# Components:
→ Dry Ingredients
01 - 3/4 cup all-purpose flour
02 - 3 tablespoons black sesame seeds, ground
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 8 tablespoons unsalted butter
06 - 6 ounces dark chocolate (60–70% cacao), chopped
07 - 1/2 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
→ Garnish
11 - 1 tablespoon whole black sesame seeds (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, ground black sesame seeds, baking powder, and salt until thoroughly combined.
03 - Place butter and chopped dark chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir frequently until completely melted and smooth, then remove from heat and let cool slightly.
04 - In a large mixing bowl, beat granulated sugar, brown sugar, eggs, and vanilla extract using an electric mixer or whisk until the mixture is pale and thick, approximately 2 minutes.
05 - Pour the slightly cooled chocolate mixture into the beaten eggs and sugars. Fold gently until fully incorporated.
06 - Add the dry ingredients to the chocolate batter and mix just until no streaks of flour remain. Do not overmix.
07 - Place the dough in the refrigerator to chill for 20 minutes. This step is optional but recommended for thicker cookies.
08 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart. Sprinkle with whole black sesame seeds if desired.
09 - Bake in preheated oven for 10 to 12 minutes, until edges are set and tops are crackled. The centers should remain slightly gooey.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool fully.
