Because who doesn’t need a gigantic cookie on a Friday morning?!
The whole thing started when, the other day, I had a hankerin’ for some benne seed wafers.
Benne seed wafers!
A Charleston specialty, benne seed wafers are tiny thin sesame seed cookies. Benne seeds = sesame seeds.
When I was in college, I used to buy them by the bag in the downtown Market and they are pretty much the answer to anything. You have a headache? Eat a benne seed wafer. Your boyfriend broke up with you? Eat three benne seed wafers. You have an exam in two hours and don’t have time for lunch? Eat the whole darn bag. They’re thin and almost caramel-like, and wonderful crushed over ice cream sundaes or spread with a thin smear of peanut butter.
And if you’re sitting there right now staring at the computer screen wondering why I’m going off about tiny little cookies while showing you these huge jumbo cookies, stay tuned. There is a method to my madness.
So, yes. After baking one batch in the traditional tiny size, I discovered that these really weren’t like the benne seed wafers of my youth…at all. The benne seed wafers of my youth are very, very thin and almost brittle-like. These were more cakey and soft.
So… I decided to just go big. I mean, why not?
For these cookies, you need to first need to toast your sesame seeds. A half cup of them, to be exact.
Careful…these boogers burn!
Then, just do a standard creaming procedure…you know the drill! Brown sugar and butter….add the eggs…mix in the flour, baking powder and seeds. Bake at 350 for 15 minutes and voila!
Big Soft Sesame Cookies
makes 2 dozen large cookies
1.5 cups flour
1/4 tsp baking powder
1 cup packed dark brown sugar
1/2 cup sesame seeds
1/2 cup butter (1 stick), soft
Preheat the oven to 350. Toast the sesame seeds for about five minutes, shaking occasionally, so that they’re nice and golden. Be careful–they burn quick!
Cream together the soft butter and brown sugar. Add the eggs, one by one, and then the dry ingredients (flour and baking powder). Fold in the toasted sesame seeds.
Using an ice cream scoop or spoon, scoop out large balls of dough onto lined baking sheets. Bake for fifteen minutes, or until the bottoms are golden.
These would make dynamite ice cream sandwiches!