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These chewy cookies are all about cozy winter baking—brown butter, sweet honey, toasty sesame, and big puddles of chocolate. They mix up fast, bake into wrinkly-edged cookies, and taste even better warm from the pan. 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!
If you’re new to baking with sesame, think subtle nuttiness that pairs perfectly with honey and dark chocolate. Simple ingredients, big flavor.
Why you’ll love this recipe
- Naturally sweetened with honey + rich brown-butter flavor.
- The toasted sesame adds a great flavor and nutty crunch that keeps the cookies interesting
Ingredient Notes
- Butter: Salted is written; unsalted also works (add a pinch more salt to taste). Brown until the milk solids are deep golden and smell nutty.
- Honey: Use a mild variety so the sesame shines; stronger honeys = more floral notes.
- White whole wheat flour: Lighter than classic whole wheat; still hearty. To avoid cakiness, measure lightly (fluff, spoon, level).
- Cinnamon (optional): Warm background note that complements sesame.
- Chocolate: Chopped bars create pools; chips hold shape for more even bites.
- Sesame seeds: Hulled, toasted seeds deliver the best flavor. If using raw, toast in a dry skillet over medium heat until fragrant and lightly golden.
Recipe Inspiration
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!
The Details
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 ingredients
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: Add the Dry Ingredients
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 10-15 minutes. It should stiffen up enough to easily make your cookie dough balls.
Don’t skip this step. Then bake until golden brown.
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!
Tieghan’s Tips
Brown butter, then cool slightly: If butter is piping hot, it can “cook” the egg and make the dough greasy.
Hydrate the dough: The 10–15 minute rest lets flour absorb honey/butter so dough firms up (less spready, less cakey).
Portion & flatten: Roll heaping tablespoon mounds, then gently flatten before baking for thinner, chewier cookies.
Pan tapping: At the 8-minute mark, tap the tray 1-2 times to deflate and wrinkle the edges, then finish baking as written.
Bake to cues: Edges just set and lightly golden; centers soft and a touch underdone…they’ll firm up on the sheet as they cool.
Looking for other winter dessert recipes? Here are my favorites:
Chocolate Dipped Sesame Oatmeal Bars
5 Ingredient Chocolate Dipped Peanut Butter Cookies
Healthier Homemade Nutter Butter Cookies
Healthy…ish Homemade Samoas Cookies
Tahini Butter Chocolate Chip Cookies
Salted Tahini Oatmeal Chocolate Chip Cookies
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!
Can I make the dough the day before?
Yes! Mix as written, cover, and chill up to overnight. Let it sit at room temp until scoopable, then portion, flatten, and bake.
My cookies baked up cakey. How do I get them thinner and chewier?
Use a light hand measuring flour, flatten the dough slightly, and tap the pan mid-bake as in Step 4. Pull when edges just set. they’ll finish on the sheet.
Should I use hulled or unhulled sesame seeds?
Hulled toasted seeds taste nutty without bitterness and are best here. If using raw seeds, toast briefly in a dry skillet until fragrant.
Can I freeze these?
Yes, freeze dough balls or baked cookies. Bake dough from chilled (not rock-hard) for best spread; rewarm baked cookies in a low oven to revive the edges.
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.
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup honey
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped chocolate chunks or chips
- 1/3 cup toasted sesame seeds
Instructions
- 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.
This post was originally published on January 12, 2024
Just made these and I really liked them! Thought they were really good. I used whole wheat pastry flour.
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
Really weird flavor/texture. Also the cookies look nothing like the photos even after banging the pan on the counter.
Hey Katrina! I’m so sorry this recipe didn’t turn out for you! Thanks for the input! xT
Hey, I’m so exited that you posted a recipe with no refined sugars, yet again! You’re other ones are a staple around here.. (carrot muffins, blueberry muffins, chocolate oatmeal bars…..)
My son is allergic to dairy, what would you swap for browned butter?
Why is there potpourri in the cookies in all photos?
Honey is no less “refined” than cane sugar. It also is not healthy, has no proven health benefits, and affects blood sugar in the same exact way as cane sugar.
This is what I was going to say! Honey can do things for flavor/texture normal sugar doesn’t, but it has never been demonstrated to be at all healthier, particularly in regards to what we’d normally think of as the “negative” effects of sugar.
I was excited to try this but unfortunately these came out looking nothing like the pictures, totally puffed up and dry. They look more like scones than cookies. Any ideas?
Hi there! Hmm I would maybe add a little less flour if you feel they turned out too dense? xT
No, I think next time I’ll try a better recipe instead. Thanks!
Wow I just checked back here and I did not reply that last comment. Sorry you’re dealing with so many haters.
There’s a hate group that targets her and creates multiple pseudonyms to post the same insults over and over. People have been begging for some sort of controls over the comment section, and verification of unique user names and logins, so the disruptors can’t copy other users people’s names and start trouble, but HBH won’t do anything about it for some odd reason. It’s really disheartening. Sorry this happened to you, Victoria.
What brand of dark chocolate do you use? Love your recipes 🙂
Hi Ann! I usually use HU Chocolate or Chocolove! 🙂 xT
In the description before the recipe, you said mix in the whole week pastry flour which is different from white whole wheat flour.
So what flour is called for in this recipe?
What are the (rose?) petals being mixed into the dough in the photo? I think they’re missing from the ingredient list.
Hi Melinda! Yes, they are just little rose petals that I added as a garnish, so I left them off the ingredient list! xT
But they were being mixed into the batter?
Would not recommend. Really unpleasant flavor and texture on these and they look nothing like the photo.
Hi Jessica! I’m so sorry these didn’t turn out for you! Is there anything specific I can do to help? xT
These look good! Are they developed for standard or high altitudes? Thank you!
Thanks so much Kendra! I usually don’t adjust my recipes for altitude but I would say when in doubt, add a little less flour and underbake by a few mins! xT
Oh, apologies, do you mean they don’t need to be adjusted if they’re made at a high altitude, or they don’t need to be adjusted if they’re being made at sea level? Which one are they developed at? Thank you!
these sound so yummy!! can i use gluten free flour ?
Hi Gabby! So sorry, I haven’t ever tried this with GF flour before! xT
I CANNOT WAIT to try these cookies.
I think you have a typo in Step 1: brown the butter. (yes, Lord!) You recommend “high-quality organic butter with 80% butterfat,” but the two brands you suggest each have the European standard of 85% butterfat. Is *80% a typo?
Can I use regular whole wheat flour? I’m making them later today and don’t have white whole wheat flour.
Hi there! Yes, that should be fine! xT
I’m excited to try these! My daughter and I are avoiding refined sugar in January and I’ve got some ‘clean’ chocolate in the pantry… seems meant to be.
Hope you love this recipe! 🙂 xT