Black Sesame Cookies
For a dessert with a complex flavor, I make my black sesame cookies. These have an irresistible blend of earthy and rich caramel flavors. I combine freshly ground black sesame seeds, tahini, and brown sugar for a nutty treat that is ready in just 52 minutes, but leaves a lasting impression.
Servings: 16 cookies
Calories: 163kcal
Ingredients
- ½ cup black sesame seeds lightly toasted
- 1⅓ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter room temperature
- ¼ cup brown sugar firmly packed
- ½ cup sugar
- 1 tbsp tahini or black sesame paste
- 1 tsp vanilla extract
- 1 egg
Instructions
- Line 2 baking trays with baking paper and set aside.
- Transfer the sesame seeds to a spice grinder or food processor and grind to form a powder.
- Whisk together the all-purpose flour, baking soda and salt, set aside.
- In the bowl of a stand mixer combine the butter, both sugars and the sesame seed powder. Beat for 2 minutes on high until light and fluffy.
- Next, add the tahini, vanilla extract and egg, continue to beat until well incorporated.
- Remove the bowl from the stand mixer and gently fold through the flour mixture until just combined.
- Using an ice cream scoop, scoop the cookie dough and place on prepared baking trays.
- Chill the cookies for 30 minutes.
- Preheat the oven to 350 degrees F / 180 C.
- Remove the cookies from the fridge and gently press, with the base of a glass, to flatten the cookies.
- Bake the cookies for 10-12 minutes.
- Transfer to a cooling rack to cool completely.
Notes
- My #1 Secret Tip for this black sesame cookie recipe is to not overgrind the sesame seeds. I stop grinding as soon as they reach a powdery dry consistency. Grinding it past this point turns the seeds into a paste due to the natural oils releasing under heat from the grinder blade. This changes the moisture balance in the dough completely. I pulse my seeds in short bursts and stop to check the texture frequently.
- Chill the dough: I always chill the scooped dough for the full 30 minutes before baking. If I skip this, my cookies spread far too much, become too firm, and have a slightly oily sheen.
- Toast for a bolder flavor: Sometimes I toast the sesame seeds in a dry pan over medium heat for 2-3 minutes before grinding. I make sure to shake the pan consistently so the seeds do not burn. Allow to cool completely before grinding.
- Do not overwork the dough: I fold the flour into the butter mixture by hand, making sure not to overwork the batter and overdevelop the gluten.
- Use a tablespoon: If you do not have a cookie scoop, use a tablespoon to scoop out your dough and mold it into a ball, gently using your hands. I would recommend scooping out 1 1/2 tablespoons of dough.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 122mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g