Comments on: Chewy Brown Sugar Toasted Sesame Cookies

By: Claire

Claire — Wed, 25 Mar 2026 19:34:47 +0000

I brought these to share with my coworkers and they were a huge hit! They remind me of a peanut butter cookie with the nuttiness factor from the sesame. Delicious! (contrary to Sarah’s note I think they tasted better the day after baking, compared to still warm)

It was my first time trying sesame oil in a cookie – I was brave and used 1 Tablespoon. I used my #40 scoop (~30g) to make smaller cookies that still baked for 11 min. I dipped only the tops in white sesame seeds and skipped the flaky salt. Didn’t get as dark as these photos; perhaps my dark brown sugar had less molasses?

By: Jenna

Jenna — Thu, 18 Dec 2025 20:23:38 +0000

These are a favorite and please the masses. Making them now for a cookie swap!

By: Dayna

Dayna — Mon, 06 Oct 2025 13:05:29 +0000

These are really good, so tasty! A huge hit, and I went home from a gathering with none left.
It was also a really forgiving recipe; I had no dark brown sugar and I forgot I didn’t have vanilla, so I just added some molasses and a bit of caramel syrup instead and they turned out great!

The only thing I would mention, is that it would be nice to have a descriptor of what the dough should sort of look/feel like at the end of Step 3. It would make it easier to be confident that your dough is the right consistency!

By: Heather Spartz

Heather Spartz — Fri, 11 Apr 2025 02:15:33 +0000

Some of the best cookies I’ve made! This recipe is a keeper! The texture of the cookies is incredible for how easy the recipe is! LOOOOVE THEM!

By: alysa

alysa — Tue, 01 Apr 2025 21:33:27 +0000

I wanna make these but I don’t have sesame oil, is it ok if I just skip it or do I need to replace it with something else?

By: Ashley

Ashley — Fri, 14 Feb 2025 01:09:47 +0000

In reply to katie smitham.

I needed to make more for a cookie swap. I found that 30 gram-33 gram scoops cooked about 7 minutes, and then I banged 3 times at two minutes intervals.

By: katie smitham

katie smitham — Mon, 27 Jan 2025 15:34:46 +0000

These are some of the best cookies I’ve EVER had. Love the sesame flavor so much & these are going to be a staple at my house for sure. I was wondering if you had a way to easily convert your pan banging cookies —> a smaller thicker cookie? I just want to make a million of these guys. Thank you!

By: Kay B

Kay B — Tue, 17 Dec 2024 06:12:09 +0000

Made these exactly was written and they came out beautifully (with the full amount of sesame oil). I personally found them too sweet, so if made again I would reduce the sugar, but the texture was lovely so always a tough call!

By: S. Lai

S. Lai — Fri, 18 Oct 2024 02:50:53 +0000

I substituted the 100g of granulated sugar with 50g of golden yellow sugar because that’s all I had and added the entirety of the second egg because I had no idea what to do with the remaining white… The cookies still turned out amazing! Crunchy on the outside but chewy on the inside with great toasted sesame flavour. I added only 1 tsp of sesame oil this time around but will definitely add more when I make these again.

By: Sabrina

Sabrina — Fri, 24 May 2024 20:08:33 +0000

The toasted sesame oil gives them a nice flavor, and this recipe was a decent way to use up leftover sesame seeds. The cookies are not too sweet. But the texture is nothing special, especially given the fussiness of the recipe–I expect more if I’m going to bother dividing an egg and adding an extra tbsp of butter in addition to one stick. Might try a simplified version next time (not because I find the cookies particularly craveable, but because I sent my husband to the store for sesame seeds and he came back with a truly preposterous amount.)