In the video it would appear to be light brown sugar. As a rule, a recipe will specify dark brown sugar because a lot of folks do not keep both on hand. While it doesn't usually make a big difference in the final product, the extra molasses and moisture can throw things off sometimes. Given that these will bake for 15-16 minutes, I would not want to use dark brown sugar because it would probably slightly burn and over power the sesame seeds.
Hopefully you will hear from Amanda on this matter. But since they needed to refrigerate the dough overnight in the video, which isn't called for by the recipe- I imagine being frozen would not hurt anything. Most cookie doughs can be frozen and then baked later, with success. I would roll them into balls and in the sesame seeds, place on a sheet pan and freeze individual balls. Then when you wanted to bake them, I would take them out and let them thaw on a prepped sheet pan and proceed as if nothing had changed.
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