¾ cup heavy cream
10 oz dark baking chocolate
1 cup Pompeian Smooth Extra Virgin Olive Oil
1 ¼ cups brown sugar
2 eggs
1 tablespoon white miso paste
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ tablespoon cinnamon
½ cup roasted sesame seeds for rolling


  1. Preheat the oven to 350°F (175°C) and drizzle a baking sheet with olive oil.
  2. Start by making the chocolate ganache. Pour heavy cream into a pot over medium heat and simmer for 3 minutes. Remove from heat and immediately add dark baking chocolate, stirring until fully combined. Place the ganache in the fridge to harden.
  3. In a large mixing bowl, beat together olive oil, brown sugar, egg, egg yolk, miso, and vanilla extract until well combined.
  4. Gradually add the flour, about ½ cup at a time, beating between additions just enough to combine. Then add the baking powder and cinnamon, and beat again until fully mixed.
  5. Chill the dough in the fridge for about 1 hour.
  6. Take about 2 tablespoons of the chilled dough and flatten it out. Place about 1 tablespoon of the chocolate ganache in the center, and wrap the dough around it, ensuring the ganache is completely sealed inside.
  7. Spread roasted sesame seeds on a small plate. Roll the top of each cookie in the sesame seeds, ensuring they adhere but not completely covering the cookie, as sesame seeds have a strong flavor.
  8. Repeat the process for each cookie and place them on the prepared baking sheet about 2 inches apart.
  9. Bake the cookies for 10-12 minutes, or until they are set. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.