Black Sesame, Chocolate Chip Cookies
Black Sesame, Chocolate Chip Cookies
There's something magical about walking into a kitchen filled with the aroma of cookies baking in the oven. The nutty fragrance of browned butter mingles with sweet vanilla and melting chocolate, creating an atmosphere of comfort that instantly transports you to your childhood. These cookies, with their crispy edges and soft, gooey centers, embody nostalgia with a bit of a twist. Pulling inspiration from Asian flavors, the black sesame provides a nutty, slightly smokey taste that you won’t be able to resist.
Ingredients
1 cup (226g) salted butter
2 1/2 cups (340g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
3/4 cup (200g) dark brown sugar
3/4 cup (100g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (340g) semisweet chocolate chips
2 tablespoons of black sesame paste (unsweetened)
Flaky sea salt for topping (optional)
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Black Sesame Paste Instructions
Pour 1 cup of black sesame seeds into blender or food processor
Blend seeds at 1 min intervals, scraping the contents periodically
The seeds will begin to release their oils and naturally turn into a paste. This process will take about 10 min. Don’t get discouraged and do not add oil, butter, water, etc. Trust the process, the seeds will turn into a paste.
Once finished, add to a jar and store in the fridge.
Instructions
Brown the butter: In a light-colored saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. The butter will begin to foam when it’s ready. Pour into a heat-safe bowl and let cool.
While butter is cooling, line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, combine cooled brown butter with both sugars. Beat until well combined, about 2 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually mix in dry ingredients until just combined. Add in black sesame seed paste, swirl in.
Fold in chocolate chips.
Prepare rounded tablespoons of dough (you can use an ice cream scoop for more precise measurements). Cool dough for 15-30 min in freezer.
Preheat oven to 350°F (175°C).
Place cool cookie dough onto prepared baking sheets, spacing cookies about 2 inches apart.
Bake until edges are lightly golden but centers still look slightly underbaked, about 10-12 minutes.
If desired, sprinkle hot cookies with flaky sea salt. Let cool on baking sheets for 10 minutes before transferring to wire racks.
Makes approximately 24 cookies.
Notes
The browned butter must cool before using, or your cookies will spread too much.
Freeze dough before baking for best results.
Store baked cookies in an airtight container for up to 5 days.
Store unused cookie dough in freezer for up to 2 months.