Sesame Lace Cookies With Dark Chocolate

Inspired by Italian Florentine cookies, sesame lace cookies are nice and thin with a buttery toffee flavor. These cookies come together in a pinch for stress-free holiday baking!

Author: Jane Doe

Category: Dessert

Cuisine: Italian

Difficulty: Medium

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24 Cookies

Calories: 36 kcal per serving

Ingredients

1 Gram - Sesame Seeds
1 Gram - All-Purpose Flour
1 Gram - Salt
1 Gram - White Sugar
1 Gram - Brown Sugar
2 Gram - Heavy Cream
2 Gram - Honey
1 Gram - Unsalted Butter
1 Gram - Vanilla Extract
8 Ounce - Dark Chocolate

Instructions

Preheat oven to 350°F. Line two sheet pans with parchment paper.
In a medium bowl, stir together sesame seeds, flour, and salt. Set aside.
In a small saucepan, combine the white sugar, brown sugar, heavy cream, honey, and unsalted butter. Bring to a boil, stirring frequently. Let boil for 2 minutes, until sugar is completely dissolved. Remove from heat and stir in the vanilla extract. The mixture will bubble.
Pour the butter-sugar mixture over the sesame mixture, using a rubber spatula to fold everything together. Let cool for about 10 minutes.
Scoop the sesame cookie dough using a standard .75oz cookie scoop or spoon. (For smaller cookies, use a teaspoon). Space the cookies about 3 inches apart, because they will spread significantly.
Bake on the center rack of your oven for 8-9 minutes, rotating the pans halfway through, until the mixture is no longer bubbling and the cookies are a caramel-y golden brown.
Let the cookies cool for 5-6 minutes on the sheet pan, or until they are stiff and slightly cooled. Using a thin spatula or butter knife, transfer to a wire rack to cool completely. Repeat with the remaining cookie batter.
Meanwhile, melt the chocolate. Add a couple of inches of water to a pot and bring to a simmer. Pour the chopped chocolate into another similar-sized pot or heatproof bowl, and place over the simmering water. Stir the chocolate until smooth and completely melted. Alternatively, you can microwave the chocolate in a heatproof bowl at 50% power in 30-second increments, stirring in-between, until melted. Let the melted chocolate cool for a few minutes.
With a small offset spatula or butter knife, spread about half a Tablespoon of melted chocolate on the bottom of each cookie. Place the cookies chocolate-side up on a parchment-lined cookie sheet and use the tines of a fork to create a wavy decoration. Alternatively, you can place the cookies chocolate-side down on a parchment-lined sheet so the chocolate seeps through the holes of the cookies. Let the chocolate set completely.
Place the cookies in an airtight container with parchment paper in-between each layer. Leave at room-temperature to prevent the chocolate from melting. Cookies will last for several weeks.

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