Black Sesame Chocolate Chip Cookies

Ingredients

• 2 sticks unsalted butter (browned)
• 150 g dark brown sugar
• 110 g caster sugar
• 1 extra large egg
• 2 tsp vanilla extract
• 245 g all-purpose flour
• 0.75 tsp baking soda
• 0.25 tsp baking powder
• 1 tsp kosher salt
• 7 oz dark chocolate (chopped, ~70% cocoa)
• 1 tsp espresso powder
• 2 tbsp toasted black sesame seeds
• 5 oz white chocolate melting chips
• 2 tbsp black sesame paste
• Maldon salt (for sprinkling)

Steps

1. 1

   Brown 2 sticks (227 g) unsalted butter in a medium saucepan over medium heat, swirling frequently, until golden brown and nutty, about 5–7 minutes.

2. 2

   Transfer the browned butter to a heatproof bowl and let it cool for 5–7 minutes.

3. 3

   Whisk in 150 g dark brown sugar and 110 g caster sugar into the butter until the mixture is glossy.

4. 4

   Add 1 extra large egg and 2 tsp vanilla extract; whisk until the mixture is smooth and the sugar has dissolved.

5. 5

   In a separate bowl, whisk together 245 g all-purpose flour, ¾ tsp baking soda, ¼ tsp baking powder, and 1 tsp kosher salt.

6. 6

   Fold the dry ingredients into the wet ingredients until just combined.

7. 7

   Mix in 7 oz (200 g) chopped dark chocolate, 1 tsp espresso powder, and 2 tbsp toasted black sesame seeds.

8. 8

   Chill the dough for 2 hours or overnight if possible.

9. 9

   To make the black sesame chocolate: melt 5 oz white chocolate melting chips over a double boiler until smooth.

10. 10

    Stir in 2 tbsp black sesame paste until fully combined.

11. 11

    Spread the mixture thinly on a silpat- or parchment-lined baking sheet.

12. 12

    Freeze for 15–20 minutes until firm, then break into irregular shards and keep refrigerated until ready to use.

13. 13

    Preheat oven to 350°F (175°C).

14. 14

    Scoop approximately 3 tbsp of dough per cookie onto a parchment-lined baking sheet, spacing them 2 inches apart.

15. 15

    Bake for 8 minutes until the cookies are puffed but the centers are still soft.

16. 16

    Remove from the oven and bang the pan firmly on the counter to flatten the cookies.

17. 17

    Top each cookie with 2-3 chilled black sesame chocolate shards and a sprinkle of Maldon salt.

18. 18

    Return to the oven and bake for 3–4 minutes more until the edges are golden and the centers are slightly underbaked.

19. 19

    Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Chilling the dough overnight is recommended for the best flavor development. Store in an airtight container.

Nutrition per serving

• dessert
• cookies
• baking
• black sesame
• chocolate chip
• brown butter