Https://youtu.be/Cjly3Kk2ils

Beat butter, white sugar, and brown sugar until light fluffy.

Add egg and mix briefly to combine.

Sieve in the flour, cocoa powder, baking soda, and salt. Add the toasted black sesame powder. Mix again until 80% combined.

Add chocolate chips and mix just until combined. Try not to overmix.

(Optional) To develop the flavor, refrigerate the dough for 1 hour or best overnight. After chilled, the dough will also become less sticky and easier to handle.

Using an ice cream scoop or simply a spoon, portion out the dough equally onto a tray lined with parchment paper. I used a large scoop that is equivalent to 3 tablespoons and got 12 large cookies. The cookies will spread thin in the oven so space them apart. Sprinkle black sesame seeds onto each.

Bake in a preheated oven at 350°F (180°C) for 18-20 minutes. If you portion your cookies smaller, make sure to check earlier because they will bake faster. Let cool completely on a wire rack.