Sesame Chocolate Chip Cookies


Cookies High Altitude | Published November 2, 2022 by Mimi Council

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Soft, chewy, these Sesame Chocolate Chip Cookies are a take on the classic chocolate chip cookie. I use sesame oil along with sesame seeds for a different, but equally delicious chocolate chip cookie that you'll love!

If you're looking for more takes on the classic chocolate chip cookie, check out my Coconut Chocolate Chip Cookies, Rye Chocolate Chip Cookies, or my Kamut Flour Chocolate Chip Cookies.

Sesame chocolate chip cookies, sesame oil chocolate chip cookies

I woke up craving chocolate chip cookies, no surprise there. So I decided to make sesame oil chocolate chip cookies. When I told Delaney I was going to put toasted sesame oil into a chocolate chip cookie, he looked at me weird. And not in a good way, haha! He was not really on board with the idea, but I made them anyway. But, when I was done making them, he ate one and liked it! If you like sesame, then you will love this recipe for Sesame Chocolate Chip Cookies.

These simple sesame oil chocolate chip cookies use toasted sesame oil along with light brown sugar, vanilla extract, and Kamut flour to give these cookies a really unique flavor!

I use dark chocolate chips in these Sesame Oil Chocolate Chip Cookies, and I add sesame seeds on top for extra flavor. After the cookie dough is rolled into balls, I just sprinkle the tops with sesame seeds. You can also add in extra chocolate chips on top at this time if you want that look of the chocolate chips right on top. Check out my post Tips for Making Picture Perfect Cookies.

These Sesame Chocolate Chip Cookies are soft, chewy, and melt in your mouth. They have a unique flavor that lets you enjoy a classic chocolate chip cookie with a twist!

Why You'll Love This Recipe

Twist on a Classic: This is a twist on classic chocolate chip cookies, but with the addition of sesame oil and sesame seeds. If you are are looking for something familiar but a little bit different, then this recipe is it!

Soft & Chewy: Classic chocolate chip cookies are soft and chewy and so are these! I use only light brown sugar in this cookie recipe, which makes them incredibly soft and chewy.

Easy: I love easy cookie recipes and this one is no exception! No chill time, just mix them up and bake them off!

Sesame chocolate chip cookies, sesame oil chocolate chip cookies

Ingredients

Organic Valley Salted Butter

Chosen Foods Toasted Sesame Oil

Homemade Light Brown Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Baking Soda

Frontier Co-Op Fine Sea Salt

Food to Live Organic Kamut Flour

Nuts.com Organic Dark Chocolate Chips

Terrasoul Organic Hulled Sesame Seeds

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sesame oil, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.

Add the eggs, all purpose flour, Kamut flour, baking soda, and sea salt in that order and mix on low until combined. Add in the chocolate chips and mix to combine.

Step 3

Using your hands, roll the cookies into 24 balls and place on the prepared baking sheets. Sprinkle the tops with sesame seeds.

Step 4

Bake for 10 to 12 minutes, or until the edges are golden brown and the middle is set. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Sesame chocolate chip cookies, sesame oil chocolate chip cookies

FAQ's

How do you store these sesame oil chocolate chip cookies?

These are soft and chewy cookies, so they are best stored in an airtight container. You can also freeze them if you are not going to eat them all right away. You can store in the freezer for up to 1 month.

What if I don’t have Kamut flour?

If you don’t have Kamut flour, I highly recommend you get some! This is a specialty flour, but it gives baked goods a really unique and interesting flavor, one that can’t be replicated with another type of flour. If you really don’t want to buy some, you can use all purpose flour in place of it. The all purpose flour will work the same in the recipe, however, the flavor will be altered.

Can I use mini chocolate chips instead of regular chocolate chips?

Yes, if you prefer mini chocolate chips you can use those instead of regular chocolate chips! I love mini chocolate chips and they would also be delicious in this cookie recipe.

Craving More?

Sesame chocolate chip cookies, sesame oil chocolate chip cookies

Sesame Chocolate Chip Cookies

Mimi Council
This recipe for Sesame Chocolate Chip cookies uses toasted sesame oil and sesame seeds in combination with dark chocolate, light brown sugar, and Kamut flour for an out of the box sesame oil chocolate chip cookie!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 151 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sesame oil, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
  • Add the eggs, all purpose flour, Kamut flour, baking soda, and sea salt in that order and mix on low until combined. Add in the chocolate chips and mix to combine.
  • Using your hands, roll the cookies into 24 balls and place on the prepared baking sheets. Sprinkle the tops with sesame seeds.
  • Bake for 10 to 12 minutes, or until the edges are golden brown and the middle is set. Allow to cool completely on the baking sheets.
  • Store in an airtight container for up to 7 days.

Notes

High Altitude — Bake at 375°F for 8 to 10 minutes or until lightly browned on the bottoms.

Nutrition

Calories: 151kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 118mgPotassium: 79mgFiber: 1gSugar: 10gVitamin A: 138IUVitamin C: 0.04mgCalcium: 36mgIron: 1mg
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