My obsession with strange desserts continues unabated. Who would have thought it possible to make cookies out of basically nothing but sugar, an egg, and sesame seeds? It doesn’t make any sense. These cookies should not exist, and yet here they are, crackly, caramelly, and delicious. I am so confused.
I think I will have to make some more of these so that I can replicate my finding that these ingredients can actually result in a cookie. It’s not that I want to make more, of course—I am compelled by science.
From The Wednesday Chef
1 1/2 tablespoons unsalted butter, cool but not cold
1 cup light brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup sesame seeds
Preheat the oven to 350°F.
Cream together the butter and sugar until light and well-combined. Add the egg and beat until combined. Add the flour, salt, vanilla extract and sesame seeds. Mix until all the ingredients are combined.
Drop small spoons of dough onto a parchment-lined baking sheet. [Note: these need to be very small spoons of batter, and they should be quite far apart—or else you’ll end up with giant cookie blobs like I did.] Flatten the wafers with a knife dipped in ice water.
Bake for 6 minutes. The cookies should be a golden brown with deeper golden edges. Pull the parchment paper off the sheet pan onto a cooling rack. After about 5 to 8 minutes, gently pull the cooled cookies off the parchment. Reuse the parchment for the next batch.
Cool completely and store in a tin for up to 2 weeks.