Triple Sesame Cookie
Prep time: 
Cook time: 
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Makes: 14 cookies
 
It may seem a little weird to stir with a fork, instead of a whisk, but I found that I had much better control over the stirring this way, and that a lot less of the sesame seeds were lost in the process.

I mention this below, as well, but the cookies are equally as good, but very different, at room temperature and refrigerated. It's worth trying them out both ways.
What you'll need
  • 1 large egg
  • ¾ cup, plus 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons roasted black sesame seeds
  • 1 cup well stirred tahini
How you'll make it
  1. Heat oven to 350°F, with rack in center of oven. Line two rimmed baking sheets with parchment paper.
  2. In medium bowl, use a fork to whisk together the egg and sugar. When combined, stir in the salt, vanilla extract, and sesame oil; stir in sesame seeds. Add tahini and stir with the fork, just until completely combined, about 20-25 stirs.
  3. Using a #40 scoop, place seven cookies inches apart on each cookie sheet. Carefully raise the baking sheet a couple inches and drop on the counter to help them start to spread. Bake first pan 9-11 minutes, or until the cookies are just golden on the bottom (you can carefully peek by looking under the parchment paper). When they come out of the oven, they will still be soft, but they shouldn't look wet (check the top centers, which are always the last part to dry. Give the pan pan a careful drop. Remove from oven; let sit on baking sheet 5 minutes. Carefully transfer cookies to cooling rack and cool completely. Repeat with remaining cookies.
  4. Cookies can be stored in an airtight container at room temperature for 5-7 days, but they are really good straight out of the fridge, too.
Recipe by at https://www.lifeaswecookit.com/triple-sesame-cookies/