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Black Sesame Cookies

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These Black Sesame Cookies are chewy, nutty, and beautifully dark with a unique, earthy sweetness from ground black sesame seeds. The sesame flavor shines through thanks to a touch of toasted sesame oil, while optional chocolate chunks add melty richness. Each cookie is rolled in sugar before baking, giving them a delicate crunch and a striking, speckled finish.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: Asian-inspired
  • Diet: Vegetarian

Ingredients

  • 60 g (½ cup) black sesame seeds, or black sesame paste (same weight if substituting)
  • 85 g (6 tbsp) unsalted butter, room temperature
  • 1 tbsp toasted sesame oil
  • 150 g (¾ cup) granulated sugar, plus extra for rolling
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 150 g (1¼ cups) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 90 g (½ cup) dark chocolate chunks (optional)
  • Additional black sesame seeds for topping
  • Extra chocolate chunks for garnish (optional)

Instructions

  1. Grind Sesame Seeds: Combine black sesame seeds and sugar in a food processor. Blend until finely ground and the mixture turns grey. Avoid overprocessing to prevent oil release.
  2. Cream Butter and Sugar: In a stand mixer, cream the butter with the sesame-sugar mixture until smooth. Add sesame oil and mix well.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, scraping the sides as needed.
  4. Mix Dry Ingredients: Add flour, baking soda, and salt. Mix on low speed until just combined—do not overmix.
  5. Add Chocolate (Optional): Fold in dark chocolate chunks if desired.
  6. Shape and Roll: Scoop 1½ tbsp portions of dough, roll into balls, and coat in sugar. Place on a parchment-lined baking sheet, then sprinkle sesame seeds and top with extra chocolate chunks if using.
  7. Bake: Bake at 350°F (177°C) for 8–9 minutes, until edges are set but centers are soft. For perfect rounds, use a circular cutter to shape right after baking.
  8. Cool: Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • If using black sesame paste, measure by weight; the dough may be slightly softer but still delicious.
  • For a stronger sesame flavor, don’t skip the toasted sesame oil.
  • Chill the dough for 15–20 minutes if it feels too sticky to handle.
  • Make-ahead: Refrigerate dough for up to 2 days or freeze shaped dough balls for future baking.

Nutrition

Find it online: https://savorymomskitchen.com/black-sesame-cookies/