Dark Chocolate Sesame White Chocolate Chip Cookies
This recipe is based on my chocolate chipless cookie recipe with a fun Halloween-inspired twist. Black cocoa brings a deep chocolate flavor and moody color, while toasted sesame adds an unexpected nuttiness that pairs beautifully with the white chocolate chips. The result is a rich, chocolate-forward cookie that's not overly sweet and perfect for spooky season!
- 8 tablespoons salted butter
- 70 grams brown sugar + 65 grams white sugar
- 1 egg + 1 yolk
- 1 tablespoon vanilla paste
- 1 tablespoon water
- 165 grams flour
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 35 grams King Arthur Black Cocoa Powder
- 2 tablespoons ground black sesame
- 1/2 cup white chocolate chips (add more if you wish)
- 1/3 cup - Guittard bittersweet baking bar or chips (70% cacao)
- Toasted white sesame seeds + flakey sea salt for topping
Brown the Butter
In a small saucepan over low to medium-low heat, melt the butter (8 tablespoons), stirring frequently as it begins to foam and brown. Once you see golden-brown flecks forming and smell a nutty aroma, remove from the heat.
Keep a close eye on the butter, as it can quickly go from golden brown to burnt. Pour it into a separate bowl to stop the cooking process and set aside until cool to the touch.
Mix the Wet Ingredients
In a large bowl, combine the brown sugar (70 grams) and white sugar (65 grams), breaking up any clumps.
Once the browned butter has cooled, pour it into the sugar mixture. Add the egg (1 whole egg and 1 yolk), vanilla paste (1 tablespoon), and water (1 tablespoon). Whisk until smooth and well combined.
If the butter is too warm, the mixture may look greasy rather than smooth. If it's too cool and has started to solidify, it may be harder to incorporate. Aim for butter that's cooled to the touch but still liquid.
Prepare the Dry Ingredients
In a separate medium bowl, whisk together the flour (165 grams), black cocoa powder (35 grams), espresso powder (1 teaspoon), ground black sesame (2 tablespoons), and baking soda (1 teaspoon) until evenly combined.
Roughly chop the chocolate bar (2 oz), reserving 10–12 larger chunks for topping the cookies, if desired.
Make the Dough
Add the dry ingredients to the wet ingredients and gently fold together using a rubber spatula until a soft dough forms. If the mixture looks too dry or crumbly, add water one teaspoon at a time until the dough comes together. It should be soft and cohesive without being overly sticky.
Fold in the white chocolate chips (1/2 cup) and chopped chocolate chunks or chips (1/3 cup) until evenly distributed.
Scoop and Chill
Using a cookie scoop or your hands, portion the dough into evenly sized balls and arrange them on a lined baking sheet. While the dough is still soft, top with additional sesame seeds or reserved chocolate chunks, if desired.
If the dough is too soft to handle, pop it in the fridge for 5–10 minutes to firm up before shaping.
Once shaped, refrigerate the dough for at least 30 minutes before baking. If you're saving some dough for later for later, keep the dough covered in the fridge for up to 3 days, or transfer it to an airtight container and freeze for longer storage.
Bake and Enjoy
Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, depending on their size, until the edges are just set and the centers appear slightly puffed.
Remove from the oven even if the centers look a little underdone. Let the cookies rest on the baking sheet for 15–30 minutes to finish setting from the residual heat. Enjoy once they've cooled to your liking!
Storing Baked Cookies: Allow cookies to cool completely before transferring them to an airtight container, as trapping moisture while they're still warm can make them soggy. Store at room temperature for up to 4–5 days. For that fresh-out-of-the-oven feel, pop them in the microwave for a few seconds to soften the chocolate.
Storing Cookie Dough: Store pre-scooped dough in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. If freezing, let the dough balls firm up on a baking sheet before transferring them to a freezer-safe bag or container. Bake straight from frozen, adding an extra 1–2 minutes to the baking time.
