Step 1

Prepare a whisk and a baking sheet lined with parchment paper or silpat. Set aside and keep nearby.

Step 2

To make the caramel, use a grinder to pulverize the sesame seeds until it resembles black sand. Next, grab a medium heavy bottomed pot and add in the sugar, water and lemon juice. Turn the heat to medium and gently melt the sugar until it turns a golden amber color, occasionally swirling the pot to melt the sugar evenly.

Step 3

Once the caramel has reached the desired color, quickly remove from the heat and add in the butter and milk. It will bubble and spit which is normal. Reach for the whisk, stirring continuously until the caramel starts to calm. Then, add in the sesame powder and salt.

Step 4

Pour the sesame caramel onto the prepared baking sheet, spreading it out to a thin layer. Place the sheet in the fridge or freezer for at least 3 hours to cool.

Step 5

Prepare a baking sheet for your cookies (I use 2 quarter sheets) with parchment paper or silpat, then set aside. Start with making a flax egg by stirring the flaxseed and water together. Leaving it to thicken for 3-5 minutes.

Step 6

In a large bowl, mix the olive oil, brown sugar and vanilla together (this batter will look so dreamy). Pour in the flax egg and mix until fully combined. Then, add in the flour and baking soda until a thick dough forms.

Step 7

Shimmy in your chocolate chunks and give the dough a quick mix. Lastly, drizzle in the sesame caramel.

Step 8

Using a cookie scoop, transfer the dough onto the pans then top with extra chocolate chunks. Chill the dough for 30 minutes or overnight.

Step 9

When ready to bake, preheat the oven to 350°F (180°C). Bake the cookies for 10-12 minutes or longer for crispier cookies. Serve warm with a glass of milk and enjoy!