Chewy Chocolate Chunk Honey Sesame Cookies – super easy yet still oh-so-delicious. Made with brown butter, sweet honey, whole wheat flour, chocolate chunks, toasted sesame seeds, and without any refined sugars. Every bite has chewy edges with soft, chocolatey centers, making these cookies extra yummy! You’d never guess they were healthier cookies. Salty-sweet and made even better with dark chocolate and toasted sesame seeds (the secret). I hope you adore them!
When I say I love these cookies, I really mean it. I’d happily make them on repeat and even choose them over more decadent options.
The whole wheat flour gives them a heartiness that pairs so well with the sweetness from the honey and the chocolate. But it’s the sesame seeds that are my secret. You don’t expect them, but they’re the best! They provide the cookies with just a small amount of nuttiness. It’s not overpowering like a peanut, but perfect with the sweet notes from the honey!
These are VERY SPECIAL. I’m still in awe of how delicious these turned out and the ingredients I used to make them. As I said above, I really do adore these cookies.
Step 1: brown the butter
First, you’ll need to brown the butter. Cookies made with browned butter are just better. I recommend using high-quality organic butter with 80% butterfat. My favorite brands are Straus Organic European Style Butter and Vital Farms Butter. Love them both.
Let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan. Little brown bits will form on the bottom of the pan. Those are the nutty little bits that will make your recipes extra delicious.
Step 2: mix up the wet
I don’t use a mixer for these, just a good old-fashioned spatula will do the trick. Mix the browned butter with the honey, egg, and vanilla. Nothing fancy.
Step 3: the dry
Now, mix in the white whole wheat flour. Next, add cinnamon, which is optional but can be nice with the honey and sesame if you enjoy it. Then, add the baking soda and salt.
Mix until just combined. The dough may be a little too wet to roll into dough balls at this stage. Let the dough sit for 10 minutes. It should stiffen up enough to easily make your cookie dough balls.
Don’t skip this step. Then bake.
Everyone’s oven and environment are different, but ideally, your cookies will come out flat and chewy with very wrinkled edges and pockets of melted chocolate.
These cookies require no chilling and take less than thirty minutes. They’re even pretty healthy too! Hopefully, you’ll love these and be making them year-round!
Looking for other winter dessert recipes? Here are my favorites:
Lastly, if you make these Chewy Chocolate Chunk Honey Sesame Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chewy Chocolate Chunk Honey Sesame Cookies
Servings: 12 cookies
Calories Per Serving: 248 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes or so.3. To the browned butter, mix in the honey, egg, and vanilla, mixing until smooth. Add the whole wheat flour, cinnamon (if using), baking soda, and salt. Mix in the chocolate and sesame seeds. 4. let the dough sit and chill for 10 minutes. Then, roll the dough into tablespoon-size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake for 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.