Rhonda, I'm a crispy cookie gal. I want to try these, but if my oven door were opened every 2 minutes for that duration, the temp would fall to zero. 🤔
Wow they look great. The combination of sesame and chocolate - yum. I will try them. My oven would lose so much heat if I left the door open like you did. But I understand you were showing us how to do it. Loved seeing you and your sister work together. What fun. And its so interesting how you both have the same hair line! Keep up the wonderful videos. Xoxo
use an ice cream scoop instead of a measuring cup. they come in all sizes. check a restaurant supply store. keep your oven door open as little as possible. the length of time that you held the door open that last time, half of the heat escaped. those cookies look delicious. sesame oil is a smart idea. thanks.
Yes, I was practically shouting, ‘drop the pan and close that oven door, quickly!’ But heck, you’re having fun with your sister, cookies look great, so all’s good.
I "veganized" these using vegan butter and a chia seed egg. I also subbed half the butter for peanut butter and added 2 tbs miso paste. Delicious! Also made them gluten-free for my partner with celiac by using all purpose GF flour and almond flour. Turned out great!
Don't know whether or not this is fake news on aluminum foil: Have read that the dull side of aluminum foil is more stick resistant than the shiny side of aluminum foil.
Hope you don’t mind but I looked it up for You. “On Reynold's FAQ page, the company gets into the nitty gritty over why one side is shiny and one is dull: "This is a common question and the answer is that the foil is "milled" in layers during production. Milling is a process whereby heat and tension is applied to stretch the foil to the desired thickness. We mill two layers in contact with each other at the same time, because if we didn't, the foil would break during the milling process. Where the foil is in contact with another layer, that's the "dull" side. The "shiny" side is the side milled without being in contact with another sheet of metal. The performance of the foil is the same, whichever side you use." One quick caveat though: If you are using non-stick foil, you definitely want to make sure to use the dull side, since only one side has the non-stick coating applied. Thankfully, Reynolds has spelled it out for us by imprinting the words "NON-STICK SIDE" onto, obviously, the side with the non-stick coating.” In many situations in and outside of cooking alike, a dull side tends to not stick as easy (a very smooth side can have a suction effect among other things) but in this case apparently it doesn’t matter.
I’m with Amanda. I like crisp edges, chewy centers. Love the sister teamwork!
Leave the "Thought bubbles" on the screen longer!!! It takes me a few seconds to read them!!
Agree! Gone to fast to enjoy.
Yeah, no clue what 80% of them said
It’s a video not a livestream just pause it
even if you pause to read them there are some typos lol. needs some work
I made these tonight and used half the amount of toasted sesame oil, perfection!
Now I know what I will bake tomorrow. what a fun video. Love it.
Rhonda, I'm a crispy cookie gal. I want to try these, but if my oven door were opened every 2 minutes for that duration, the temp would fall to zero. 🤔
ooooo, I have sesame seeds and oil in my cabinet already, I might have to make these tonight
Happy baking and hope you enjoy them!!
@@food52 I made two batches and shared them with my coworkers! They loved them
rhonda needs her own channel!!! justice for rhonda!!!! (this whole thing was lovely)
Wow they look great. The combination of sesame and chocolate - yum. I will try them. My oven would lose so much heat if I left the door open like you did. But I understand you were showing us how to do it. Loved seeing you and your sister work together. What fun. And its so interesting how you both have the same hair line! Keep up the wonderful videos. Xoxo
Thanks, great chill demo. Made them today, delicious, quick and fun. Takes a while to nurse the baking but fun to bang the pan!
use an ice cream scoop instead of a measuring cup. they come in all sizes. check a restaurant supply store. keep your oven door open as little as possible. the length of time that you held the door open that last time, half of the heat escaped. those cookies look delicious. sesame oil is a smart idea. thanks.
Yes, I was practically shouting, ‘drop the pan and close that oven door, quickly!’ But heck, you’re having fun with your sister, cookies look great, so all’s good.
I "veganized" these using vegan butter and a chia seed egg. I also subbed half the butter for peanut butter and added 2 tbs miso paste. Delicious!
Also made them gluten-free for my partner with celiac by using all purpose GF flour and almond flour. Turned out great!
gooey and chewy with crisp edges
They look delicious! With a cup of coffee ☕! perfect!
Like small cookies. Crispy. Always crispy. I hate hate hate a soft cookie.
I ❤️Their Sisterlyness……….. is that a word?!? Lol
I wish these were in my kitchen ready to eat!! Rhonda, I'm a tiny bit crispy but mostly chewy cookie kinda guy
Never had sesame cookies! Must be so good! 😍😍😍😱😱😱
I think I would replace the chocolate w/ tahini to let the sesame flavor really come out
Ginger snaps
These are very similar to the middle eastern cookie, barazek!
Like 3 wow that looks delicious and very yummy thanks for sharing 💛💛💛💛👍👍👈👈👈
The foil makes for a chewier cookie
Crispy cookies
Where can I find this recipe? I would love to make them. 😊
Thank you for watching Barbara! The recipe link is found in the description. Happy baking!
Amanda, where can I find more of your own videos?
Oh! My bad…I just read the home page and there you are!
I love kinda crisp cookies but still come chew. If there’s not crumbs, it’s too wet!
No wash after touching a dog?
Don't know whether or not this is fake news on aluminum foil: Have read that the dull side of aluminum foil is more stick resistant than the shiny side of aluminum foil.
Hope you don’t mind but I looked it up for You.
“On Reynold's FAQ page, the company gets into the nitty gritty over why one side is shiny and one is dull:
"This is a common question and the answer is that the foil is "milled" in layers during production. Milling is a process whereby heat and tension is applied to stretch the foil to the desired thickness. We mill two layers in contact with each other at the same time, because if we didn't, the foil would break during the milling process. Where the foil is in contact with another layer, that's the "dull" side. The "shiny" side is the side milled without being in contact with another sheet of metal. The performance of the foil is the same, whichever side you use."
One quick caveat though: If you are using non-stick foil, you definitely want to make sure to use the dull side, since only one side has the non-stick coating applied. Thankfully, Reynolds has spelled it out for us by imprinting the words "NON-STICK SIDE" onto, obviously, the side with the non-stick coating.”
In many situations in and outside of cooking alike, a dull side tends to not stick as easy (a very smooth side can have a suction effect among other things) but in this case apparently it doesn’t matter.
I hope she washed her hands after picking up the dog 😳. A Thumbs down for that reason.
Can you just bake it without running it? What is your point.
Lol
Every two mins to keep going back in..nah fam!