• 1¼ cups light brown sugar
• 1 cup white sugar
• 2 sticks unsalted butter, softened
• 2 eggs, room temperature
• 2 tablespoons Momofuku Toasted Sesame Oil
• 1 tablespoon Momofuku Tamari
• 2-2½ tablespoons Momofuku Chili Crunch
• 3 cups all purpose flour
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• 2 cups semi sweet chocolate, roughly chopped
• ⅔ cup sesame seeds
• flaky salt, for garnish

In a large bowl, whisk together brown sugar, granulated sugar and butter. Once well combined, add in eggs, Momofuku Toasted Sesame Oil, Tamari and Chili Crunch—mostly the crunch. Whisk again.

Sift flour and baking soda directly into the bowl. Add salt. Fold until well incorporated without over mixing. Add chocolate chips, reserving a handful for tops of cookies. Fold again.

Scoop dough* and place on a baking sheet. Press reserved chocolate chunks into tops of cookies. Sprinkle on sesame seeds or dip tops of cookies directly into them for more coverage. Freeze for at least 30 minutes or, to deepen the flavor even further, refrigerate overnight.

When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment. Place cookie dough balls at least 2 inches apart. Bake for 9 minutes or until edges are browned. Remove from oven, set on counter and sprinkle with flaky salt, if desired. Do not disturb cookies for another 10 minutes.

*If desired, place one 1½ tablespoon cookie dough ball on another 1½ tablespoon cookie dough ball for a double scoop cookie. Bake for 10-11 minutes.