Everyone has their cookie preference – soft, chewy, crispy, thick, thin and so on. There’s not really a right or wrong answer, persay but I grew up eating bordeaux pepperidge farm cookies. Thin and crispy (!). Although, I have grown to like soft and/or chewy cookies too. But, nonetheless, our family never really ate the famous Milano cookies and preferred to nibble on its sister brussels cookie, two crispy lace cookies sandwiching a chocolate layer. Milanos were too soft. I baked these cookies awhile ago when I was staying with my parents and when I cook or bake for my parents, I know to make the edges of the dish extra crisp and extra crunchy. I have to remind myself that this is not normally how people like their food when I’m cooking for potlucks.
Today’s cookie is the cookie for all crunchy lovers! Thin and crispy with a deep nutty black sesame flavor and a hint of butter. An easy recipe with only 5 ingredients, the key point is to lay out the dough as thin as possible on to the parchment paper. I will admit, this probably took me a lot longer than needed but I really wanted to get them as thin as possible. I tried to make two batches, one slightly thin and the other laid out as thin as possible using two forks and the favorite was the thinnest cookies! So, it really is worth the extra time here. Super addicting as I had to slap my own hand from reaching over to the bowl too often.
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25 cookies
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- 1/4 cup (56 g) unsalted butter, melted
- 2 (56 g) egg whites no yolk
- 1/4 cup + 3 1/4 Tbsp (90 g) sugar
- 1/2 cup + 2 3/4 Tbsp (72 g) cake flour all purpose flour should work here as well
- 3/4 cup + 2 Tbsp (70 g) roasted black sesame seeds
Ingredients
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- Melt the butter in the microwave.
- In separate bowl, mix in the egg whites and sugar until well incorporated. Sift in the flour into the egg and sugar mix. Mix well.
- Add half the melted butter into the flour mixture and mix well. When the mixture has become well incorporated, add the last half of the melted butter. (This makes it easier to mix in the butter into the flour).
- Stir in the roasted black sesame seeds! Done with the batter! *If you don't buy pre-roasted black sesame seeds (often found in Asian markets), you can dry roast the black sesame seeds on a fry pan for a few minutes (no oil).
- Cover batter with plastic and refrigerate for 1 hour. This will make it easier to handle the batter. In the meantime, preheat your oven to 300 degrees.
- Once the batter has been refrigerated, place a dollop of batter onto a pan and spread thin to about 2.5 - 3 inches per cookie. (The cookies will not spread).
- Bake for about 25-30 minutes. This will depend on your oven and the thinness of your cookies.
These were delicious!
Any tips for how to get them real thin? Couldn’t figure out how to use 2 forks without both getting sticky an pulling the mixture up, best luck I had was wax paper but that used a lot of paper since the spot would be messy after each press. I wonder if making them with more liquid, letting them spread, then chilling and going straight from fridge to oven would maintain the consistency?
In any case these are the best I’ve tried yet, others were either too bready for me, or almost like a brittle, these were just right.
Hi Alex! So glad to hear that you liked the cookies! If forks are different, I’ve tried also a small spatula or offset spatula helps (used for icing cakes). Let me know how it goes!
These turned out really good. Thank you!
Great to hear! Happy to hear you enjoyed it.