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These chewy black sesame cookies with giant chunks of white chocolate create a sweet and savory extra rich flavor with Asian flair!

Selection of black sesame cookies on a dark wire rack with a spoonful of black sesame paste

There is never a bad time to make a cookie, and when a legendary cookbook author from your hometown releases her brand new cookbook, you can bet I am here to celebrate her hard work and inspired cookie obsession! Kat Lieu, of Modern Asian Baking, is a well known cookbook author with two other cookbooks to her name, and this newest release of 108 Asian Cookies just tops them all. 

As soon as I received a copy, I immediately opened it up and as luck would have it, it opened to this recipe! It was fate. Cookie based fate. 

108 Asian Cookies Cookbook

Kat Lieu has an arsenal of Asian inspired recipes and her newest one if just absolutely beautiful with gorgeous cookie creations with pops of color and lots of impeccable Asian inspired flavors. If it wasn’t these black sesame and white chocolate chunk cookies, it was going to be the Pineapple bun cookies. 

This recipe uses black sesame paste, which is typically found in Asian grocery stores, but I actually found a large jars at my local Costco! So you better believe I am going to find all the ways I can use this. For the butter, it is browned on the stove top, giving this an extra richness in flavor that is unmatched. If you choose not to brown the butter ahead of time and use cold butter or room temperature butter, it may change the consistency of the cookie batter slightly. Not a problem, just take note.

Ingredients for Black Sesame Cookies Recipe

The ingredients list is quite simple, and all ingredients can be found at your local grocery store. The black sesame paste might be the outlier and harder to find locally, but Amazon or Costco are your best bets. Always check your local Asian market if all else fails. 

This recipe doesn’t call for vanilla, but you can add if you desire. 

For the ingredients you will need:

  • Unsalted Butter
  • Brown Sugar
  • White Sugar
  •  All Purpose Flour
  • Black Sesame Seeds
  • Baking Soda
  • Baking Powder
  • Black Sesame Paste
  • Japanese Whisky or Maple syrup
  • Red Miso
  • White Chocolate
  • Sea Salt Flakes

Directions to Make Black Sesame White Chocolate Cookies

  1. Brown butter in a heavy bottomed saucepan, over medium heat, whisking continuiolys until the butter foams, and then the milk solids begin to brown. The butter is golden, and brown, not black bits on the bottom. You’re looking for a nutty aroma. Transfer the butter to a heatproof mixing bowl, set aside to cool. 
  2. In a separate large bowl, whisk together flour, black sesame seeds, bakingsoda, and bakingpowder. Set aside.
  3. Add the black sesame paste, egg, Japanese whisky (or maple syrup), and miso to the cooled browned butter and mix until consistent. You can also mix this with a hand mixer or stand mixer with a paddle attachment if desired.
  4. Add the dry ingredients/flour mixture and mix until a uniform dough forms. Fold in the chopped white chocolate chunks. 
  5. Cover the dough and refrigerate about 30 minutes, or you can leave it overnight. 
  6. While the dough chills, preheat the oven to 350 degrees to ensure it has come up to temperature properly. Place the baking racks on the upper-middle, and lower-middle placements. 
  7. Line two baking sheets with parchment paper. 
  8. Scoop 2 tablespoons of dough, and form a ball. You can also use a large cookie scoop. Make about 12-15 balls of cookie dough. Place onto lined baking sheets. Press any chunks of white chocolate that have fallen out, back into the top of the cookie dough balls. 
  9. Bake the cookies about 15 minutes, switching the baking sheets onto the opposite rack halfway through baking. The white chocolate edges will turn golden brown. 
  10. Remove and set on a cooling rack. Sprinkle with sea salt if desired. 
  11. Allow the cookies to cool on the baking sheets about 15 minutes, then transfer to wire rack with a spatula to cool completely. 

Frequently Asked Questions

What is Black Sesame Paste?

Black sesame paste is going to be the new it ingredient I have a feeling. It is made with toasted black sesame seeds, sugar, vanilla, oil for consistency, and some salt. It may vary by brand so do check the labels to ensure that you are getting on that you want. Some may contain other allergens like gluten or peanut oil. 

Can I use white sesame seeds?

Sure, it will add a lovely contrast. 

Where else can I find Kat Lieu and her cookbooks?

Find Kat on her website – Modern Asian Baking

On Instagram – Kat Lieu

Find Kat Lieu’s Cookbooks Here!

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Giveaway!

I’m giving away all three of Kat Lieu’s cookbooks, including her new release 108 Asian Cookies, Modern Asian Baking At Home, and Modern Asian Kitchen! Be sure to do the following to enter to win.

Leave a comment for each item completed and a winner will be randomly selected and emailed based on the email provided in their comment, so use an email address you check regularly ha! You will have 48 hours to respond or a new winner will be selected. Shipping for all books will be directly from Megan!

Chocolate Raspberry Thumbprint Cookies

Extreme Peanut Butter Cup Cookies

Gooey Butterscotch Walnut Bars

Lemon Chamomile Shortbread Cookies

This giveaway is sponsored by Kat Lieu and Megan Keno. Giveaway ends 10/14. Winner will be randomly selected from comment entries.

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Black Sesame White Chocolate Chunk Cookies + Giveaway!

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  • Author: Megan Keno
  • Prep Time: 25 Minutes
  • Chill Time: 30 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12–15 Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Asian
  • Diet: Vegetarian
Print Recipe

Description

Beautiful Asian inspired cookies from Kat Lieu’s newest cookbook 108 Asian Cookies

Ingredients

Units Scale
  • 1/2 cup Unsalted Butter
  • 1/3 cup + 1 tbsp Brown Sugar
  • 1/4 cup White Sugar
  • 1 1/4 cup All Purpose Flour
  • 1/4 cup Black Sesame Seeds
  • 1/2 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/4 cup Black Sesame Paste
  • 1 Egg
  • 1 Tbsp Japanese Whisky or Maple Syrup
  • 1 tsp Red Miso Paste
  • 6 oz White Chocolate Bar, chopped
  • Sea Salt Flakes, optional

Instructions

  1. Brown butter in a heavy bottomed saucepan, over medium heat, whisking continuiolys until the butter foams, and then the milk solids begin to brown. The butter is golden, and brown, not black bits on the bottom. You’re looking for a nutty aroma. Transfer the butter to a heatproof mixing bowl, set aside to cool. 
  2. In a separate large bowl, whisk together flour, black sesame seeds, bakingsoda, and bakingpowder. Set aside.
  3. Add the black sesame paste, egg, Japanese whisky (or maple syrup), and miso to the cooled browned butter and mix until consistent. You can also mix this with a hand mixer or stand mixer with a paddle attachment if desired.
  4. Add the dry ingredients/flour mixture and mix until a uniform dough forms. Fold in the chopped white chocolate chunks. 
  5. Cover the dough and refrigerate about 30 minutes, or you can leave it overnight. 
  6. While the dough chills, preheat the oven to 350 degrees to ensure it has come up to temperature properly. Place the baking racks on the upper-middle, and lower-middle placements. 
  7. Line two baking sheets with parchment paper. 
  8. Scoop 2 tablespoons of dough, and form a ball. You can also use a large cookie scoop. Make about 12-15 balls of cookie dough. Place onto lined baking sheets. Press any chunks of white chocolate that have fallen out, back into the top of the cookie dough balls. 
  9. Bake the cookies about 15 minutes, switching the baking sheets onto the opposite rack halfway through baking. The white chocolate edges will turn golden brown. 
  10. Remove and set on a cooling rack. Sprinkle with sea salt if desired. 
  11. Allow the cookies to cool on the baking sheets about 15 minutes, then transfer to wire rack with a spatula to cool completely.

Equipment

Notes

Recipe from Kat Lieu’s 108 Asian Cookies Cookbook