The recipe makes a crispy thin wafer with a powerful sesame flavor that is sandwiched between white chocolate on the top and dark chocolate on the bottom. Is it a candy or a cookie? Perhaps it's both!
This recipe for these simple black and white chocolates is perfect for cookie swaps or a way to add a touch of elegance to your parties. your friends will be begging you for your recipe while asking for more!
Preheat oven to 325 degrees Fahrenheit. Make sure the oven rack is in the center position for even cooking.
Toast the sesame seeds by heating them in a dry pan over medium-low heat. You want the seeds to turn a light golden color, so they'll release their flavors. Keep a close eye on them, you don't want them to burn.
In a bowl, combine the dry ingredients: flour, baking powder, and salt.
With an electric mixer, beat the butter and brown sugar together until smooth and creamy. Add the egg and vanilla extract. Mix at a lower speed until combined. Add the flour mixture and continue to mix at the lower speed until the batter is smooth. Add the toasted sesame seeds and fold in with a spoon.
Line baking sheets with parchment paper or a baking liner. Using a teaspoon, drop the dough onto the baking sheet. You can use the back of the spoon to help form a round shape in order to make sure your cookies come out moon shaped. Leave about 2 inches between the dough. The cookies will spread. Yes, you want them to spread!
Bake 8 to 10 minutes or until the edges of the cookies turn a dark brown. (This is important, otherwise your wafers won't have that delightful snap.) Let cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely.
Melt the white chocolate chips using either a double boiler or following the microwave directions on the bag. Using a tablespoon, coat the top of the cookies with the melted white chocolate. Place cookies in refrigerator for 30 minutes to 1 hour to cool.
Melt the dark chocolate chips using either a double boiler or following the microwave directions on the bag. Using a tablespoon, coat the bottom of the cookies with the melted dark chocolate. Place cookies in refrigerator for 30 minutes to 1 hour to cool.
Store in the refrigerator.
Makes approximately 2 dozen.