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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
I followed the recipe exactly and they came out super cakey and not chewy and nothing like the texture in the pictures. Super disappointing. If the answer is to use less flour for them to be more chewy, then why does the recipe ask for the amount of flour it does?
Hi Sarah,
Thanks for trying this recipe and sharing your feedback, sorry to hear they did not turn out to your liking. Next time, I would reduce your bake time slightly and then bang your baking sheet on the counter for a flatter cookie. I hope this helps! xT
I had the same problem!
I followed the recipe exactly (used reg whole wheat flour) and they turned out really good. I added a little sea salt on the top after they were baked. Trying to use lower glycemic sweeteners so the honey was a great fit with dark chocolate chips.
The sesame seeds gave a nice twist! Won’t be my go to choc chip cookie- but a very nice alternate!!
Hi Tracy,
Happy Sunday!! Thanks for your comment and making this recipe, love to hear it was a hit! xT
Made these over the weekend. Followed the recipe and cookies were perfection. Not sure I’ll make any other chocolate chunk cookies. Delish!
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
Just made those and they came out flawless! The perfect sweetness and crunch with the toasted sesame seeds – thanks!
Thank you so much! Always loveee to hear when a recipe is enjoyed! Have a great rest of your week! 🙂 xT
Why all the rose petals in the pictures? I’m missing the connection.
I made these today. Nice recipe, but definitely more cake like than chewy. Next time I will add less flour. They weren’t my favorite -but now I will be on a mission to get them more chewy and less cakey! The sesame seeds definitely make these cookies! It’s nice to see recipes with no processed sugar, thanks!
Thanks for the feedback Elizabeth! I really appreciate it! 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, coconut oil? Vegan butter? Avocado oil?
Hi Sarah! Thanks so muhc! Hmm maybe vegan butter or coconut oil would work! Let me know if that turns out for you! xT
I am SO HAPPY about this recipe. I’ve been wanting to make cookies without sugar and am so happy with the honey. Thank you so much for another fantastic recipe. Love love love them!
Thank you so much Sienna! So glad you enjoyed them! xT
Reading the comments before deciding whether or not I should bake these. Does the recipe need to be adjusted for altitude?
Hi Dorrie! I would underbake them a little bit if you’re worried about them crumbling! xT
What? I never said I was worried about them crumbling. I asked if they should be adjusted for altitude. What altitude are these developed for?
Tieghan, I just want to let you know I was NOT the author of that second rude comment. I would never behave like such an ungrateful jerk. Thank you for your feedback, I will try what you suggested.
It looks like that hate group is now attacking your readers as well. Several other people have had their names impersonated in order to perpetuate abuse. Please do something about registering usernames and emails for verified logins. And PLEASE pre-screen the comments. I don’t feel comfortable posting here anymore because of this.
Unfortunately have to agree with others, these didn’t turn out anything like the photos and tasted somewhat off. Bummer.
Spelled your name wrong, so sorry!
Hi Tiegan!
Love your site and your recipes. I did notice that when I click on snacks and appetizers, it takes me to a “game day” page that has a lot of full meals, but not really as many snacks or appetizers. Not sure if that is a glitch or on purpose, just wanted you to know in case it is a glitch. Have a great day!
My cookies turned out a little more on the cake-y side and less gooey and chewy. The flavor is great though!
Hi Stephanie! I would add a little less flour if you are wanting the cookies to come out more chewy! xT
Very delicious but mine would not flatten at all and it may be because I didn’t use whole wheat flour. It’s the only thing different from the recipe.
Hi! Hmmm yes it could be the whole wheat flour! Or maybe add a little less flour so the cookies can spread/get chewy! xT
I’m not sure what I did wrong but these didn’t turn out great at all. My family wouldn’t even eat them 🙁
Oh no! I’m so sorry about that! Is there anything I can do to help? xT
No, I’m not asking for help. I already made them.
Are you always this lovely, Lorna?