A delicious, chewy, buttery, sesame cookie from Jesse Szewczyk's Cookies: The New Classics.
Prep Time20 minutesmins
Course: cookies
Cuisine: American
Keyword: Chewy Toasted Sesame Cookies
Servings: 24cookies
Equipment
1 #40 ice cream scoop If you don't have one, spoon out 2 tablespoons of dough and roll into round balls.
Ingredients
Dry Stuff
21/2cupsAll purpose flour (320gms)
1teaspoonbaking powder
1/2 teaspoonbaking soda
1/4teaspoonkosher saltreg table salt, use 1/8 teaspoon
Fat Stuff
6tablespoonsunsalted butter, softened (85gms)leave the butter on your counter for a couple of hours approximate temp 68 degrees
2ouncescream cheese, room temp (57 gms)
1tablespoonTOASTED sesame oilsee post for notes on oil
1/4 cup canola oil (60ml)
The Sweet Stuff
1cupgranulated sugar (200gms)
1/2cuppacked light brown sugar (100gms)
Wet Stuff
1largeegg, room temperature
2tablespoonswhole milk (30ml)
1tablespoonvanilla extract
The Finishing Touches
1/3 cuptoasted white sesame seeds
1/3cuptoasted black sesame seeds
1/4cupgranulated sugar
Instructions
Preheat oven to 350 degrees. I'm a stickler, I bake one sheet at a time in the middle of the oven. To bake two sheets at a time, set your oven racks in the upper-middle and lower-middle positions of your oven. Line sheets with parchment or Silpat. Preference is for parchment as silicon mats retain more heat.
In a medium bowl, combine dry stuff, set aside.
In the bowl of a stand mixer fitted with the paddle, toss in the fats, (butter, cream cheese, sesame oil, canola oil), and sweet stuff granulated sugar, brown sugar. Beat on medium speed until smooth and fully blended, about 2 minutes.
Turn mixer off and add the wet stuff. Beat on medium speed until light and ribbon-like, about 2-3 minutes.
Turn mixer speed to low and gradually add flour mixture, mix until just blended, don't overmix. Rest dough for 10 minutes, it will firm up a bit. If it seems to soft still, chill in fridge for 30 minutes.
Using a 1-3/4 inch ice cream scoop (~2 tablespoons), form dough balls, hand- roll each to create smooth round balls.
Combine sesame seeds in a shallow bowl. Roll each dough ball in the sesame seeds and place them on parchment-lined sheets 2-1/2 inches apart. Sprinkle with the granulated sugar.
Bake 10-12 minutes, turning sheet midway through baking. Bake until golden brown on the edges. Cool cookies on baking sheet for a couple of minutes before removing them to a rack to cool completely.