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!

TL;DR: These soft and chewy black sesame cookies have crispy edges, a fudgy center, and a deep nutty flavor from black sesame powder. The dough comes together in one bowl, chills for 30 minutes, and bakes at 325°F for 8 minutes. Makes 15 cookies — perfect for meal prep since the dough freezes well.

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!

Before we dive in — if you love chewy-edged desserts, try my less sweet dark chocolate chip cookies next. Different flavor, same obsessive texture work.

Step-by-Step Walkthrough

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.

Tips for the Best Black Sesame Cookies

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.

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.

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.

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.

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!

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.

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! If you want another crowd-pleasing dessert to pair with these, check out my mango cheesecake — it's the dessert I bring to every gathering.

Frequently Asked Questions

Can I use black sesame paste instead of powder?

No — black sesame paste and powder behave completely differently in this dough. Paste adds fat and moisture, which throws off the flour-to-fat ratio and makes cookies oily and flat. Powder is dry and blends into the flour without changing texture. If all you have is paste, reduce the butter by 2 tablespoons and the sugar slightly, but honestly it's easier to grind roasted black sesame seeds in a spice grinder until fine and dry.

Can you freeze black sesame cookie dough?

Yes — freezing is actually my preferred method for meal-prepping cookies. Scoop the dough into balls, freeze them solid on a tray for an hour, then transfer to a zip-top bag for up to 3 months. Bake straight from frozen at 325°F — just add 2–3 minutes to the bake time. No need to thaw. The texture is identical to fresh.

Why are my black sesame cookies flat?

Flat cookies almost always come down to butter temperature or skipping the chill. If your butter is too warm (or melted), the dough spreads before the structure sets. Always cream butter that's softened but still cool to the touch, and don't skip the 30-minute chill. Also check your baking powder — if it's expired, it won't give the cookies any lift.

Are black sesame cookies gluten-free?

Not as written — the recipe uses all-purpose flour. To make them gluten-free, swap the AP flour 1:1 with a gluten-free flour blend that contains xanthan gum (Bob's Red Mill 1-to-1 or King Arthur Measure for Measure work well). The texture will be slightly more crumbly, so chill the dough for 45 minutes instead of 30 to help it hold together.