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Export 5 ingredients for grocery delivery
Step 1
1 Preheat the oven to 325 degrees with the rack in the middle
Step 2
2 Line 2 large, rimmed baking sheets with parchment paper or silicone baking mats
Step 3
3 Scatter the sesame seeds on one of the baking sheets and bake until lightly toasted, 8 to 10 minutes
Step 4
4 Transfer the pan to a wire rack to cool and then transfer the seeds to a small bowl
Step 5
5 In a medium bowl, whisk together the flour, baking soda and salt
Step 6
6 In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat together the butter and brown sugar on medium-high until it's the consistency of wet sand, about 2 minutes
Step 7
7 Reduce the speed to medium and beat in the egg and vanilla until combined
Step 8
8 Using a wooden spoon or rubber spatula, add the flour mixture, and then fold in the cooled toasted sesame seeds
Step 9
9 Drop level teaspoons of the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart
Step 10
10 (Allowing space is important, as the cookies will spread
Step 11
11 )
Step 12
12 Bake, 1 sheet at a time, for 7 to 8 minutes total, until the tops of the cookies bubble and the edges turn deep brown, rotating the baking sheets from front to back once during baking
Step 13
13 Transfer the baking sheets to a wire rack to cool slightly, then use an offset spatula to transfer the cookies to the rack to cool completely
Step 14
14 (If you leave the cookies on the baking sheet to cool completely, they will be more crisp; if you remove them immediately, they will be slightly softer
Step 15
15 ) Repeat with the remaining dough
Step 16
16 Serve, or store in an airtight container
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