Chewy Toasted Sesame Cookies

A delicious, chewy, buttery, sesame cookie from Jesse Szewczyk's Cookies: The
New Classics.

Servings: 24 cookies

Author:

Prep Time
20 minutes

American

Chewy Toasted Sesame Cookies

Instructions

1 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.
2 In a medium bowl, combine dry stuff, set aside.
3 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.
4 Turn mixer off and add the wet stuff. Beat on medium speed until light and
ribbon-like, about 2-3 minutes.
5 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.
6 Using a 1-3/4 inch ice cream scoop (~2 tablespoons), form dough balls, hand-
roll each to create smooth round balls.
7 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.
8 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.