Chewy Black Sesame Olive Oil Cookies
Chewy Black Sesame Olive Oil Cookies
Ingredients
- 1/2 cup unsalted butter, softened (dairy-free butter also works!)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/4 cup olive oil
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup black sesame seeds, toasted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- as needed flaky sea salt, for sprinkling (optional)
Instructions
- 1
In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar. Beat until the mixture is light and fluffy.
⏱️ 5 min
- 2
Add the large egg, olive oil, and vanilla extract to the creamed mixture. Beat until all ingredients are well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, toasted black sesame seeds, baking soda, and salt.
⏱️ 2 min
- 4
Gradually add the dry ingredients mixture to the wet ingredients mixture. Mix until just combined, being careful not to overmix the dough.
⏱️ 3 min
- 5
Cover the bowl containing the cookie dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. This chilling step helps prevent the cookies from spreading too much during baking.
⏱️ 30 min
- 6
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350
- 7
Scoop about 2 tablespoons of dough for each cookie. Roll the scooped dough into balls. Arrange the dough balls on the prepared baking sheets, ensuring to leave approximately 2 inches of space between each cookie. If desired, sprinkle the tops of the cookie dough balls with flaky sea salt.
⏱️ 5 min
- 8
Bake the cookies for 10-12 minutes. The cookies are done when their edges are golden brown and their centers are still slightly soft.
⏱️ 12 min•🌡️ 350
- 9
Allow the baked cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chewy Black Sesame Olive Oil Cookies
- 1/2 cup unsalted butter, softened (dairy-free butter also works!)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/4 cup olive oil
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup black sesame seeds, toasted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- as needed flaky sea salt, for sprinkling (optional)
Instructions
- 1
In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar. Beat until the mixture is light and fluffy.
⏱️ 5 min - 2
Add the large egg, olive oil, and vanilla extract to the creamed mixture. Beat until all ingredients are well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the all-purpose flour, toasted black sesame seeds, baking soda, and salt.
⏱️ 2 min - 4
Gradually add the dry ingredients mixture to the wet ingredients mixture. Mix until just combined, being careful not to overmix the dough.
⏱️ 3 min - 5
Cover the bowl containing the cookie dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. This chilling step helps prevent the cookies from spreading too much during baking.
⏱️ 30 min - 6
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350 - 7
Scoop about 2 tablespoons of dough for each cookie. Roll the scooped dough into balls. Arrange the dough balls on the prepared baking sheets, ensuring to leave approximately 2 inches of space between each cookie. If desired, sprinkle the tops of the cookie dough balls with flaky sea salt.
⏱️ 5 min - 8
Bake the cookies for 10-12 minutes. The cookies are done when their edges are golden brown and their centers are still slightly soft.
⏱️ 12 min•🌡️ 350 - 9
Allow the baked cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min