Equipment
Ingredients
Seeds
- 100 g white sesame seeds, raw
Dough Base
- 115 g unsalted butter, softened to room temperature
- 150 g light brown sugar, packed
- 50 g granulated sugar
- 1 egg, room temperature
- 5 ml vanilla extract
Dry Ingredients
- 125 g all-purpose flour
- 3 g kosher salt
- 2 g baking powder
Nutrition (per serving)
Method
Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until deeply fragrant and golden brown, about 5 to 7 minutes. Transfer to a cool plate to stop the cooking process and let cool completely.
Preheat the oven to 175°C/350°F. Line two large baking sheets with parchment paper.
In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until well combined and slightly lightened in color.
Add the egg and vanilla extract to the butter mixture, beating until completely incorporated. Scrape down the sides of the bowl.
Add the all-purpose flour, kosher salt, and baking powder. Mix on low speed until just a few flour streaks remain, then gently fold in the completely cooled sesame seeds.
Drop small portions of dough, about 10 grams each, onto the prepared baking sheets. Leave at least 5 centimeters of space between each portion as they will spread significantly.
Bake at 175°C/350°F for 8 to 10 minutes. Watch closely during the final minutes; they are ready when the edges are deeply browned and the centers are lightly colored.
Remove from the oven and allow the wafers to rest on the baking sheet for 2 to 3 minutes to firm up. Carefully transfer them to a wire rack to cool completely, during which time they will develop their signature crispness.
Chef's Notes
- True benne seeds are an heirloom variety with a nuttier, more intense flavor than modern standard sesame seeds. If you can source them from a heritage grower, the flavor profile of this cookie will be remarkably elevated.
- Do not rush the seed toasting process. The deep, savory flavor characteristic of this cookie relies entirely on taking the seeds to a rich golden brown before adding them to the dough.
- Because these cookies have a high ratio of butter and sugar to flour, they spread dramatically. Give them ample space on the baking tray to prevent them from merging.
- For the ultimate crisp texture, ensure the cookies are baked until the edges are dark. Undercooked wafers will be unpleasantly chewy.
Storage
Freezer: 3 months — Freeze fully cooled baked cookies in an airtight container. Thaw at room temperature.
