Friday, March 10, 2017

Black Sesame Chocolate Chip Cookies

Going back to my pastry roots with these Black Sesame Chocolate Chip Cookies. Years ago, I worked in several bakeries and restaurants. I made everything from nightly dessert specials to wedding cakes and production baking. I love the science of what you can do in an oven but it took a side burner when my career moved in a different direction. Although I cook at home a lot, I definitely have more of a savory palate. When I do make desserts, they are typically less sweet or paired with earthy notes from fresh herbs. But let me tell you, once in a while, you just really need to have a good chocolate fix. This chocolate chip cookie recipe is one that I've used for years. It is tried and tested. Not too sugary, just enough crunch, and a slightly chewy center. The added sesame enhances the cocoa flavors and gives it that last little element that keeps you coming back for more. 

While visiting a local Chinese Supermarket, I grabbed myself a bag of black sesame powder. Sesame is one of my top favorite flavors and I use it almost daily. This sesame powder seemed incredibly easy to cook with. I couldn't wait to get home and try it! 

I rolled the cookie dough in a 1:1 ratio of black sesame powder and regular whole sesame seeds. I knew it would give it a nice look as it baked off and add a little bit more sesame flavor. (Can you tell I love sesame???) 

Black Sesame Chocolate Chip Cookies

makes 2 dozen

  • 1 C room temp. unsalted butter (2 sticks)
  • 1 C granulated sugar
  • 1/3 C packed brown sugar
  • 2 Tb sesame powder
  • 2 eggs
  • 1 t vanilla
  • 2 1/2 C AP flour
  • 1 t baking powder
  • 1 t baking soda
  • 3/4 t salt
  • 1 1/2 C chocolate chips
  • 2 Tb black sesame powder
  • 2 Tb sesame seeds


Preheat oven - preheat oven to 350°

Cream Butter & Sugar - In your mixer, cream together your butter and sugar for a few minutes on a medium speed. The mixture will become light in color and fluffy. Add your eggs one at a time. When eggs are mixed in, add your vanilla.

Mix your dry ingredients - In a separate bowl, combine your flour, sesame powder, baking soda, baking powder, and salt. Mix and slowly add to your bowl of wet ingredients. Mix until incorporated, then hand stir in the chocolate chips.

Roll dough - roll your dough into 1 1/2" balls. In a bowl, combine the ingredients for the topping. Place a few of your dough balls in the bowl of topping and roll around until well coated. I leave one or two uncoated so I can see how fast they are baking as it is hard to tell once the topping is on.

Bake - Place on a baking sheet about 2" apart. Bake at 
350° for 13-15 minutes, depending on your oven. Mine took about 15. That left me with a brown bottom and a chewy center.

Cool - Cool on a wire rack.

optional:  dip in melted chocolate for a nice finished look. I melt 1 C of chocolate chips with 2 Tb of butter in a double boiler. 

Making your own sesame powder: I know black sesame powder may not be available to everyone, depending on your location. This can be made easily, using regular sesame seeds. Find out how, here. 

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