Everyone has their cookie preference – soft, chewy, crispy, thick, thin and so on. There’s not really a right or wrong answer, persay but I grew up eating bordeaux pepperidge farm cookies. Thin and crispy (!). Although, I have grown to like soft and/or chewy cookies too. But, nonetheless, our family never really ate the famous Milano cookies and preferred to nibble on its sister brussels cookie, two crispy lace cookies sandwiching a chocolate layer. Milanos were too soft. I baked these cookies awhile ago when I was staying with my parents and when I cook or bake for my parents, I know to make the edges of the dish extra crisp and extra crunchy. I have to remind myself that this is not normally how people like their food when I’m cooking for potlucks.
Today’s cookie is the cookie for all crunchy lovers! Thin and crispy with a deep nutty black sesame flavor and a hint of butter. An easy recipe with only 5 ingredients, the key point is to lay out the dough as thin as possible on to the parchment paper. I will admit, this probably took me a lot longer than needed but I really wanted to get them as thin as possible. I tried to make two batches, one slightly thin and the other laid out as thin as possible using two forks and the favorite was the thinnest cookies! So, it really is worth the extra time here. Super addicting as I had to slap my own hand from reaching over to the bowl too often.