Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 stick (8 tablespoons) unsalted butter
- ⅓ cup honey
- ⅓ cup tahini
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup mixed black and white sesame seeds, toasted
Instructions
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
- In a large bowl, whisk together brown sugar and granulated sugar.
- In a small pot over medium-low, heat brown butter until golden specks form and it smells nutty, 6 to 8 minutes. Add honey and tahini to the pot and mix until well combined.
- Poor butter mixture into the bowl with the sugars and mix together. Whisk in egg and vanilla extract.
- Using a spatula, fold dry mixture into the wet mixture in two additions, just until the flour looks saturated.
- Cover cookie dough with plastic wrap and refrigerate for at least 4 hours or overnight to allow dough to firm up.
- Heat oven to 350 degrees F and prepare two baking sheets with parchment.
- Add sesame seeds to a shallow bowl. Form dough into 12 balls, then roll in sesame seeds to coat. Arrange 6 cookies evenly on each baking sheet. Freeze dough balls for 10 minutes to help cookies hold their shape when baking.
- One baking sheet at a time, bake cookies for 12 minutes, remove from oven, then give the baking sheet a bang on the counter to deflate the centers of the cookies. Return to oven for 3 minutes, bang the baking sheet on the counter again, then bake for another 3 to 4 more minutes until cookies look golden brown on the edges. Bang the baking sheet on the counter one last time after removing from oven.
- Repeat with a second tray of cookies. Allow cookies to cool on a baking sheet for 5 to 10 minutes before transferring to a cooling rack to cool completely.