BLACK SESAME-CHOCOLATE CHIP COOKIES WITH ORANGE

Makes about 24 cookies

Give the quintessential chocolate chip cookie a twist by adding black sesame for a nutty flavor and orange zest for brightness. Chocolate and orange, and black sesame and chocolate are delicious matches, so combining all three is truly next level. You can make black sesame paste with a food processor, or swap in a store-bought version. Either way, make these for your friends and family this holiday season!

BLACK SESAME PASTE

• 2⁄3 cup black sesame seeds, lightly toasted

• 3 tablespoons honey

COOKIES

• 31⁄2 cups all-purpose flour

• 2 teaspoons baking soda

• 11⁄4 teaspoons baking powder

• 11⁄2 teaspoons table salt

• 11⁄2 teaspoons freshly ground cardamom

• 21⁄2 sticks unsalted butter, at room temperature

• 1 cup packed light brown sugar

• 11⁄4 cup granulated sugar

• 2 eggs, at room temperature

• Zest of 2 oranges

• 1 tablespoon vanilla extract

• 8 ounces bittersweet chocolate chunks or chips (about 70% cocoa content), plus more for garnishing

• 8 ounces semi-sweet chocolate chunks or chips (about 60% cocoa content), plus more for garnishing

• Flaky sea salt (optional)

Make the Black Sesame Paste: In a mini food processor, add the black sesame seeds and grind until a fine powder forms. The sesame seeds will start to release their oil. Add the honey and grind until you get a smooth paste with a thick viscous consistency.

Make the cookies: In a medium bowl, combine all-purpose flour, baking soda, baking powder, salt and cardamom, and whisk to combine. Set aside.

In the bowl of a stand mixer, with a paddle attachment, add the butter, brown sugar and granulated sugar. Start the mixer on slow speed and gradually increase to maximum speed. Mix for about 2 minutes, until off-white and fluffy. Using a rubber spatula, scrape down the sides of the bowl and gather the mixture in the middle.

Add eggs one at a time, and mix to combine.

Add orange zest and vanilla, and mix to combine.

Add the flour mixture in 2 parts, at slow speed so as not to splatter the flour everywhere. Mix until just combined.

Add the chocolate chunks or chocolate chips and mix to combine, so they are spread uniformly.

Add spoonfuls of black sesame paste on different parts of the dough. Mix at a slow speed to just swirl the paste into the dough, about 5 to 10 seconds. Do not overmix, otherwise you will get a black dough.

Place the bowl of dough into the fridge for about 30 to 40 minutes.

To bake the cookies: Preheat the oven to 350 degrees.

Line two baking sheets with parchment paper. Using a 1⁄4-cup ice cream scooper or measuring cup, scoop out a ball and place on the parchment paper. Place up to 5 cookie dough balls on each cookie sheet, at least 3 inches apart.

Place sheets on the middle and lower rack of the oven. After 12 minutes, remove the baking pans. Bang each on the counter 2 to 3 times for the cookies to spread slightly and settle. Add about 3 chocolate chips on the top of each cookie. Place them back in the oven for 4 more minutes, for a total of 16 minutes.

If the cookies spread to odd shapes, you can use a spatula or a large round cookie cutter to nudge the edges into a round shape. Add a sprinkle of flaky sea salt, if using, on each cookie. Rest on the pan for 5 minutes and then place cookies on a wire rack to cool completely.

Repeat with the rest of the cookies.

Note: The cookies can be stored in an airtight container for up to one week. Microwave for 10 seconds prior to eating for a fresh-from-the-oven experience.