desserts

Chocolate Dipped Sesame Cookies

Double up on the sesame seeds in this picture-perfect cookie recipe. Both toasted sesame seeds and black sesame seeds create texture, colour and a warm, nutty taste. Dip cookies in chocolate and sprinkle with extra sesames for a finishing touch.

15 min
PREP TIME
8 min
COOK TIME
132
CALORIES
11
INGREDIENTS

INGREDIENTS

  • 3 cups (750 mililiters) flour
  • 3/4 teaspoon (4 miligram) baking powder
  • 1/4 teaspoon (1 mililiter) salt
  • 1 cup (250 mililiters) (2 sticks) unsalted butter , softened
  • 1 cup (250 mililiters) sugar
  • 1 egg , beaten
  • 1 tablespoon (15 mililiters) whole milk
  • 1/2 teaspoon (2 mililiters) sesame oil
  • 3/4 cup (175 mililiters) Sesame Seed , toasted, divided
  • 1/2 cup (125 mililiters) Sesame Seed Black
  • 6 ounces (188 grams) dark chocolate , melted

Preparation

  • 1 Sift flour, baking powder and salt into a large bowl; set aside. Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg, milk and sesame oil; mix well. Gradually beat in flour mixture on low speed until dough begins to pull away from sides of bowl. Stir in 1/2 cup (125 ml) of the toasted sesame seeds and black sesame seeds. Divide dough in half. Form each half into a log, about 2 inches (5 cm) in diameter. Wrap in plastic wrap. Refrigerate 2 hours.
  • 2 Preheat oven to 375°F (190°C). Remove dough from refrigerator and cut into 1/4-inch (1/2- cm) thick slices. Place on parchment-lined baking sheet.
  • 3 Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
  • 4 Dip each cookie in melted chocolate, coating about 1/3 of each cookie. Sprinkle cookies with remaining toasted sesame seeds. Let stand at room temperature on wax paper-lined tray 15 minutes or until chocolate is set.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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