Servings: Makes 3 dozen sandwich cookies
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup sesame seeds, lightly toasted*
1 1/2 cups light brown sugar, packed
3/4 cup (1 1/2 sticks) butter, melted
1 teaspoon pure vanilla extract
1 cup dark, semisweet or milk chocolate, chopped
Preheat oven to 375°F. In a large mixing bowl, whisk together flour, salt and baking powder. Add sesame seeds, brown sugar, melted butter, egg and vanilla extract; mix until blended.
Shape dough into dime-sized balls, place 2 inches apart on parchment-lined baking sheets (cookies will spread).
Bake 4 to 6 minutes, or until lightly browned. Cool cookies directly on baking sheet until set (about 3 minutes). Transfer to rack to cool completely.
Place chocolate in medium microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Spread 1 teaspoon chocolate between two cookies; allow chocolate to set. Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 5 days.
*To toast sesame seeds: Place the sesame seeds on an ungreased baking sheet and toast for about 10 minutes, watching closely, until lightly browned.