These black sesame cookies have a chewy texture and a nutty, sweet taste. The sesame seeds are ground in a food processor along with the sugar to create a striking grey powder that’s added to the dough. The earthy, slightly bitter flavor is more prominent than in white sesame seeds and pairs nicely with the rich buttery flavor and sugar-coated exterior of the cookies. Coarsely chopped chocolate chunks make for an optional melty treat.

I had a bag of black sesame seeds in my pantry that I picked up on a whim a few weeks ago from the grocery store. I was purchasing bulk items, including white sesame seeds, and the black variety jumped out at me as a striking option. I decided to incorporate them into a buttery vanilla cookie dough, and as you can see, the black sesame utterly transforms the cookies.

The ground-up black sesame seeds provide dramatic color, a satisfying crunch, and an earthy, nutty sesame flavor that is unique and delicious. Just a bit of sesame oil helps boost the sesame taste, and optional chocolate chunks provide sweetness and a rich, melty smoothness that contrasts with the cookie’s chewy-crunchy texture.

Ingredients

• 60 grams (½ cup) black sesame seeds, or black sesame paste (if using paste, use the same weight)

• 85 grams (6 tablespoons) unsalted butter, room temperature

• 1 tablespoon toasted sesame oil

• 150 grams (¾ cup) granulated sugar, plus additional for rolling

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 150 grams (1¼ cups) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 90 grams (½ cup, 3 oz) dark chocolate chunks (optional)

• Additional black sesame seeds for decoration

• Additional chocolate chunks for topping (optional)

Instructions

1. Grind Sesame Seeds: Place the black sesame seeds and sugar in a food processor (or use a blender or spice grinder). Process until the sesame seeds are finely ground, and the sugar mixture has turned a deep grey color. Be careful not to overprocess, as the seeds will start releasing their oils.

2. Cream Butter and Sugar Mixture: In a stand mixer fitted with the paddle attachment, cream the unsalted butter and sesame-sugar mixture together on medium speed until well-blended. Add the toasted sesame oil and mix until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

3. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and mix until fully incorporated. Scrape down the sides of the bowl again to ensure everything is evenly combined.

4. Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt. Mix on low speed until the flour is just incorporated. Over-mixing can create a tougher cookie, so it’s best to mix just until the dough comes together.

5. Add Optional Chocolate: If you’re using dark chocolate chunks, fold them in with a spatula until evenly distributed throughout the dough.

6. Portion Dough: Using a cookie scoop (about 1½ tablespoons in size), portion the dough into balls. Roll each ball in granulated sugar and place them on a parchment-lined baking sheet. Sprinkle a pinch of black sesame seeds on top of each ball of dough, and top with a chunk of chocolate if using.

7. Bake the Cookies: Bake the cookies at 350°F (177°C) for 8-9 minutes. The edges should be set, but the centers will still be soft. To make perfectly round cookies, immediately after removing them from the oven, place a circular cookie cutter or an upside-down drinking glass over each cookie and gently move it in a circular motion to shape the edges.

8. Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Make in Advance

Yes, you can make the dough ahead of time. You can store it in the refrigerator for 1-2 days before baking. Just don’t roll the dough in sugar until right before baking. Alternatively, portion the dough into balls and freeze them for 1-2 hours on a parchment-lined baking sheet. Once frozen, transfer the dough balls to an airtight container or plastic freezer bag. When ready to bake, bring the dough to room temperature before rolling in sugar and baking.

Storage

Store the baked cookies at room temperature in an airtight container for up to a week. These cookies freeze well too. Just make sure to seal them in an airtight container or plastic freezer bag.

Substitutions

If you don’t have sesame oil on hand, you can simply omit it and increase the amount of unsalted butter to 113 grams (4 oz; 8 tablespoons). The cookies will still be delicious, just with a slightly less pronounced sesame flavor. You can also substitute white chocolate chunks for the dark chocolate for a sweeter, creamier pairing.

Additional Notes

• Sesame Seeds vs Sesame Paste: If you’re using black sesame paste, measure it by weight (use the same amount as the sesame seeds). This may change the texture slightly but will still give the cookies their signature flavor.

• Dough Texture: The dough should be soft and slightly sticky, but not overly wet. If you find that the dough is too sticky to handle, chill it for 15-20 minutes to make it easier to scoop and roll.

These black sesame cookies are a unique and flavorful treat that combines the nuttiness of sesame with the richness of butter and optional chocolate. They’re simple to make and perfect for impressing guests or satisfying your own cookie cravings!