White Chocolate Black Sesame Cookies
Soft, chewy black sesame cookies with white chocolate chunks, topped with flaky sea salt. They're made with toasty, caramelized brown butter, which really enhances the nutty flavor of the black sesame!
Servings: 12 cookies
Calories: 266kcal
Equipment
- stainless steel or light-colored pan for browning the butter
- heatproof bowl to cool brown butter
- medium mixing bowl for dry ingredients
- large mixing bowl for cookie dough
- Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
- Wire rack
Ingredients
Dry Ingredients:
- 1 ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
Wet Ingredients:
- ½ cup unsalted butter
- ½ cup light or dark brown sugar packed
- ¼ cup granulated sugar
- ¼ cup crunchy black sesame butter can sub 1:1 black sesame paste
- 1 tbsp vanilla paste can sub 1:1 vanilla extract
- 1 egg room temperature
Mix-ins:
- 1 bar white chocolate roughly chopped, keep some aside for topping cookie dough
Toppings (optional):
- black sesame seeds
- flaky sea salt
Instructions
Brown the butter:
- In a light-colored pan over medium heat, add ½ cup unsalted butter. Continuously stir with a silicone spatula. After the butter melts, it will begin to foam. Then, the foaming will subside and brown specks will start to form at the bottom of the pan. Keep stirring. The color change will be fairly quick, so keep an eye on the butter. Remove the pan from heat once you smell a nutty aroma and the butter becomes golden brown. Transfer to a heat-safe bowl and let cool for about 5 minutes.You can also check out my more in-depth post about brown butter here.
For the black sesame cookie dough:
- Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper.
- In a medium bowl, stir together all of the dry ingredients: 1 ½ cup all-purpose flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp table salt.
- In a large bowl, stir the cooled, melted brown butter with ½ cup light or dark brown sugar and ¼ cup granulated sugar sugar until combined.
- Mix in ¼ cup crunchy black sesame butter, 1 tbsp vanilla paste, and 1 egg until smooth.
- Dump in all of the dry ingredients and roughly chopped white chocolate, keeping a few pieces aside for topping the cookies later. Fold together using silicone spatula until no dry spots remains.
Bake cookies:
- Use a medium cookie dough scoop to gather dough (about 2-3 tablespoons each). Place onto lined cookie sheet, about 3-4 inches apart. Top cookie dough balls with extra white chocolate chunks and sprinkle on a few black sesame seeds.
- Bake for 11-13 minutes, or until edges are set. Immediately sprinkle with flaky sea salt. Optional: For rounder, more aesthetic cookies, take a something circular and larger than your cookies (cookie cutter, mug, cup), and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder.
- Let cookies rest on baking sheet for about 5 minutes. Transfer to a wire rack to fully cool and enjoy! :)
Notes
- Storage: Keep cookies at room temp in airtight container for up to 5 days.
- Tip for measuring ingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.
Nutrition
Serving: 1 cookie | Calories: 266kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 178mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 259IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 1mg
