Black Sesame White Chocolate Cookies

Sesame seeds are probably not the first thing you’d think to put in your cookies but I’m here to tell you why you’re wrong and why it’s a great idea. These black sesame white chocolate cookies first, are beautiful. I love the black and white. Second, they are sweet, and salty and savory but not, and both chewy and crunchy. It’s a whole mouthful of flavors at once. Third, they are truly a unique cookie, so if you bring them to a gathering or party they will for sure stand out.

When I was developing this recipe I knew that white chocolate can be overpoweringly sweet. So I wanted to the cookies to have a bit more salt which both balances and enhances the best parts of the sweetness without making them overly sweet. The black sesame seeds will add crunch and a nutty flavor.

The cookies themselves are thin, spread a lot but they stay chewy due to both the brown sugar and the length of bake time. We take them out of the oven when they are still fairly soft, but allow them to continue cooking on the hot pan outside the oven for an additional few minutes. When they are ready they are both chewy and crunchy. It’s the best texture.

One of the best things about these black sesame white chocolate cookies though is it’s quick, and there is no chilling or waiting required. You can have cookies about 30 minutes after starting! Let’s get baking!

Black Sesame White Chocolate Cookies Key Ingredients

• Black Sesame Seeds – Black sesame seeds have a slightly different flavor profile than white ones. They can be a little more bitter, but still have the nutty flavor and crunch.
• White Chocolate – We use chopped white chocolate in lieu of chocolate chips for big chunks and tiny flecks so lots of white chocolate flavor.
• Browned Butter – Browning half the butter gives us more of that toasty nutty flavor which pairs so well with the sesame.

Here are some other more unique cookies to try if you love these black sesame white chocolate cookies:

• Peanut Butter & Jelly Cookies
• Cinnamon Peanut Butter Cookies
• Almond Butter Oatmeal Cookies

Black Sesame White Chocolate Cookies

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Prep: 20 minutes minutes

Bake: 12 minutes minutes

Servings: 14 Cookies

Ingredients

• 113 g Unsalted butter ½ cup, softened
• 100 g Granulated sugar ½ cup
• 65 g Dark brown sugar ⅓ cup
• 1 large Egg room temperature
• 1 tsp Vanilla
• 113 g White Chocolate bar 4oz, chopped
• 160 g AP Flour 1⅓ cup
• ¾ tsp Sea salt
• ¼ tsp Baking soda
• ¼ cup Black sesame seeds
• Flaky sea salt for finishing

Instructions

• Preheat your oven to 350°F and line a baking sheet with parchment.
• In a small-medium bowl, mix together flour, salt and baking soda. Set aside.
• Cut your butter in half and put half in a small sauce pan over medium heat.
• Brown your butter. If you have never browned butter before, stir the butter as it melts. First the butter will foam and then dissipate into bubbles. The milk solids at the bottom will brown and the butter will turn a golden color. The butter will go from browned to burnt very quickly so do not walk away during the process. As soon as the butter is aromatic and golden brown, pour into a medium large bowl.
• Add the other half of your butter to your browned butter and stir until it is melted into it.
• Add in your granulated and brown sugar and stir to combine.
• Add in the vanilla and egg and stir until the egg has become homogenous with the butter sugar mix.
• Add your dry ingredients to your wet and stir until just combined.
• Add your chopped white chocolate and mix into the cookie dough.
• Pour your black sesame seeds into a small bowl.
• Scoop your cookie, roll into a ball and drop into the sesame seeds, rolling around until the cookie is covered.
• Place your cookie dough onto the baking sheet. Repeat until you have about 5 cookies on your sheet. Allow a fair amount of space as the cookies will spread a bit.
• Bake on the center rack of your oven for 12 minutes. As soon as cookies come out of the oven, sprinkle with flaky salt. Allow to rest on the baking sheet for another 4-5 minutes. When cookies come out they will be very soft but just becoming lightly golden. Cookies will firm up while they rest. Transfer to a cooling rack after they have sat on the baking sheet.
• Store in an airtight container for up to a week. Enjoy!

Notes

• Baking time: 12 minute bake time is based on a cookie scoop that is about 2 tbsp. Smaller cookies will bake for about 10 minutes, and a 4 tbsp scoop baked for about 14-15 minutes.
• The bottom of the cookies does not have to be rolled in sesame seeds, however as the cookies spread if only the top was covered you may get a portion of the cookie with no sesame seeds.