HYSapientia Honey Cookies Recipe

I recently attended a 2-day press brake with a bag of Trader Joe's Honey Roasted Sesame Almonds. I've never tried them, I picked them up at the store naively. I can't stop eating them. I even let them eat for one night. These cookies were inspired by my attraction to this sweet and savory snack.

I love how the honey makes the cookies so chewy and keeps them soft for days. The sesame seeds bring a nice nutty flavor to balance the extra sweetness with a nice extra texture. For these, I use simple methods that ripple and wrinkle them and also help keep the inside chewy and the edges crispy.

raw material
8 tablespoons unsalted butter (113 grams)

1/3 cup honey (113.3 g)

1/2 cup light brown sugar, lightly packed (95 g)

1/2 cup caster sugar (110 grams)

1 large egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour, spooned and whisked (195 grams)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon kosher salt

6 tablespoons toasted sesame seeds (52 grams, about 2 ounces)

If your sesame seeds are not already toasted, add them to a skillet and cook over medium-low heat until most of the seeds are golden brown. Transfer to a plate or other flat surface to cool, then cover and set aside.
In a small bowl, whisk together flour, salt, baking soda, and baking powder. shelved.
Lightly melt butter in a small saucepan over low heat. Add honey and mix until combined.
In a medium bowl, whisk sugar with honey and butter until smooth.
Add eggs and vanilla extract and mix well.
Fold the flour mixture into the wet ingredients until the last run of flour is gone. Cover and cool in the refrigerator until firm, about 3-4 hours or overnight.
Take out about 12 dough balls, about 2 tablespoons each. I like to use a cookie scoop for this.
Put sesame seeds in a small bowl. Roll each dough ball in the seed, making sure to cover the bottom, too.
Refrigerate dough balls while preheating oven to 350°F. This will help them keep their shape and not spread too much.
Line 2 half paper trays with parchment paper and place 6 dough balls on each tray, leaving about 2 inches between each tray.
Bake cookies for 7 minutes, then rotate trays and swap their rack positions to promote even baking. Give them a firm hold against the counter at this stage to deflate them and give them a crisp outside and chewy middle.
Bake for another 6-7 minutes, or until the edges are deep golden brown and the center is still slightly pale.
Remove the tray from the oven, tap the counter again, and deflate one last time. Let the cookies sit for about 5-10 minutes, then transfer them to a wire rack to cool completely.