Step 1

Preheat the oven at 180C / 355F

Step 2

In a medium sized bowl, add room temperature butter and sugar. Whisk until smooth and slightly fluffy.

Step 3

Add the egg mixture. Whisk until combined.

Step 4

Sift in flour, baking powder, cacao and salt.

Step 5

Mix until there are no dry spots.

Step 6

Repeat the process for the white sesame cookie dough, but add the tahini paste after the butter and sugar have been whipped along with the egg.

Step 7

The dough should feel slightly wetter than normal cookie dough. This allows the cookies to be slightly crispy on the outside but ooey-gooey on the inside.

Step 8

Using an ice cream scooper, scoop ½ tbsp of the white sesame dough in first on one side.

Step 9

Fill with a small dollop of chocolate cookie dough. Repeat process until the ice cream scoop is full. Scrape with an offset spatula to make the bottom even.

Step 10

Dollop the cookie mixture into a parchment lined baking tray. Make sure to have ample space in between the cookies!!

Step 11

Bake at 180C / 355F for 15 minutes. You'll get the perfect crackling on top.

Step 12

Optionally, sprinkle with flaky salt while the cookies are hot.

Step 13

Let cool until room temperature. Enjoy!