# Components:
→ Dry Ingredients
01 - 3/4 cup all-purpose flour
02 - 4 tablespoons ground black sesame seeds
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter
06 - 6 ounces dark chocolate (60–70% cacao), chopped
07 - 2/3 cup granulated sugar
08 - 1/4 cup lightly 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 all-purpose flour, ground black sesame seeds, baking powder, and salt.
03 - In a heatproof bowl set over a saucepan of simmering water, melt unsalted butter and chopped dark chocolate, stirring until smooth. Remove from heat and let cool slightly.
04 - In a large bowl, beat granulated sugar, brown sugar, eggs, and vanilla extract with an electric mixer or whisk until mixture is pale and thick, about 2 minutes.
05 - Fold the melted chocolate mixture into the beaten egg and sugar mixture until completely combined.
06 - Add the dry ingredients and mix gently until just incorporated. Do not overmix.
07 - Chill the dough in the refrigerator for 20 minutes to firm up for thicker cookies.
08 - Scoop tablespoon-sized portions onto 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, keeping centers slightly gooey.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
