Toasted Sesame Seed Cookies

Mmmm, chewy, sweet sesame cookies. I love the texture and the little pop of seeds.

Makes about 30 cookies

4 oz toasted sesame seeds

¼ cup (2oz/58gr) butter at room temperature

½ cup (110gr) white sugar
½ cup (90gr) brown sugar
1 large egg
1  tsp vanilla extract

½ cup whole wheat flour

¼ tsp baking soda
¼ tsp salt
½ cup all purpose flour

1. Toast the sesame seeds by placing them in a small saucepan (don't use a fry pan - the seeds will pop and jump out of the pot and onto your floor and counters). Turn on the heat to medium-low and keep an ear out - you will hear a crackling, popping noise from the seeds when they start to get hot enough; stir a bit, listen for the cracking noise, stir again and do this for about 30 seconds. This technique is particularly useful if using black sesame seeds, where you can't see the browning.
2. In a large bowl, beat the butter and the sugar together until it turns quite pale, then beat in the egg and the vanilla. Add sesame seeds and mix well.
3. In sequence, add the whole wheat flour, followed by the baking soda and salt, and ending with the all purpose flour. Mix well to combine.
4. Wrap and put in the refrigerator to rest for 1 hour and up to 72 hours.
5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 
6. Use a tablespoon (about 20gr) to scoop balls of dough onto the lined baking sheets - press the balls into 2" rounds and bake for 10 to 12 minutes, until golden. Let cool 10 minutes, then transfer to a wire rack to cool completely.