Chocolate Black Sesame Cookies
These Chocolate Black Sesame Cookies are an irresistible fusion of flavors that will elevate your cookie game to new heights. The rich chocolate combines harmoniously with the nutty essence of black sesame, creating a treat that’s both unique and delicious. Perfect for sharing with friends or indulging in a quiet moment with a cup of tea or coffee, these cookies will soon become a favorite in your baking repertoire. Let’s explore the wonderful reasons to make these delightful cookies and how you can whip them up in no time!
Top Reasons to Make Chocolate Black Sesame Cookies
- Unique Flavor Combination: The blend of chocolate and black sesame offers a delightful twist that will intrigue your taste buds.
- Perfect Texture: These cookies have a chewy center with a slightly crisp edge, making them incredibly satisfying with each bite.
- Easy to Make: With straightforward steps and accessible ingredients, these cookies are perfect for bakers of all levels.
- Visually Stunning: The contrast of the dark chocolate and the speckles of black sesame seeds creates an appealing look that’s sure to impress.
- Customizable: You can easily adapt these cookies for different occasions or dietary preferences.
What We’re Using
- 1 2/3 cup all-purpose flour – The base of our cookie, providing structure and chewiness.
- 1/3 cup dark or Dutch-processed cocoa powder, sifted – For a rich chocolate flavor.
- 1/4 cup black sesame powder or finely ground black sesame seeds – Adds a unique nutty flavor and a beautiful color.
- 3/4 teaspoon baking powder – Helps our cookies rise for that perfect texture.
- 1/4 teaspoon baking soda – Complements the baking powder to give the cookies the right lift.
- 1/2 teaspoon salt – Enhances the sweetness and balances the flavors.
- 1/2 cup (1 stick) unsalted butter, room temperature – For richness and moisture.
- 1 cup packed light brown sugar – Adds depth of flavor and chewiness.
- 1/2 cup granulated sugar – For sweetness and a nice crisp edge.
- 2 large eggs – Binds everything together and adds moisture.
- 1/2 teaspoon vanilla extract – A classic flavor enhancer.
- 1/2 teaspoon soy sauce – Complements the chocolate and sesame flavors with umami.
- 1 cup dark or semisweet chocolate chips – For melty chocolate goodness in every bite.
- Black sesame seeds, for topping – For a decorative touch and added texture.
What’s in the Gear List
- Baking Sheet – Essential for baking the cookies evenly.
- Parchment Paper – Helps prevent sticking and makes cleanup a breeze.
- Mixing Bowls – For combining ingredients comfortably.
- Measuring Cups and Spoons – Accurate measurements ensure the best results.
- Whisk and Rubber Spatula – For mixing and folding ingredients smoothly.
- Cookie Scoop – Helps to portion out the dough evenly and quickly.
Chocolate Black Sesame Cookies in Steps
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures an even bake for your cookies.
Step 2: Prepare Your Baking Sheet
Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, black sesame powder, baking powder, baking soda, and salt. Set aside.
Step 4: Cream Butter and Sugars
In a large mixing bowl, beat the room-temperature butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 5: Add Eggs and Flavorings
Add the eggs, vanilla extract, and soy sauce to the butter-sugar mixture. Beat until well combined.
Step 6: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 7: Fold in Chocolate Chips
Gently fold in the dark or semisweet chocolate chips until they are evenly distributed throughout the dough.
Step 8: Scoop and Shape Dough
Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie for spreading. Sprinkle black sesame seeds on top of each cookie for a beautiful finish.
Step 9: Bake
Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies with a glass of milk or your favorite beverage!
Holiday-Friendly Variations
- Nutty Chocolate Black Sesame Cookies: Add chopped nuts such as walnuts or pecans for an extra crunch.
- Mint Chocolate Black Sesame Cookies: Incorporate a few drops of peppermint extract for a festive twist.
- Spiced Chocolate Black Sesame Cookies: Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
- Chocolate Black Sesame Sandwich Cookies: Fill two cookies with a layer of your favorite frosting or ganache.
Chef’s Notes
For the best results, use high-quality chocolate chips. They melt better and enhance the overall flavor of the cookies. If you can’t find black sesame powder, finely ground black sesame seeds will work just as well. To achieve a more intense flavor, you can toast the sesame seeds lightly before grinding them.
- Experiment with different types of chocolate chips; white chocolate adds a nice contrast.
- Ensure your butter is at room temperature for easy creaming.
- For an extra touch, drizzle melted chocolate over cooled cookies before serving.
Meal Prep & Storage Notes
These Chocolate Black Sesame Cookies are perfect for meal prep! You can make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. When you’re ready to bake, simply bake them straight from the freezer, adding a minute or two to the baking time.
- Store baked cookies in an airtight container at room temperature for up to a week.
- For longer storage, consider freezing the baked cookies. Just place them in a freezer-safe container with parchment paper between layers.
Popular Questions
Can I use regular sesame seeds instead of black sesame seeds?
Yes, regular sesame seeds can be used, but they will alter the flavor and color of the cookies. Black sesame seeds provide a unique taste and a striking appearance.
What can I substitute for the eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for 5 minutes to thicken, then use it in place of one egg.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for the best texture.
How can I make these cookies more chewy?
For chewier cookies, try reducing the baking time slightly and using more brown sugar than granulated sugar. This will retain more moisture in the cookies.
Final Bite
These Chocolate Black Sesame Cookies are a delightful twist on traditional chocolate cookies, bringing a nutty richness that will have everyone coming back for more. With their unique combination of flavors and textures, they’re sure to impress at any gathering or simply as a treat for yourself. Happy baking, and enjoy every delicious bite of these amazing cookies!
Chocolate Black Sesame Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, black sesame powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, light brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, vanilla extract, and soy sauce to the butter-sugar mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips until evenly distributed.
- Drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie, and sprinkle with black sesame seeds.
- Bake for about 10-12 minutes, until edges are set but centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use high-quality chocolate chips for better melting.
- Ensure butter is at room temperature for easy creaming.
- Drizzle melted chocolate over cooled cookies for an extra touch.
