Orange Black Sesame Cookies

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Orange Black Sesame Cookies

These Orange Black Sesame Cookies are not only beautiful but also one of most unique cookies out there. Filled with orange zest and a swirl of black sesame paste, these cookies are the epitome of a not-too-sweet dessert. In this post, learn all the ins and outs on how to make the perfect cookies every time.

Prep Time20

Cook Time11

Cooling Time1

Total Time1 31

Course: Dessert

Cuisine: Asian

Diet: Vegetarian

Keyword: orange black sesame cookies

Servings: cookies

Calories: 221kcal

Author: Becca Du

Equipment

Ingredients

½ cup unsalted butter
1 cup + 2 tbsp all purpose flour
½ tsp baking soda
¼ tsp salt
¼ cup granulated sugar
1 tbsp orange zest
½ cup light brown sugar
1 egg
½ tsp vanilla extract
½ cup dark chocolate chips
1 ½ tbsp black sesame paste

US Customary - Metric

Instructions

First, brown ½ cup of unsalted butter. Heat the butter over medium high heat until it melts, then lower to medium low and cook until brown bits start to appear. Stir constantly for even browning. Pour into a mixing bowl and set aside.
Combine 1 cup + 2 tbsp of all purpose flour, ½ tsp of baking soda, and 1/4 tsp of salt in a separate bowl. Mix and set aside.
Pour ¼ cup of granulated sugar into a small bowl. Add 1 tbsp of orange zest and rub the sugar into the zest until the sugar turns light orange and is the texture of wet sand.
Pour the sugar into the bowl with the browned butter. Follow that with ½ cup of light brown sugar. Mix until combined.
Add the egg and ½ tsp of vanilla extract and mix until combined.
Combine the wet and dry ingredients (from step 2). Mix until just combined. Follow that with ½ cup of chocolate chips and mix until combined.
Scoop 1 ½ tbsp of black sesame paste onto the dough. I like to separate it into 3 scoops around the dough. See image for reference. Using a knife, swirl the black sesame paste into the cookie dough.
Cover and let the dough cool in the fridge for 1 hour.
Preheat the oven to 350 degrees F (177 degrees C). Prep 2 baking sheets by covering them with parchment paper.
Using a #20 cookie scoop (3 tbsp scoop), scoop the dough onto the prepped baking sheets.
Bake for 11-13 minutes until the edges are slightly brown. Let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

Video

Nutrition