Black Sesame White Chocolate Cookies
These Black Sesame White Chocolate Cookies have nutty undertones complimented by the white chocolate. These are best the day after baking where the flavors have had time to balance out
Servings 17 cookies
Calories 195kcal
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 / ⅔ cup brown sugar
- 60 grams / ⅓ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 240 grams / 1 ½ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ 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 ¼ 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 ⅔'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 ½ 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
Calories: 195kcal