The Tangyuan Chocolate Chip Cookie

Directions

Making the tangyuan

1. Mix powdered sugar and Crunchy Black Sesame Butter until smooth. Divide into 12 portions (~4g each).

2. Mix glutinous rice flour, water, and granulated sugar until combined. If the dough is crumbly and dry, add increments of ½ tsp of water. Divide into 12 portions (~19g each).

3. Press the center of each dough ball, add filling, and pinch to seal.

4. Boil on medium-high for 5–6 mins, stirring occasionally, until the balls float.

5. Transfer to an ice bath for 30 seconds, then dry and place on parchment.

Making the cookie

1. Preheat the oven at 350F. Line two half-sheet pans with parchment paper.

2. Whisk together brown and granulated sugar in a small bowl and set aside

3. Whisk together dry ingredients (all-purpose flour, baking soda, and salt) and set aside

4. Cut the butter into 1 tbsp portions into a small pot. Cook on medium heat until you see brown bits.

5. Whisk butter and granulated sugar until combined.

6. Whisk in the egg, egg yolk, and vanilla extract.

7. Add the dry ingredients to the wet mixture and mix until there are some flour streaks.

8. Add chopped chocolate and mix until there are no flour streaks.

9. Divide into 12 portions (~44–47g). Use a finger to create an indent in the center, add a tangyuan, and seal.

10. Roll tops in black sesame seeds.

11. Bake for 12–13 mins, finish with sea salt flakes, and cool for 15 mins.