Sesame Chocolate Chip Cookies Recipe
Sesame Chocolate Chip Cookies are a delicious blend of the nut-like flavor of sesame, with sweet and decadent chocolate morsels -- all wrapped up in a soft cookie with crisp edges. *Makes about 3 dozen cookies / serving size: 2 cookies
Servings: 18 cookies
Calories: 365kcal
Ingredients
- ½ cup plus 1 tablespoon white sesame seeds
- 1 cup unsalted butter, softened
- 3 tablespoons toasted sesame oil* (see recipe notes below)
- ⅔ cup granulated sugar
- ⅔ cup golden brown sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 2 large eggs
- 2 cups all-purpose flour (or Cup4Cup Gluten-Free All-Purpose Flour)
- ½ teaspoon baking soda
- 2 cups semisweet chocolate chips
Instructions
- Set oven and prepare pans. Preheat the oven to 325°F, and line 2 baking sheets with parchment paper.
- Toast and grind sesame seeds. Add the sesame seeds to a large skillet and place it over low-medium heat. They will begin to turn golden within a couple of minutes. Move the pan around often, and once they are all golden, look a bit oily, and are aromatic, immediately remove them from the heat. (Be careful as they can go from golden to black quickly!) Remove 1 tablespoon of the toasted sesame seeds and set them aside. Let the rest cook for a few minutes and then pour them into a spice grinder and blend until you have a fine to coarse powder. (You can also use a mortar and pestle.)
- Make the batter. Add the butter, sesame oil, both sugars, vanilla, salt and toasted sesame seed powder to a large mixing bowl. Use a large spoon to blend everything together. Then add the eggs and mix until it's smooth.In another large bowl, combine the flour with the baking soda and then fold it into the wet mixture. Then, fold in the chocolate chips.
- Shape. Use an approximately 1¾-inch cookie scoop to shape the batter into balls, placing them on the parchment-lined baking sheets as you go. There should have at least 2-inches between them. Sprinkle them lightly with the remaining 1 tablespoon of the toasted sesame seeds.
- Bake. Bake in the preheated 325°F oven until they are slightly golden along the edges and no longer look doughy, about 15 to 17 minutes.
- Cool. Leave them on the baking sheets for about 20 minutes to cool to room temperature.
Notes
*Even if the bottle doesn't say toasted sesame oil, it very often is in fact toasted. Check the ingredients to see if it's made with toasted sesame seeds (which should be the only ingredient). Kikkoman an example of this.
Calorie count is only an estimate.
Nutrition
Calories: 365kcal