Black Sesame Cookies

• servings: 18 servings
• active time: 20 minutes
• total time: 47 minutes

Ingredients

60 grams (½ cup) black sesame seeds

85 grams (6 Tablespoons) unsalted butter (room temperature)

1 Tablespoon sesame oil (toasted)

150 grams (¾ cup) granulated sugar

1 large egg (room temperature)

1 teaspoon vanilla extract

150 grams (1¼ cups) all purpose flour

½ teaspoon baking soda

½ teaspoon kosher salt

90 grams (½ cup, 3 oz) dark chocolate chunks (or chocolate chips (optional)

100 grams (½ cup) granulated sugar (for rolling)

additional black sesame seeds and chocolate chunks for decoration

Directions

Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) and place rack in center of oven.

To the bowl of a food processor (or a blender / spice grinder), add the black sesame seeds and the sugar. Process until sesame seeds are finely ground and sugar mixture has turned a deep grey color. Do not over process or seeds will begin to warm and release oils.

To the bowl of a stand mixer fitted with the paddle attachment, add the butter and sesame seed / sugar mixture. Cream on medium speed until light and fluffy.

Add the sesame oil and mix briefly. Scrape down the sides of the bowl.

Add the egg and vanilla, and mix until fully incorporated. Scrape down the sides of the bowl.

Add flour, baking soda, and salt. Mix at low speed until dry ingredients are just incorporated.

If adding chocolate chips or chunks, fold them in with a spatula.

Using a 1.5 Tablespoon cookie scoop, portion the dough into 8 balls. Roll in granulated sugar and place on a parchment lined baking sheet. Place a pinch of black sesame seeds on top of each ball of dough, and place a chunk of chocolate on top (optional).

Bake one sheet at a time for 8-9 minutes, until edges are set but centers are still slightly soft. They'll look slightly underdone, and will deflate a bit and continue to cook and firm up as they cool on the baking sheet. Repeat with remaining cookie dough.

If you want round cookies, immediately upon removing from oven, place a circular cookie cutter or an upside down drinking glass around each cookie and swirl it in circles to push the cookies into shape.