Make Way for Soft and Chewy Black Sesame Cookies

Hey everyone! I’m so excited to share my recipe for Soft and Chewy Black Sesame Cookies! I went through over 20 batches of these cookies to get them to my idea of a perfect Soft and Chewy Black Sesame Cookie, and I hope you love them as much as I do.

I also gotta add – through all these batches, my fiancé George and I did not agree on which one was the perfect cookie! He chose a less chewy cookie and for me, I just couldn’t agree with that. If you prefer a less chewy cookie, feel free to bake it a little longer until it reaches your liking!

!

Before we get to the Soft and Chewy Black Sesame Cookies, I've got to tell you about my absolute favorite cookie spot in Orange County – Dough & Arrow in Costa Mesa. This is my favorite cookie spot, and I've even been lucky enough to work with them a few times. !

My favorite project we did together was create a custom Pineapple Cake Cookie for Lunar New Year, inspired by those yummy Taiwanese Pineapple Cakes. They were a hit!

Now, the cookie I'm about to share with you isn't the Pineapple Cake Cookie, but it's inspired by what I love most about Dough & Arrow's cookies – that amazing texture. You know, the kind with crispy edges and a chewy middle that just melts in your mouth. While Dough & Arrow's cookie dough base recipe is top-secret (and nope, I don't have the inside scoop either), I've been playing around with my own cookie recipes to get that perfect texture.

!

And guess what? I think I've nailed it with this Black Sesame Cookie recipe. It's got that irresistible combo of crispy edges and a chewy center, with the added twist of black sesame flavor, which I absolutely adore. So, without further ado, let's dive into the recipe!

---

 

Just a heads up, this page contains affiliate links. If you make a purchase through these links, I receive a small commission at no additional cost to you. This support helps keep our operations running. Thank you for your support!

 

---

Step By Step Instruction:

1. In a large mixing bowl, combine flour, black sesame powder, salt, baking powder, and baking soda.

!

1. Cream together the softened butter and sugar. Make sure your butter is room temperature. 

Here are some quick hacks to bring butter to room temperature faster:

• Microwave Method: Cut the butter into small pieces and place them on a microwave-safe plate. Microwave on low power (10-20%) for short intervals (5-10 seconds), checking and flipping the pieces between intervals until they are soft but not melted.
• Grate or Slice: Grate the cold butter using a cheese grater or slice it into thin pieces. The smaller pieces will warm up to room temperature much quicker than a whole stick.
• Warm Water Bath: Fill a bowl with warm (not hot) water. Place the butter in a smaller bowl or a ziplock bag and submerge it in the warm water. Replace the water if it cools down, and in about 10-15 minutes, your butter should be at room temperature.
• Rolling Method: Place the butter between two sheets of parchment paper or in a plastic bag. Use a rolling pin to flatten it out. The increased surface area will allow the butter to soften more quickly.
• Room Temperature Hack: If you have a bit more time, simply cut the butter into cubes and spread them out on a plate. They should come to room temperature in about 30 minutes.

Remember, the goal is to soften the butter without melting it, as melted butter can make your cookies result in thinner, crispier cookies, as opposed to the chewy texture achieved with softened butter.

!

1. Once combined, add egg yolks and mix until just combined. Do not overmix.

!

1. Add in your dry ingredients from before and mix until just combined.

!

1. Scoop 1 1/2 tablespoonful cookie scoops and chill for 30 minutes.

!

1. Bake at 325 F for 8 minutes. Bake for 10 minutes if you prefer less chewy.

!

Ingredients

• 1/2 cup + 1 tbsp flour All Purpose Flour
• 1/2 cup + 3 tbsp black sesame powder
• 1 stick of unsalted Butter
• 1/2 cup + 2 tbsp White Sugar
• 2 Egg Yolks
• 1/2 tsp Salt
• 3/4 tsp Baking Powder
• 1/2 tsp Baking Soda

Directions:

1. Combine flour, black sesame powder, salt, baking powder, and baking soda.
2. Cream together the softened butter and sugar.
3. Once combined, add egg yolks and mix until just combined.
4. Add in your dry ingredients from before and mix until just combined.
5. Scoop 1 1/2 tablespoonful cookie scoops and chill for 30 minutes.
6. Bake at 325 F for 8 minutes. Bake for 10 minutes if you prefer less chewy.

Notes:

Here are some handy notes to help you get the most out of this Black Sesame Cookie recipe. Whether you're a seasoned baker or just starting out, these tips will ensure your cookies turn out amazing:

1. Black Sesame Powder I got my black sesame powder from 99 Ranch. If you can't find black sesame powder in stores near you, you can easily make your own by grinding roasted black sesame seeds in a food processor or spice grinder. Don’t overgrind or else the oils will release and can become a paste. You're aiming for a fine, dry powder to seamlessly mix into your dough without altering the texture. Just make sure it's finely ground to avoid gritty cookies. ! 2. Chilling is Key Don't skip the chilling step! Chilling the dough helps prevent the cookies from spreading too much and keeps that perfect chewy center. If you have time, chilling overnight can deepen the flavors even more. 3. Baking Times Ovens can vary, so keep an eye on your cookies around the 8-minute mark. They should have slightly golden edges but still look a bit undercooked in the center. They'll continue to cook on the baking sheet after you take them out of the oven. 4. Creaming Butter and Sugar Make sure your butter is at room temperature for the creaming step. This helps incorporate air into the butter, making your cookies light and giving them a nice texture. If the butter and sugar aren't well-creamed, the cookies might be denser than intended.However, it's also important not to overcream the mixture. Over-creaming can lead to too much air being incorporated, causing the cookies to rise too much and then fall flat during baking. Aim for a light and fluffy mixture, but stop once it's well combined and has a pale color. This balance ensures that the cookies will have the right texture—not too dense, not too airy. 5. Scoop Size Matters Consistency is key for even baking. Use a cookie scoop if you have one to ensure all your cookies are the same size. This means they'll all bake at the same rate, no more having burnt or raw cookies! 6. Cooling Down Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to move without breaking. 7. Storage These cookies store well in an airtight container at room temperature for up to a week, but good luck having them around that long! If you want to keep them chewy, you can toss a slice of bread in the container with them to help manage the moisture. Remember, baking is both an art and a science. Don't be afraid to experiment a little with the baking times and temperatures to see what works best with your oven and your taste preferences. Happy baking!