These Black Sesame White Chocolate Cookies include a deep, nutty richness of black sesame paste while pockets of creamy white chocolate provide the perfect sweet counterpoint for a cookie that will impress anyone who tries them.
Table of Contents
These cookies are great to use ground black sesame paste, though if you love baking with nuts and seeds these Pistachio and Chocolate Cookies are a fantastic recipe that has the same chewy and crispy texture. Whilst these Dutch Almond Lace Cookies are also a great use of nuts in baking with minimal effort.
Ingredients and substitutions for Black Sesame White Chocolate Cookies
- Black sesame paste: Made from ground black sesame seeds with a rich, nutty flavor similar to tahini, but darker and more intense. It can be found at Asian grocery stores, health food stores, or online. Tahini can work as a substitute but will give a lighter color and milder flavor.
- Chocolate: 27% cocoa butter white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe. As is the case with browned butter, you will need 160 grams / 5.6 ounces to create 130 grams / 4.6 ounces brown butter with the loss of moisture.
- Sugar: The combination of brown sugar and superfine or caster sugar helps to make the cookies chewy and keep our sweetness in balance alongside the other ingredients. Substituting completely with one sugar would give our cookies a different flavor and texture.
- Eggs: The room temperature egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
See recipe card for quantities.
How to make Black Sesame White Chocolate Cookies:
Step 1: Swirl: Melted chocolate with black sesame paste. Allow to set at room temperature.
Step 2: Whip it: Beat the butter and sugars until pale and fluffy.
Step 3: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 3: Flour it up: Add the dry ingredients to a bowl and stir and toss into the batter and beat on low until just combined.
Step 4: Dough: Add โ 's of the chocolate and 1 tablespoon sesame paste into the dough, stirring to incorporate. Shape the dough into equal balls and press in the remaining pieces of chocolate and half a teaspoon sesame paste.
Step 5: Bake and cool: Bake until golden before removing and cooling fully.
Step 6: Serve: Grab one and enjoy!
More cookies you'll love
Black Sesame White Chocolate Cookies
Ingredients
Chocolate Sesame Swirl
- 120 grams / 4.23 ounces white chocolate
- 15 grams / 1 tablespoon black sesame paste
Cookies
- 130 grams / 4.58 ounces butter room temperature
- 135 grams / โ cup brown sugar
- 60 grams / โ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 240 grams / 1 ยฝ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ยฝ teaspoon baking soda
- ยผ teaspoon sea salt
- 30 grams / 2 tablespoons black sesame paste
Instructions
Chocolate Sesame Swirl
- Melt the chocolate and line a baking tray with parchment paper.
- Spread the chocolate over the paper evenly to ยผ inch thickness and spoon the black sesame paste in portions before swirling with a toothpick or butter knife.
- Set aside to set at room temperature.
Cookies
- Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.
- In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
- Toss into butter mixture and combine on low until no dry portions remain in your bowl.
- Add โ 's of the chocolate chunks to the cookie dough and stir until fully incorporated.
- Scoop up portions of dough, pressing a few chocolate chunks and half a teaspoonful of the black sesame paste into the tops.
- Cover and place into your fridge for 1 hour.
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place onto a lined baking tray, ensuring there is 1 ยฝ inches between each cookie.
- Bake for 12 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve with a glass of milk.
- Dig in and enjoy!
Notes
- Black sesame paste: Made from ground black sesame seeds with a rich, nutty flavor similar to tahini, but darker and more intense. It can be found at Asian grocery stores, health food stores, or online. Tahini can work as a substitute but will give a lighter color and milder flavor.
- Melting the chocolate: If you prefer, you could always heat the oven to 120C/250F and melt before adding the sesame paste. This will take approximately 8 minutes to be fully melted.
- Add ins: Toasted nuts (pecans, almonds), dried cranberries, or even a hint of orange zest will compliment the black sesame beautifully.
- Make ahead: You can make the swirled chocolate ahead and once cooled, store in an airtight container for up to 1 week.
- Baking from frozen: The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If freezing, bake from frozen and add 1-2 minutes to the baking time.
- Best stored: Baked cookies store well in an airtight container for up to 5 days.
- Taste best 1 day after baking: These taste best 1 day after baking, where the flavors have had time to meld somewhat.
Nutrition
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