Adorable, not-too-sweet black sesame bunny cookies! They have crisp edges, chewy centers, and are perfectly toasty and nutty from the brown butter and our Black Sesame Crunchy Butter.
Brown Butter White Chocolate Black Sesame Bunny Cookies
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Adorable, not-too-sweet black sesame bunny cookies! They have crisp edges, chewy centers, and are perfectly toasty and nutty from the brown butter and our Black Sesame Crunchy Butter.Author:
1 ½ cup all-purpose flour (150 g)
¼ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (1 stick butter/8 tbsp)
⅓ cup brown sugar, packed (66 g)
½ cup granulated sugar (100 g)
1 tsp vanilla extract
3 tbsp Black Sesame Crunchy Butter
4 oz white chocolate bar, roughly chopped (113 g, can sub in white chocolate chips)
In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
Brown the butter: In a saucepan over medium heat, melt the unsalted butter until the butter begins to foam, stirring every few seconds. Once the foaming stops, brown specks will begin to form at the bottom of the pan. Remove the pan from heat once you smell a nutty aroma and the butter is golden brown. Transfer butter to a heat-safe bowl and let cool.
In a large bowl, mix the melted brown butter and both sugars until combined.
Whisk in egg and vanilla extract until smooth.
Stir in Black Sesame Crunchy Butter.
Dump in white chocolate and dry ingredients. Fold until no dry spots remain.
Shaping the cookies
Preheat oven to 325°F/162°C. Line two baking sheets with parchment paper/silicone mats.
For each bunny head, roll ~1.5 tablespoons of dough into a ball and place on lined baking sheet. Repeat for about 15 more cookies, making sure there is leftover dough for the ears.
For the ears, take about ½ tsp of dough (without any white chocolate mixed into it) and split it in two. Roll each ear into cylinders, then place on the tops of the heads. Repeat for remaining bunnies, spacing the cookies about 3 inches apart.
Bake for 10-12 minutes, or until the edges have set and the centers are puffy. Take the trays out and bang them on the counter. This will cause the cookies to crack and deflate, giving them a chewier texture.
Allow to cool on baking sheets for at least 5 minutes, then transfer to cooling rack.
Use the melted milk or dark chocolate for the eyes and mouth.
Add pink oil-based food coloring to the melted white chocolate. Use this for the ears and blush.
TIP: If you don't have oil-based food coloring, the chocolate will seize. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until the chocolate becomes smooth again.
For decorating, use a piping bag, toothpick, or cookie scribe to draw on the details.