for cookies: 200 g of soft butter – 175 g of raw cane sugar – 1 egg + 1 yolk – 1/4 teaspoon of baking powder – 1/2 teaspoon of baking soda – 300 g of flour – 30 g of cocoa powder – 40 ml of milk – 200 g of dark chocolate – 100 g of gianduia chocolate – salt

for the cream: 250 g of gianduia chocolate – 1 tablespoon of cocoa powder – 100 ml of cream

for decoration: 2 tablespoons of black sesame seeds

PREPARATION:

1) Gather the soft butter into small pieces with the Brown sugar in a large bowl and whisk them until the mixture is soft and fluffy. United egg and yolk and work a few more moments to fully incorporate them.

2) Dissolve the yeast and bicarbonate in the milk and add them to the mixture. Also incorporate the flour and the cocoa powder sifted together, the dark chocolate and that gianduia chopped and a pinch of salt. Stir to combine all the ingredients.

3) Take small portions from the mixture and shape them with your hands until you get many balls of the size of one small apricot and arrange them on two plates lined with baking paper well spaced (you can also use an ice cream portioner). Bake at 160 degrees for 20 minutes. Turn out i Cookies and let them cool on a wire rack.

4) Meanwhile, prepare the cream. Dilute the cocoa powder with a little cream, then add the rest of the liquid and finally add the gianduia chocolate chopped and melt over a very sweet flame. Garnish i cookies with the gianduia cream left to cool and complete with Sesame seeds toasted in a pan.