookie. You have a soft and slightly fudgy interior, but the exterior is crisp and slightly crunchy. The best of all textures!
What is black sesame?
Black sesame is an oilseed largely found in Asia. It's known for its nutty and slightly bitter flavour and it is used in desserts all over East Asia. Whether it be the filling in a Chinese glutinous rice dumpling or ground with sugar for a Cantonese-style sweet dessert soup there are so many different sweets that can be made with this delicious seed.
You might be wondering, what is the difference between white and black sesame seeds? Black sesame seeds have a more distinct flavour, while white sesame seeds are less bitter and slightly sweet. On top of that black sesame seeds are higher in nutrients and antioxidants!
How to prepare the black sesame
Follow these steps when preparing your ground black sesame seeds to get the best flavour from your black sesame cookies:
- Toast your sesame seeds (optional)
It is not necessary to toast your sesame seeds, however, it will bring out a more fragrant flavour. If you have time, a light toast in a warm frypan will do wonders.
- Finely grind to a powder
I used a coffee grinder to grind the seeds to a fine powder, but a blender works perfectly. If you over-grind the seeds, the powder will start to clump up and eventually form tahini, or sesame seed paste. Keep an eye on it and stop as soon as it reaches a fine, dusty powder.
- Mix into the browned butter
Adding the ground sesame seeds to the hot browned butter gives the sesame seeds another 'toast' and increases that fragrant nutty flavour. Make sure you take the browned butter off the heat before adding the sesame seeds otherwise the butter and sesame seeds might burn.
- Unsalted butter: Both unsalted or salted butter will work in this case, however, the latter will produce a cookie that is less sweet, with a nuttier, more savoury flavour. The butter should be heated until browned, this is the process of toasting the milk solids in the butter for a delicious fragrance.
- Brown sugar: The brown sugar adds sweetness and a slight fudginess to the cookies.
- White sugar: The white sugar adds sweetness and lightness to the cookies, as well as giving the cookies a crisp exterior
- Plain flour: Also known as all-purpose flour, flour forms the structure of the cookie
- Ground black sesame seeds: The sesame seeds give the cookies their flavour! Make sure you follow the tips above to get the most from your sesame seeds
- Baking powder: Gives the cookies a little bit of height and rise, preventing them from becoming too dense
- Baking soda: Plays the same role as baking powder, but at a higher potency
- Egg: The egg acts as a binder that holds everything together, while also adding moisture and a little fudginess
- Yolk: Adding another yolk to the dough increases the fat content for a slightly fudgier cookie
- Chocolate: Another star of the show, the chocolate adds sweetness that contrasts the nutty cookie dough
- Flakey salt: The salt is the finishing touch on these cookies, cutting through their overall sweetness and rounding out the flavour.
Frequently asked questions
How long can these be stored?
These can be stored for up to 5 days at room temperature in an airtight container. If stored in the fridge they will last up to a week. If stored in the fridge, make sure you leave the cookies out at room temperature for 10-15 minutes before consuming them. Storing cookies in the fridge causes the butter and other fats to firm up; resulting in a harder, crunchier cookie. Alternatively, you can warm the cookie in the microwave for 10 seconds to return it to its original consistency.
Can I use different chocolate?
Yes! You don't have to use semi-sweet chocolate. White and milk chocolate will both work deliciously in this cookie. However, I would stay away from darker chocolate varieties as they are more bitter than sweet, and the black sesame in the cookies already adds bitterness.
Can I use white sesame seeds?
Yes! White sesame seeds will still produce a super delicious and slightly nutty cookie. Keep in mind that white sesame seeds aren't as strong in flavour and the cookies will be less fragrant, but still delicious nonetheless.
Do I have to grind my sesame seeds?
I would recommend grinding the sesame seeds for a deeper black sesame flavour. You don't have to grind the sesame seeds, but the texture of the overall cookie will be much softer.
Let's Get Baking
If you are a fan of black sesame you'll absolutely love these! Whether it be an addition to your holiday baking list or just another fun baking project you won't regret it.
If you make this recipe make sure to leave me a comment and rating down below, I would love to hear how it went.
Also don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your desserts!Print
Black Sesame Cookies
Cookies with a fudgy interior and crisp crust. Studded with chunks of chocolate these are a flavour combination to die for!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9 1x
- Category: Cookie
- Method: Easy
- Cuisine: Asian Fusion
- 110 g Unsalted butter (½ cup)
- 70 g Brown sugar (⅓ cup)
- 100 g White sugar (½ cup)
- 160 g Plain flour (1 ⅓ cup)
- 75g Ground black sesame seeds (½ cup)
- ½ tsp Baking powder
- ½ tsp Baking soda
- 1 Large egg
- 1 Egg yolk
- 200 g Semi-sweet chocolate (3.5oz)
- Flakey salt
- In a small saucepan heat the butter over medium heat until dark golden brown (there should be specks of brown milk solids at the bottom of the pan)
- Remove from the heat and add the ground black sesame seeds, stir to combine
- Cool for 5 minutes
- In another bowl whisk together the plain flour, baking powder, baking soda
- Add white and brown sugars into the cooled brown butter, along with the egg and egg yolk, mix until well combined
- Add the dry ingredients into the wet mixture and stir until just combined
- Fold in the chopped chocolate
- Divide the dough into 9 even balls, flatten slightly and place in the freezer to chill for 30 minutes (or fridge for an hour)
- Bake at 180C/ 355F for 15 minutes
- Remove and cool
Keywords: cookie, chocolate chip, chocolate chunk, sesame, seeds, baking