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Black Sesame Cookie Recipe

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4.60 from 5 votes
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Yield 14 cookies
Category Dessert
Cuisine American

Description

Imagine a peanut butter cookie with deeper flavor, more nuttiness and a stunning black color to boot? These black sesame cookies have such a delicious and chewy texture and the flavor is unlike anything else out there!

Ingredients

  • 1 ¼ cups (160g) all-purpose flour flour
  • ¾ teaspoon (5g) baking soda
  • 10 tablespoons (140g) unsalted butter
  • 1 cup (200g) packed dark brown sugar
  • ½ cup (130g) black sesame tahini
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon Morton kosher salt or 1 ¼ teaspoons Diamond Crystal
  • 1 teaspoon pure vanilla extract
  • 4 ounces bar white chocolate or ruby chocolate, chopped
  • White sprinkles, optional

Instructions

  • Whisk together 1¼ cups (160g) flour and ¾ teaspoon baking soda; set aside.
  • Melt 8 tablespoons butter in a skillet over medium-high heat. Continue cooking melted butter, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 3–4 more minutes. Transfer browned butter to bowl of a stand mixer fitted with the whisk attachment, add remaining 2 tablespoons butter and stir until completely melted.
  • Add 1 cup (200g) brown sugar, 1 teaspoon vanilla and 1 teaspoon salt; beat until fully incorporated.
  • Add 1 large egg and 1 large egg yolk and beat vigorously until mixture is light pale in color, fluffy, 3 minutes.
  • Add ½ cup (130g) black tahini and mix until combined.
  • Add flour mixture and mix for 1 minute on medium speed.
  • Cover dough with plastic wrap and refrigerate 1 hour.
  • Divide dough into 14 portions, each about 3 tablespoons (or use #24 cookie scoop) and arrange on a baking sheet.
  • Heat oven to 350ºF (177ºC) ; line baking sheets with parchment paper.
  • Arrange 6 dough balls, 3-inches apart, on a prepared sheet. (Smaller baking sheets can be used, but will require multiple batches. Bake 3 cookies at a time on quarter sheet pans).
  • Transfer sheet to oven and bake until edges are set but centers still look puffy and raw, about 14 minutes, rotating pan halfway through baking. Transfer sheet to a wire rack and cool on sheet 3 minutes then transfer cooking to a wire rack to cool completely.
  • If using chocolate, melt chocolate in a microwave-safe bowl in microwave in 30-second increments on 50% power until melted, stirring after each heating.
  • Drizzle cookies with chocolate and top with sprinkles, if using. Allow chocolate to set.

Notes

Use black tahini: the drippy, oily texture is key to creating the right texture on these cookies. I buy mine from amazon and I prefer the XX brand.
Brown (most) for the butter: browning butter removes excess moisture which can make for a cagey cookie. It also adds a toasty nutty flavor that enhances the natural nuttiness of black sesame.
Use only brown sugar: I tested this with a combo of brown and white sugar and found that using only brown sugar was key to making these ultra-chewy. I like dark brown sugar, but light brown sugar will also work.
Storage: Store the cooled cookies in an airtight container or zipper-lock bag at room temperature for up to 3 days. Alternatively, you can freeze the baked cookies for up to 3 months. 
The dough can be made and stored in the refrigerator, covered tightly in plastic wrap, up to 3 days ahead of time.

Nutrition

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