Chocolate & Orange Benne Wafer Cookies

From the kitchen of Cookin' Canuck
Adapted from America's Test Kitchen Family Baking Book

1/2 cup all-purpose flour
1/8 tsp baking powder
1/8 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
3/4 cup (packed) brown sugar
1 large egg
1/4 tsp vanilla extract
1/4 cup toasted sesame seeds
1/2 tsp (packed) orange zest
2 ounces bittersweet chocolate, chopped

Preheat the oven to 325 degrees F, with the oven rack set to the middle position. Line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In the bowl of a mixer (or a large bowl, using a hand-mixer), beat together butter and brown sugar. Beat on medium-high speed until the mixture is light and fluffy, 3 to 5 minutes. Add egg and vanilla extract and beat for 30 seconds, scraping down the sides of the bowl as necessary. Turn the mixer to low and gradually beat in the flour mixture until just combined. Mix in toasted sesame seeds. Add orange zest and chocolate to the dough and mix until just combined.

Place heaping teaspoonfuls of the dough onto the prepared baking sheets. Place about 2 teaspoons apart. 

Bake until the cookies are spread thin and golden brown, 9 to 11 minutes, rotating the pan halfway through baking. For best results, bake the cookies one sheet at a time, cooling the pans (I rinsed them in cold water and dried) before reusing. Let the cookies cool on the racks for 10 minutes, then cool completely on a wire rack, 45 to 60 minutes.

Makes about 30 cookies.
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