Ted's Giving Cookie - Recipe

In 2026, the Mad Monkey team got two opportunities to ride some bikepacking routes in California hosted by our ringleader California Travis. 

After the days ride, we got to the campsites and began the process of pitch, clean, and chill. Some cracked beer, some lit joints, but Ted... Ted pulled out cookies. 

I came to realize these were not typical cookies, these cookies were a testament to perseverance, determination, and willingness to share with friends of similar interest. After all,  we choose the things we carry and Ted chose to carry a potlatch to invite community and love to a growing friendship. 

Thank you Ted for taking the time to create & share! Just like these cookies enhanced my view of bikepacking, I hope others find this recipe to help enhance their outdoors experiences with others. 

Ted's Giving Cookie Recipe:

Ingredient List:

  • 1 3/4 cups (249 grams) all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks or 170 grams) unsalted butter room temp 
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) brown sugar
  • 1 large egg
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon water
  • 1 1/2 teaspoons pure vanilla extract
  • *3 ounces (85 grams) bittersweet or semisweet chocolate chopped into bite size *Optional
  • Black and white sesame seeds for rolling

Directions: 

Here is a streamlined, easy-to-read version of your recipe instructions, formatted for smooth workflow while you're baking:

Prep Work

  • Oven & Pans: Adjust an oven rack to the middle position and preheat to 350°F (180°C). Line three sheet pans with aluminum foil, dull-side up.

  • Dry Ingredients: In a small bowl, whisk together the flour, salt, and baking soda.

Making the Dough

  1. Cream Butter: In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (about 1 minute).

  2. Add Sugars: Add the granulated and brown sugars, then beat on medium speed until light and fluffy (2 to 3 minutes).

  3. Add Liquids & Wet Ingredients: Add the egg, toasted sesame oil, water, and vanilla. Mix on low speed just to combine.

  4. Combine: Add the flour mixture and mix on low speed until combined. Finally, add the chocolate (if using) and mix until incorporated.

Shaping & Baking

  1. Form Balls: Portion the dough into 3-ounce (85-gram) balls (about 1/4 cup each).

  2. Coat: Roll each ball in the sesame seeds.

  3. Pan Layout: Place 4 cookies an equal distance apart on each sheet pan.

  4. Bake (One pan at a time):

    • Bake for 9 minutes until the balls spread flat and puff slightly in the center.

    • Pan-Banging Technique: Lift one side of the sheet pan up about 4 inches and gently drop it against the oven rack so the edges set and the center falls.

    • Let puff again for 2 minutes, then repeat the lift-and-drop. Repeat this a few more times to create ridges around the edges.

    • Total bake time is 15 to 16 minutes, until edges are golden brown and centers remain lighter and soft, not fully cooked.

Cooling & Storage

  1. Cooling: Transfer the hot pan to a wire rack. Let the cookies cool on the pan for 10 minutes, then move them directly to the wire rack to finish cooling.
  2. Storage: Store in an airtight container at room temperature for up to 2 days (or refrigerate for up to 3 days).
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