Esther Choi’s Dark Chocolate Sesame Cookies

Esther Choi’s Dark Chocolate Sesame Cookies

We've teamed up with OXO, to partner with talented chefs who share their favorite bake sale recipes to raise money for pediatric cancer research. Try all of their delicious cookie recipes and join in on the challenge by hosting your own bake sale.

Esther Choi, chef and owner of Mŏkbar in New York, joined us to share her fan-favorite 'Dark Chocolate Sesame Cookies' recipe. These cookies feature a unique twist to the classic chocolate chip cookies, incorporating ground sesame seeds and sesame oil, that add a subtle nutty flavor with an amazing crunch.

Whether you’re baking these for a bake sale or dessert for your family, these cookies are sure to become your new go-to recipe for the dessert that are is sure to please any crowd.

Esther Choi's Dark Chocolate Sesame Cookies

Dark Chocolate Sesame Cookies

Prep Time: 15 min
Cook Time : 10 min
Total Time: 30 min
Yield 28 cookies (35 g each)


3 Tb sesame seeds, grounded

2 ¼ cup all purpose flour, scooped & leveled

1 ts baking soda (5 g)

¼ ts salt (>1 g)

1 bottle Sessy sesame oil 

¾ cup Organic cane sugar (140 g)

¾ cup light brown sugar, packed (142 g)

2 large eggs, room temperature (125 g)

8 oz bittersweet chocolate, roughly chopped (227 g)

¼ cup flakey seasalt (preferably maldon)



  1. Lightly toast sesame seeds in a dry pan over medium-high heat
  2. Remove from heat as soon as they start to turn light brown and let cool
  3. Grind sesame seeds to a coarse powder in a spice grinder or with a mortar & pestle 
  4. Set aside 1 Tb sesame seeds
  5. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper 
  6. In a large bowl, whisk together flour, 2 Tb ground sesame seeds, baking soda, and salt and set aside
  7. In a separate bowl or stand mixer fitted with the paddle attachment, combine the sesame oil, cane sugar, and brown sugar and mix on medium speed for about 2 minutes, until the sugar looks dissolved 
  8. Add eggs and vanilla to the oil and sugar and mix on medium until combined, about 1 minute
  9. Add flour mixture to your wet ingredients and mix on low speed until the dough just comes together
  10. Remove the bowl from the mixer and fold in chopped chocolate with a spoon or rubber spatula
  11. Form dough into balls about 2 tablespoons large (35 g each) and place 1 inch apart on your prepared baking sheets
  12. Sprinkle each dough ball with a pinch of ground sesame seeds, and flakey seasalt 
  13. Bake at 375 degrees F for 9-12 minutes until lightly browned
  14. Remove from oven and let cool on a wire rack

Cooled cookies can be stored in an airtight container for up to five days. Frozen dough can also be stored in an airtight container or ziplock bag for up to three months.

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