One dozen small chocolate sesame cookies.
In the last few years, there's been an uptick in recipes for chocolate chip cookies that call for the dough to be rested overnight in the fridge before baking. Resting the dough is a technique I use in all of my bread recipes. It's called autolyse, and was developed in France in the 1970s. Resting allows the flour to hydrate. The liquids get a chance to penetrate past the surface of the individual flour granules, and saturate the middles.
In my imagination only, it also helps the sesame and chocolate in these cookies meld, two complex flavors fully combining into something even more delicious.
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