Chili Chocolate Crunch Cookies

Ingredients
1¼ cups brown sugar
1 cup white sugar
2 sticks unsalted butter, softened
2 eggs, room temperature
2 tablespoons Toasted Sesame Oil
1 tablespoon Tamari
2 tablespoons Chili Crunch
3 cups all purpose flour
1 teaspoon baking soda
⅛ teaspoon salt
2 cups semi sweet chocolate chips
⅔ cup sesame seeds (I used a combination of white and black)
coarse sea salt to sprinkle on top

Instructions:
1. In a large bowl, whisk together brown sugar, white sugar and butter. Once well combined, add in eggs, Toasted Sesame Oil, Tamari and Chili Crunch. Whisk again.
2. Sift flour and baking soda directly into the bowl. Add salt. Fold until well incorporated without over mixing. Add chocolate chips. Fold again.
3. Place 1 tbsp cookie dough balls at least 2 inches apart on a lined baking sheet. Sprinkle on sesame seeds or dip tops of cookies directly into them for more coverage. Freeze for at least 30 minutes.
4. When ready to bake, preheat oven to 350°F. Bake for 9 minutes or until edges are browned. Remove from oven, set on counter and sprinkle with coarse sea salt. Do not disturb cookies for another 10 minutes.

Enjoy!

Source: Momofuku