chewy sesame oil chocolate chip cookies

chewy sesame oil chocolate chip cookies


There are a million ways the classic chocolate chip cookie has been reinvented. You name it, it probably exists. Therefore, I went on a mission to create a new version of the cookie, including some of my favorite ingredients.

Thus, the chewy sesame oil chocolate chip cookie was created.

I know what you’re thinking. Sesame oil in cookies? What is Ashley thinking?

But trust me on this one. The sesame flavor isn’t at the forefront of the cookie, but rather resides in the background, where it provides a nutty, toasted flavor that makes this cookie a little more special. The oil adds savory notes that help keep the sweetness of the cookie in check. After all, one of the things I hate about most chocolate chip cookies is their cloying sweetness.

I love a cookie with a good chew to it, and this cookie definitely is up to par with my standards. I melted the butter for this recipe instead of creaming it, as melted butter produces a denser and chewier cookie. In addition, I added some bread flour for its high protein content, which increases the chew factor by forming more gluten. Finally, the high proportion of brown sugar in this cookie keeps it chewy, because the added moisture in brown sugar lessens water evaporation in the oven.

I know that chilling the cookie dough seems SO annoying when you have a deadly craving for chocolate chip cookies, but trust me it makes the cookies so much better. Chilling the dough allows the gluten to relax, reducing the chance of tough cookies if over mixing occurred. Also, the flour in the cookie dough absorbs liquid during its chill time, drying out the dough, which concentrates flavor and leads to a better, chewier texture.

These cookies are addicting; I promise you won’t be able to stop eating them.

chewy sesame oil chocolate chip cookies

chocolate chip cookies with a twist! // adapted from broma bakery

Servings 9 cookies


  • 6 tbsp (85 g) unsalted butter
  • 1 1/2 tbsp (21 g) sesame oil
  • 1 large egg
  • 3/4 cup (150 g) light or dark brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2/3 cup (83 g) bread flour
  • 2/3 cup (83 g) all purpose flour
  • 4 oz bittersweet chocolate chopped into chunks


  1. In a large bowl, melt the butter. Add the sesame oil, white sugar, and brown sugar, and whisk vigorously until combined. Beat the egg and vanilla extract in.

  2. In a separate bowl, whisk together both flours, salt, and baking soda. Add the dry mix to the wet ingredients, and fold together using a large spoon or spatula until just combined. Gently stir in the chopped chocolate.

  3. Place cookie dough in the refrigerator and chill overnight, or 12-24 hours. 

  4. When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Scoop cookie dough into roughly 50 g balls, and bake for 12-13 minutes, until golden brown. Let cool and enjoy!

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