Toasted Sesame Chocolate Chip Cookies

We’re huge fans of Sarah Kieffer’s pan-banging cookie recipes and are thrilled to share Toasted Sesame Chocolate Chip Cookies from her new book, 100 Cookies: The Baking Book For Every Kitchen. Maybe you’ve seen her recipes in the New York Times (Giant Crinkled Chocolate Chip Cookies) or The Kitchn (I Finally Tried the Pan-Banging Cookies That Are All Over the Internet). But if not, be prepared to tack this recipe to the top of your favorite cookie list. There’s a simple yet inventive technique that makes these cookies flat and crisp around the edges, but soft and chewy in the middle (that’s everything we want in a cookie). You bang the cookie sheet by dropping it on the oven rack every couple of minutes as the cookies bake, deflating them and results in that trademark crinkled texture. And the secret ingredient that pushes these over the top is toasted sesame oil, which is something you might never think of adding to a cookie, but once you make these you’ll understand why it’s a stroke of genius!

Sarah says: In my first book, my chocolate chip cookie recipe had a variation that included toasted sesame oil. I’ve snuck it in again here, but this time around I’ve added white and black sesame seeds as well. Toasted sesame oil also tastes amazing with chocolate, and you can add up to 3 oz [85 g] of bittersweet or semisweet chocolate here if desired (I highly suggest it).[tasty-recipe id="4163"]

Trending

Google says this is the #1 recipe on ediblesanfrancisco.com right now:Roasted Green Beans (never mind that we actually used purple beans for the recipe).