These black sesame cookies are chewy with a rich, nutty flavor. Black sesame seeds are pulsed with sugar in a food processor to create a striking grey powder that is folded into the dough. The seeds’ earthy, slightly bitter character stands out more than white sesame, and pairs beautifully with buttery dough and a sugar-coated exterior.
Tip: Many bakers prefer the cookies without chocolate chunks so the black sesame flavor can shine. If you like a purer sesame taste, omit the chocolate.
I bought a bag of black sesame seeds on impulse and immediately wanted to highlight their dramatic color and flavor. Ground into a fine powder, they transform a classic vanilla-butter cookie into something visually striking with a deep, nutty taste and a pleasant crunch.
A small amount of toasted sesame oil amplifies the sesame profile. If you choose to add dark chocolate chunks, they melt into glossy pools that contrast with the cookie’s chewy center and sugar-dusted exterior.
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Ingredients
- Black sesame seeds – The defining ingredient. Find them at Asian markets, international grocery stores, or in bulk spice sections.
- Granulated sugar – For sweetness and to grind with the sesame seeds; you’ll also use extra sugar for rolling.
- Toasted sesame oil – A small amount enhances sesame aroma and depth.
- Unsalted butter – Room temperature unsalted butter gives control over salt and keeps the texture tender.
- Egg – One large egg adds richness and helps bind the dough.
- Vanilla extract – For flavor balance.
- All-purpose flour – Builds structure. Substitute a cup-for-cup gluten-free flour if needed.
- Baking soda – Helps the cookies spread and gives a light lift.
- Kosher salt – Enhances flavor; standard kosher salt is fine.
- Dark chocolate (optional) – Coarsely chopped chunks create melty pockets and pair well with sesame.
- Additional granulated sugar – For rolling the dough balls.
- Extra black sesame seeds and chocolate chunks – Optional decoration to press on before baking.
Instructions
Place black sesame seeds and granulated sugar in a food processor. Pulse until finely ground and the mixture turns a deep grey. Be careful not to over-process, which can warm the seeds and release oil.
In a stand mixer fitted with the paddle attachment, cream the butter with the ground sesame-sugar mixture on medium speed until light and fluffy. Add the toasted sesame oil and beat until incorporated.
Add the egg and vanilla extract and mix until fully combined, scraping down the bowl as needed.
Mix in the flour, baking soda, and salt at low speed until the dry ingredients are just incorporated. Over-mixing will make the cookies tough. If using chocolate chunks, fold them in gently with a spatula.
Use a 1.5 tablespoon (size 40) scoop to portion dough into balls. Roll each ball in granulated sugar so they have a light, sparkling exterior.
Place cookies, eight at a time, on a parchment-lined baking sheet. Sprinkle a pinch of black sesame seeds on each, and press an optional chocolate chunk on top.
Bake at 350°F (177°C) on the center rack for 8–9 minutes. The centers will look slightly underbaked; the cookies will settle and firm up as they cool on the sheet.
Cultural context and inspiration
Black sesame seeds have a long history in Asian cuisine, where they appear in both savory and sweet preparations—everything from pastes and pastries to ice creams and puddings. This recipe is a modern, personal interpretation rather than a traditional dish, designed to showcase the seeds’ distinctive flavor in a familiar cookie format.
If you enjoy exploring sesame in desserts, many classic and contemporary recipes use black sesame in exciting ways, from soups and puddings to mochi and cakes.
Equipment
Cookie scoop – A medium cookie scoop (about 1½ tablespoons, size 40) helps portion uniform cookies that bake evenly.
Round cookie cutter – An optional tool or the rim of an upside-down glass can be used to nudge warm cookies back into a perfect circle right after they come out of the oven.
Storage
Store cooled cookies in an airtight container at room temperature for up to a week. They are best fresh and within the first couple of days. For longer storage, freeze in a sealed container or freezer bag; thaw at room temperature before serving.
Substitutions
- If you don’t have toasted sesame oil, omit it and increase the butter by 113 grams (4 oz). The cookies will still be delicious with slightly less sesame intensity.
- Swap dark chocolate for white chocolate chunks for a sweeter contrast and a striking visual against the dark dough.
Frequently asked questions
Black sesame seeds typically retain their hulls and have a darker color and slightly more bitter, earthy flavor compared with white sesame seeds. They can also offer a bit more crunch and a bolder visual impact.
Yes. Make the dough and refrigerate for 1–2 days; wait to roll in sugar until right before baking. To freeze, portion dough into balls, flash-freeze on a baking sheet for 1–2 hours, then transfer to an airtight container. Bring chilled or frozen dough to room temperature before baking for best results.
More cookie recipes
- Matcha White Chocolate Cookies
- Mango Cookies
- Chocolate Peanut Butter Cup Cookies
- Lemon White Chocolate Cookies
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📖 Recipe
Black Sesame Cookies
INGREDIENTS
- 60 grams black sesame seeds
- 85 grams unsalted butter, room temperature
- 15 mL sesame oil, toasted
- 150 grams granulated sugar
- 1 large egg, room temperature
- 5 mL vanilla extract
- 150 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 90 grams chocolate chunks, optional
- granulated sugar, for rolling
- optional: black sesame seeds and chocolate chunks for decoration
INSTRUCTIONS
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Preheat oven to 350°F (177°C) and position a rack in the center.
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In a food processor, combine black sesame seeds and granulated sugar. Process until finely ground and deeply grey; avoid over-processing.
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Cream the butter with the sesame-sugar mixture in a stand mixer until light and fluffy.
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Add toasted sesame oil, scraping the bowl as needed.
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Mix in the egg and vanilla until combined.
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Add flour, baking soda, and salt. Mix on low until just combined; do not overwork the dough.
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Fold in chocolate chunks if using.
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Portion dough with a 1.5 tablespoon scoop, roll in granulated sugar, and place on a parchment-lined sheet. Top with a pinch of sesame seeds and an optional chocolate chunk.
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Bake one sheet at a time for 8–9 minutes, until edges are set but centers remain slightly soft. Cool on the baking sheet to finish setting.
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For round cookies, press a round cutter or the rim of an upside-down glass around each warm cookie and gently swivel to shape.
EQUIPMENT
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medium cookie scoop
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parchment paper
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13 x 18 baking sheet