Black Sesame Swirl & Vanilla White Chocolate Cookies

Black Sesame Swirl & Vanilla White Chocolate Cookies

Prep Time: 30 minutes, 1 hour to overnight rest period

Cook Time: 8 - 11 minutes

Servings: 20 - 24 small cookies

Ingredients:

• 1 cup white chocolate chips, chopped (~ 224 g)
• 1 tsp vanilla bean powder (can use vanilla bean paste or vanilla bean instead)
• 1 tbsp black sesame seeds
• 2 cups all purpose flour (284 g)
• ¾ tsp baking soda
• 1 tsp salt
• 12 tbsp butter, softened (170 g)
• 1 cup granulated cane sugar (200 g)
• ½ cup brown sugar (90 g)
• 1 egg + 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 1 tsp sesame oil
• ⅓ cup black sesame paste (this is the one I used)

Directions:

1. Melt the white chocolate on a double boiler or in the microwave, stirring after 20 seconds bursts until smooth.
2. Mix the vanilla bean powder in with the melted white chocolate and pour onto a tray lined with parchment paper. Spread it evenly on the tray until it becomes a smooth, thin layer, then sprinkle the black sesame seeds on top.
3. Place in the freezer or fridge until hardened, 5-8 minutes, then break up the white chocolate into small chunks of varying sizes, or roughly chop it on a cutting board. Place in a bowl and set aside, and reserve a small handful in a separate bowl for topping the cookies.
4. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
5. In a mixing bowl, beat together the butter, brown sugar, and white sugar until light and creamy, about 3-5 minutes. Add the egg and egg yolk and beat until fully combined, then add the vanilla extract and sesame oil and beat again.
6. Stir the flour mixture into the butter mixture until just combined with a wooden spoon or spatula.
7. Take ⅔ of the dough out of the mixing bowl and set it aside in another bowl or plate. Dollop a third of the black sesame paste over the remaining ⅓ of dough in the bowl, then sprinkle a third of the white chocolate chunks.
8. Add ⅓ of the reserved dough on top of the white chocolate. Dollop ⅓ more of the black sesame paste on top of the dough and a third more of the white chocolate.
9. Finally, add the remaining portion of reserved dough on top and dollop with the remaining black sesame paste and white chocolate. Stir the dough softly until streaks of black sesame paste remain. Make sure not to overmix it so you are left with streaks of sesame paste and not a grey dough.
10. Scoop the dough with a spoon or cookie scoop (about 2 tbsp in volume) and place them on a parchment lined plate or tray. Press a small piece of the reserved white chocolate on top of each ball.
11. Chill the scooped balls for at least an hour, preferably overnight, before baking.*
12. Preheat the oven to 350 F and line a baking tray with parchment. Place the cookie dough balls on the tray, at least a couple inches apart, and bake for 8-11 minutes, until the outsides are slightly golden but the middle looks slightly raw.
13. Cool for 5 minutes on the tray, then finish cooling on a wire rack.
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*At this point, you can store the cookie dough balls in the freezer and bake straight from the oven if you are making a small batch or want to have them at a later date.