Chocolate-Turkish delight ice cream is one of my absolute favorites. That and I love to make Turkish delight. I don’t know why. There’s something about how pretty they look that really appeals to me. That gem-like aesthetic. But since I know for a fact that this flavor combination works, I decided to take it from the ice cream and transform it into cookies. Since I happened to have Valrhona cocoa powder, I opted to use that instead of the normal stuff. With the Turkish delight, I opted for this same recipe, so please refer to that one when making it. For the cookie itself, I wanted to make it cakier, so I went with buttermilk to lighten it up a little.

Makes 12 cookies:
For the chocolate cookie:
1 1/2 cups all-purpose flour
1 cup Valrhona cocoa powder
1 cup dark brown sugar
2 sticks unsalted butter
2 egg yolks
1/4 cup heavy cream
2 tablespoons milk
1 cup dark chocolate chips
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon lemon juice
1 teaspoon vanilla extract
a pinch of salt plus more to garnish

Combine cream, milk, and lemon juice to form buttermilk. Whip sugar, egg yolks, baking powder and soda, vanilla, salt, and butter until light and airy. Mix in the chocolate chips and buttermilk first, then fold in the remaining ingredients. Scoop into 12 cookies and then press in two pieces of Turkish delight, and sprinkle with salt. Freeze for an hour. Bake at 375 degrees F for 17 minutes, rotating halfway through to guarantee even browning on every cookie.