Ingredients
96 g unsalted butter, softened
160g all purpose flour
130 g brown sugar
30 g granulated sugar
1 cold egg
½ tsp baking soda
¼ tsp baking powder
1 g salt
7 salted egg yolks
24 g black sesame paste
9 pieces Valrhona Guanaja dark chocolate
Flaky sea salt (e.g. Maldon), for garnish
Toasted black sesame seeds (for garnish)
Tools
Hand Mixer
Directions
Step 1
Prepare the salted egg yolks by finely dicing 6 egg yolks. Set aside for the batter. Take the remaining salted egg yolk and roughly dice. Reserve these for topping the cookies before baking.
7 salted egg yolks
Step 2
In a large bowl, mix together the butter, brown sugar, granulated sugar, and salt using a hand mixer for 30 seconds to 1 minute, until just combined.
96 g unsalted butter, softened
130 g brown sugar
30 g granulated sugar
1 g salt
Step 3
Add the cold egg and mix til combined.
1 cold egg
Step 4
In a separate bowl, whisk together the flour, baking powder, and baking soda. Add this to the wet mixture along with the finely diced salted egg yolks. Mix til combined.
160g all purpose flour
½ tsp baking soda
¼ tsp baking powder
6 salted egg yolks
Step 5
Add spoonfuls of black sesame paste to the dough. Gently fold just a few times to create a marbled effect — avoid overmixing.
24 g black sesame paste
Step 6
Divide into 9 dough balls (I use a 1-5/8 oz cookie scoop). Garnish with the roughly diced salted egg yolk and a piece of dark chocolate.
9 pieces Valrhona Guanaja dark chocolate
1 salted egg yolks
Step 7
Cover with plastic wrap and chill in the fridge for 4+ hours.
Step 8
Preheat oven to 350°F (175°C). Bake the cookies from fridge for 12 to 13 minutes, until the edges are set but the centers are still soft.
Step 9
(Optional) Use a round cookie or pastry ring to gently swirl around each cookie immediately after baking to create neat circles.
Step 10
While still warm, top with flaky sea salt and toasted black sesame seeds.
Flaky sea salt (e.g. Maldon), for garnish
Toasted black sesame seeds (for garnish)
Step 11
Let cool completely before eating.
