Black Sesame Brown Butter Cookies
Black Sesame Brown Butter Cookies
Ingredients
- 113 g unsalted butter
- 100 g granulated sugar
- 100 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 160 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 50 g black sesame spread
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Brown the butter: In a pan, melt the 113g unsalted butter over medium heat. Continue to cook, stirring occasionally, until it foams and the milk solids at the bottom turn an amber brown color. This should take about 5-7 minutes.
⏱️ 7 min
- 2
Combine butter and sugars: Carefully pour the hot brown butter into a heatproof bowl. Add the 100g granulated sugar and 100g brown sugar to the bowl. Whisk these ingredients together until they are well combined and smooth.
⏱️ 3 min
- 3
Add egg and vanilla: Incorporate the 1 egg and 1 teaspoon vanilla extract into the butter and sugar mixture. Whisk vigorously for 2-3 minutes until the mixture becomes light, fluffy, and pale in color.
⏱️ 3 min
- 4
Add dry ingredients: In a separate bowl, sift together the 160g all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
⏱️ 2 min
- 5
Fold in dry ingredients: Gently add the sifted dry ingredients into the wet mixture. Using a spatula, fold until they are just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
⏱️ 2 min
- 6
Add black sesame spread: Add the 50g black sesame spread to the cookie dough.
⏱️ 1 min
- 7
Incorporate black sesame: Gently fold the black sesame spread into the dough until it is just incorporated. It is perfectly fine if the mixture appears streaky; this will create beautiful marbling in the baked cookies.
⏱️ 2 min
- 8
Portion and season: Line a baking sheet with parchment paper. Scoop out uniform portions of the cookie dough (using a cookie scoop for consistency, if desired) and place them onto the prepared baking sheet. Sprinkle flaky sea salt generously on top of each cookie dough ball.
⏱️ 5 min
- 9
Freeze: Place the baking sheet with the cookie dough balls into the freezer. Freeze until the dough balls are solid, which will take at least 2 hours. Once frozen, transfer the cookie dough balls to a freezer-safe bag or airtight container for long-term storage. Label the bag with the cookie type and baking instructions.
⏱️ 120 min
- 10
To Bake (from frozen): When ready to bake, preheat your oven to 180°C (350°F). Place the frozen cookie dough balls on a parchment-lined baking sheet, spaced a few inches apart.
⏱️ 5 min•🌡️ 180
- 11
Bake the frozen cookie dough for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time may vary depending on your oven and the size of your cookie dough balls.
⏱️ 12 min•🌡️ 180
- 12
Rest and serve: After baking, remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Brown Butter Cookies
- 113 g unsalted butter
- 100 g granulated sugar
- 100 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 160 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 50 g black sesame spread
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Brown the butter: In a pan, melt the 113g unsalted butter over medium heat. Continue to cook, stirring occasionally, until it foams and the milk solids at the bottom turn an amber brown color. This should take about 5-7 minutes.
⏱️ 7 min - 2
Combine butter and sugars: Carefully pour the hot brown butter into a heatproof bowl. Add the 100g granulated sugar and 100g brown sugar to the bowl. Whisk these ingredients together until they are well combined and smooth.
⏱️ 3 min - 3
Add egg and vanilla: Incorporate the 1 egg and 1 teaspoon vanilla extract into the butter and sugar mixture. Whisk vigorously for 2-3 minutes until the mixture becomes light, fluffy, and pale in color.
⏱️ 3 min - 4
Add dry ingredients: In a separate bowl, sift together the 160g all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
⏱️ 2 min - 5
Fold in dry ingredients: Gently add the sifted dry ingredients into the wet mixture. Using a spatula, fold until they are just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
⏱️ 2 min - 6
Add black sesame spread: Add the 50g black sesame spread to the cookie dough.
⏱️ 1 min - 7
Incorporate black sesame: Gently fold the black sesame spread into the dough until it is just incorporated. It is perfectly fine if the mixture appears streaky; this will create beautiful marbling in the baked cookies.
⏱️ 2 min - 8
Portion and season: Line a baking sheet with parchment paper. Scoop out uniform portions of the cookie dough (using a cookie scoop for consistency, if desired) and place them onto the prepared baking sheet. Sprinkle flaky sea salt generously on top of each cookie dough ball.
⏱️ 5 min - 9
Freeze: Place the baking sheet with the cookie dough balls into the freezer. Freeze until the dough balls are solid, which will take at least 2 hours. Once frozen, transfer the cookie dough balls to a freezer-safe bag or airtight container for long-term storage. Label the bag with the cookie type and baking instructions.
⏱️ 120 min - 10
To Bake (from frozen): When ready to bake, preheat your oven to 180°C (350°F). Place the frozen cookie dough balls on a parchment-lined baking sheet, spaced a few inches apart.
⏱️ 5 min•🌡️ 180 - 11
Bake the frozen cookie dough for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time may vary depending on your oven and the size of your cookie dough balls.
⏱️ 12 min•🌡️ 180 - 12
Rest and serve: After baking, remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min