This recipe, reproduced from the book 100 Cookies: The baking book for every kitchen, incorporates Sarah Kieffer’s famous pan-banging technique for seriously wrinkly yet delicious cookies.
Here is what she says in the book:
“In my first book, my chocolate chip cookie recipe had a variation that included toasted sesame oil. I slipped it in here again, but this time I also added sesame seeds white and black Toasted sesame oil also tastes amazing with chocolate, and you can add up to 3 oz. [85 g] of bittersweet or semi-sweet chocolate here if desired (I strongly suggest).”
1 3⁄4 cups (249 g) all-purpose flour
3⁄4 tsp salt
1⁄2 teaspoon baking soda
12 tablespoons (11⁄2 sticks or 170g unsalted butter, at room temperature
1 cup (200g) granulated sugar
1⁄2 cup (100 g) brown sugar
1 large egg
2 tablespoons toasted sesame oil
1 tablespoon of water
1 1⁄2 teaspoon pure vanilla extract
3 oz (85 g) bittersweet or semi-sweet chocolate, cut into bite-size pieces
Black and white sesame seeds to roll
Set an oven rack in the middle of the oven. Preheat the oven to 350°F [180°C]. Line three baking sheets with aluminum foil, matt side up.
In a small bowl, whisk together flour, salt and baking soda.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, toasted sesame oil, water and vanilla, and mix on low speed to combine. Add flour mixture and mix on low speed until combined. Add chocolate, if using, and stir until combined.
Shape the dough into 3 oz. [85 g] balls (1⁄4 cup). Roll in sesame seeds and place 4 cookies evenly spaced on each baking sheet. Bake cookies one mold at a time. Bake until the dough balls have rolled out flat but are slightly puffed in the center, 9 minutes. Raise one side of the baking sheet about 4 inches [10 cm] and let it fall gently against the oven rack, so that the edges of the cookies set and the center falls.
Once the cookies have puffed up again within 2 minutes, repeat lifting and dropping the pan. Repeat several times to create ridges around the edge of the cookie. Bake for 15-16 minutes total, until the cookies have spread and the edges are golden brown but the centers are much lighter and not fully cooked.
Transfer the mold to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).