White Sesame Chocolate Cookie

White Sesame and Chocolate Cookie

A perfect balance of nuttiness, saltiness, and dark cacao. Perfect for satisfying the midnight sweet tooth when you're feeling to indulge.

This is the cookie of my dreams. And soon to be yours.

Ingredients

** Chocolate Cookie Dough **

• 120g butter, room temperature
• 60g white sugar
• 60g brown sugar
• 90g AP flour
• 30g cocoa powder
• 1 tsp baking soda
• 1tsp salt
• ½ egg

** White Sesame Cookie Dough **

• 70g butter, room temperature
• 120g white sugar
• 75g AP flour
• 80g tahini paste
• 1 tsp baking soda
• 1tsp salt
• ½ egg

Directions

Preheat the oven at 180C / 355F

In a medium sized bowl, add room temperature butter and sugar. Whisk until smooth and slightly fluffy.

Add the egg mixture. Whisk until combined.

Sift in flour, baking powder, cacao and salt.

Mix until there are no dry spots.

Repeat the process for the white sesame cookie dough, but add the tahini paste after the butter and sugar have been whipped along with the egg.

The dough should feel slightly wetter than normal cookie dough. This allows the cookies to be slightly crispy on the outside but ooey-gooey on the inside.

Using an ice cream scooper, scoop ½ tbsp of the white sesame dough in first on one side.

Fill with a small dollop of chocolate cookie dough. Repeat the process until the ice cream scoop is full. Scrape with an offset spatula to make the bottom even.

Dollop the cookie mixture into a parchment-lined baking tray. Make sure to have ample space in between the cookies!!

Bake at 180C / 355F for 15 minutes. You'll get the perfect crackling on top.

White Sesame and Chocolate Cookie

4 from 748 votes

Recipe by Doobydobap Course: DessertCuisine: bakingDifficulty: Easy

Yields

12

cookies

Prep time

15

minutes

Cooking time

15

minutes

A perfect balance of nuttiness, saltiness, and dark cacao. Perfect for satisfying the midnight sweet tooth when you're feeling to indulge.

Ingredients

• Chocolate cookie dough

• 120 g butter, room temperature

• 60 g white sugar

• 60 g brown sugar

• 90 g AP flour

• 30 g cocoa powder

• 1 tsp baking soda

• 1 tsp kosher salt

• ½ egg

• White sesame cookie dough

• 70 g butter, room temperature

• 120 g white sugar

• 75 g AP flour

• 80 g tahini paste

• 1 tsp baking soda

• 1 tsp kosher salt

• 1/2 egg

instructions

• Preheat the oven at 180C / 355F
• In a medium sized bowl, add room temperature butter and sugar. Whisk until smooth and slightly fluffy.
• Add the egg mixture. Whisk until combined.
• Sift in flour, baking powder, cacao and salt.
• Mix until there are no dry spots.
• Repeat the process for the white sesame cookie dough, but add the tahini paste after the butter and sugar have been whipped along with the egg.
• The dough should feel slightly wetter than normal cookie dough. This allows the cookies to be slightly crispy on the outside but ooey-gooey on the inside.
• Using an ice cream scooper, scoop ½ tbsp of the white sesame dough in first on one side.
• Fill with a small dollop of chocolate cookie dough. Repeat process until the ice cream scoop is full. Scrape with an offset spatula to make the bottom even.
• Dollop the cookie mixture into a parchment lined baking tray. Make sure to have ample space in between the cookies!!
• Bake at 180C / 355F for 15 minutes. You'll get the perfect crackling on top.
• Optionally, sprinkle with flaky salt while the cookies are hot.
• Let cool until room temperature. Enjoy!

Recipe Video

Notes

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