In my first cookbook, my pan-banging chocolate chip cookie recipe had a variation that included toasted sesame oil. The scent of toasted sesame oil gives me the same delicious feeling as the smell of brownies right from the oven, so pairing it with chocolate in cookie form seemed like the next logical step. The nutty oil is sweetened by the sugar in the cookie, and tastes amazing with shards of chocolate. I roll the dough in sesame seeds for a bit of crunch, and even more flavor. For even more toasty nuttiness and textural contrast, I added white and black sesame seeds to the outside of the dough. These cookies ended up in the pan-banging chapter of 100 Cookies, and have had rave reviews. What are pan-banging cookies? Bakers tapping their cookie pans in the oven isn?t new, of course, but my pan-banging technique is unique in that the pan is tapped in the oven every few minutes, creating ripples on the edge of the cookie. This creates two textures in the cookie: a crisp outer edge, and a soft, gooey center. I use this technique for sugar cookies and ginger molasses cookies, too. What flour is best for making […] The post Sesame Chocolate Chip Pan-Banging Cookies appeared first on The Vanilla Bean Blog .
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