2x Chocolate Black Sesame Cookies


I'm sure you have all taken notice of my obsession with sesame, so here's another one featuring my favorite seed: black sesame! I've been eyeballing this cookie recipe for some time now, and when I randomly came across black sesame powder at a local herb shop in the International District here in Seattle, I had to try them. I followed the recipe closely except left out the soy sauce it called for because I just wasn't sure how I felt about it. I originally halved the recipe and was delighted for the soft, chewy, almost brownie like insides. Next time I will add more black sesame powder so the flavor will really pop, but for now, this is one of the best double chocolate cookies I've eaten in a while. Enjoy!


2x Dark Chocolate
Black Sesame Cookies

Makes 18-22 Cookies

Adapted from Love&OliveOil



  • 1 2/3 cup all-purpose flour
  • 1/3 cup dark cocoa powder
  • 1/4 cup black sesame powder or finely ground black sesame seeds
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup soft unsalted butter 
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup dark chocolate chips/chunks
  • black sesame seeds, for topping


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
  2. In a bowl, whisk together flour, cocoa powder, black sesame powder, baking powder, baking soda, and salt and set aside.
  3. In a large mixing bowl or the bowl of a stand mixer, beat butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, vanilla, and soy sauce and mix until smooth, scraping down the sides of the bowl as needed. Add dry ingredients and mix on low speed until incorporated. Stir in chocolate chips.
  4. Scoop balls of dough with a cookie scoop (about 1 to 1 1/2 tablespoons per cookie) and place on prepared cookie sheet, leaving at least 2 inches of space between cookies to allow for spreading. Sprinkle cookies with a pinch of black sesame seeds just before baking. 
  5. Bake cookies for 10-12 minutes or until centers are just set. A few minutes before done, I sprinkled some more chopped up dark chocolate ;) Remove from oven and let cool on pans for 5 minutes, then transfer to wire racks to cool completely. Cookies will keep in an airtight container for up to 3 days.