Black Sesame Pan Banging Cookies

Instructions

1. In a large bowl, add the butter and beat until light and fluffy (2-3 minutes)
2. Then add in the sugars and cream together for another 2-3 minutes
3. Add in the egg and black sesame paste and beat on low to combine
4. Add in the flour and baking soda and beat until just combined and there are no more flecks of flour seen throughout the dough
5. Portion out the dough into 1/3 cup balls
6. Put two dough balls into the freezer and allow to freeze for 15 minutes 
7. While the dough is freezing, preheat the oven to 350F and line a baking tray with parchment paper
8. Remove the two dough balls from the freezer and top with sesame seeds
9. Put them on the baking tray and allow to bake for 10 minutes
10. While those are baking, freeze another two dough balls for only 15 minutes (and then remove from the freezer)
11. After 10 minutes, open the oven and lift up the side of the baking tray and bang it against the oven rack to deflate the cookies
12. Repeat the above step every minute (to get a good amount of ripples) for the next 7 minutes (we want the outsides to be slightly browned, but the middles to be slightly undercooked so that it remains soft and chewy)
13. Once those are done, allow them to cool on the baking tray before moving to a wire rack
14. Put the two half frozen dough balls onto another lined baking tray, top with sesame seeds, and repeat the process again
15. Freeze the next batch of dough until all cookies are done
16. Then enjoy your deliciously crisp and chewy black sesame cookies!