These sesame chocolate cookies are absolutely divine. They're chewy, extra fudgy, super sweet, and just a little bit savory.
Dutched cocoa powder, sea salt, a touch of sesame oil, and a pinch of sesame seeds give these cookies a perfectly balanced flavor that will have you seriously wondering why you've never made a chocolate cookie without sesame.
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I've been on a serious sesame kick lately (including but definitely not limited to these sesame sourdough crackers and my beloved pistachio almond cookies). Sesame + chocolate might just be my favorite flavor combo thus far. The sesame brings out the cocoa, the cocoa brings out the sesame, and the cookie itself just melts in your mouth. A hefty pinch of sesame seeds gives these soft cookies just enough crunch and so much extra flavor.
These cookies take less than fifteen minutes to throw together and don't require any time in the fridge to rest.
Ingredients
- butter
- granulated sugar
- brown sugar
- egg
- vanilla extract
- sesame oil
- all-purpose flour
- dutched cocoa powder
- baking soda
- sea salt
- chocolate chips
- sesame seeds
Instructions
- Preheat the oven to 350º F. Line two baking sheets with nonstick baking mats or parchment paper. Set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, cream together the softened butter, sugar, and brown sugar for 3-5 minutes on medium speed; until fluffy and peaks begin to form.
3. Add the egg, and continue mixing on medium for 30 seconds - 1 minute, until combined. Add the vanilla extract and sesame oil, mix for an additional 30 seconds.
Tip: Make sure to cream together the butter and sugar until everything is super fluffy and one uniform, light color. This will take a few minutes! Because we're using dutched cocoa powder, these cookies run the risk of ending up pretty flat and dense without proper creaming.
4. In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Gently fold the flour mixture into the creamed butter until just combined. Fold in the chocolate chips.
5. Use a medium size cookie scoop to divide the dough into 12 cookies. Sprinkle the tops of the cookie dough with sesame seeds, if desired. Bake for 10-12 minutes; until the tops of the cookies look dry. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Substitutions
- Dutched Cocoa Powder - you can absolutely substitute regular, unsweetened cocoa powder for dutched cocoa powder in this recipe, but your cookies will be lighter, fluffier, and less fudgy.
- Chocolate Chips - swap out the chocolate chips for white chocolate or even toasted nuts!
Storage
Store - these cookies can be stored, covered, at room temp for up to five days.
Freeze - make this cookie dough ahead of time and freeze it, tightly wrapped, for up to two months! Make sure to label and date the cookie dough so you don't forget about it.
Related
Looking for more delicious dessert recipes? Try these:
Recipe
Chocolate Sesame Cookies
Print RecipeIngredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon sesame oil
- 1 cup all-purpose flour
- ⅓ cup dutched cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips
- 2 tablespoon sesame seeds optional
Instructions
- Preheat the oven to 350º F. Line two baking sheets with nonstick baking mats or parchment paper. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, cream together the softened butter, sugar, and brown sugar for 3-5 minutes on medium speed; until fluffy and peaks begin to form.Add the egg, and continue mixing on medium for 30 seconds - 1 minute, until combined. Add the vanilla extract and sesame oil, mix for an additional 30 seconds.
- In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Gently fold the flour mixture into the creamed butter until just combined. Fold in the chocolate chips.
- Use a medium size cookie scoop to divide the dough into 12 cookies. Sprinkle the tops of the cookie dough with sesame seeds, if desired. Bake for 10-12 minutes; until the tops of the cookies look dry. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- You can absolutely substitute regular, unsweetened cocoa powder for dutched cocoa powder in this recipe, but your cookies will be lighter, fluffier, and less fudgy.
- Swap out the chocolate chips for white chocolate or even toasted nuts!
- This dough can be made up to a day in advance and stored in the refrigerator, or frozen for up to two months.
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.
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