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black sesame chocolate chip cookies
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4.37 from 49 votes

Black Sesame Chocolate Chip Cookies

A chocolate chip cookie recipe with black sesame cookie dough combined with dark chocolate chips.
Prep Time45 mins
Cook Time30 mins
Course: Dessert
Cuisine: American, Asian
Keyword: black sesame chocolate chip cookies, black sesame cookies
Servings: 16 cookies
Calories: 244kcal
Author: Becca Du



  • First toast the black sesame seeds for 20-25 seconds. Pour black sesame seeds into a spice grinder or food processor. (I recommend a spice grinder.) Pulse until it has fully broken down into powder. Pour into a bowl.
  • Add all purpose flour and baking soda to the bowl. Mix until combined and set aside.
  • Brown butter in a small sauce pan. Heat butter over medium high heat until the butter melts and then lower it to low. Cook the butter until golden brown and small brown solids start to appear. Remove from the heat and set aside.
  • Combine granulated sugar and light brown sugar in a large bowl. Add the brown butter. Whisk with a stand mixer or hand mixer until just combined.
  • Add the eggs and whisk until a smooth creamy mixture forms (picture 2 above). Add the salt and vanilla extract and mix until just combined.
  • Add the dry ingredients from step 2 to the bowl and mix with a spatula until just combined.
  • Lastly, add the chocolate chips and mix until just combined.
  • Let the cookies rest in the fridge for 20 minutes.
  • Preheat the oven to 350 degrees F. 
  • Prepare 2 baking sheets by lining them with parchment paper. Use a 2 tablespoon (medium sized) cookie scoop to scoop your cookie dough onto the prepared baking sheets. Make sure there are 2 inches of space between each cookie.
  • Bake for 10-12 minutes until the edges are light brown.
  • Rest for 10 minutes on the baking sheets and then another 10 minutes on a cooling rack before serving.


  • break down your black sesame seeds. A food processor works okay, but you can't really get that powder you want. The powder is what gives the cookies their grey color. Another option is to buy black sesame powder.
  • Be careful about over mixing your dough – After you add the flour, make sure to stir only until just combined. As you mix the flour into the wet ingredients, gluten will start to form with each subsequent mixing motion. Gluten formation will make your cookies tough.
  • Why it’s important to rest the dough – Resting the cookie dough is important because it helps to solidify the fat (ie. the butter). This is important because as the cookies bake, the fat will take longer to melt. The faster the fat melts, the more the cookie will spread.
  • Use an oven thermometer for even temps – This is perhaps my #1 tip for baking in general. Most ovens, even nice ones, don’t have accurate temperatures. The oven I’ve been using has a 25 degree discrepancy between what it says on the oven and the internal temperature. So an oven thermometer has been a life saviour for me.
  • Use a cookie scoop for even sized cookies – Not only does a cookie scoop make your cookies look uniform, they also help your cookies bake evenly. I used a medium sized (~2 tbsp) cookie scoop for this recipe.


Serving: 1cookie | Calories: 244kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 197mg | Potassium: 187mg | Fiber: 2g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg