Brown the butter

• Melt the butter in a saucepan over medium heat and cook until the milk solids turn golden brown and it smells nutty.
• Pour the browned butter onto a tray to cool down faster.

Combine the dry ingredients

• In a large bowl, whisk together the granulated sugar, dark brown sugar, baking soda, baking powder and salt.

Chop the white chocolate

• Chop the white chocolate so you get both big pieces and small pieces.
• Keep the bigger chunks in one bowl and the smaller pieces in another.

Make the wet mixture

• Pour the cooled browned butter into the dry ingredients, leaving nothing behind.
• Add the egg, vanilla, honey, sesame oil and tahini and whisk until smooth.

Add the flour and chocolate

• Fold the flour in about halfway.
• Add the smaller pieces of white chocolate and fold just until combined, avoiding overdeveloping the gluten.
• Reserve the bigger chunks to top each cookie before baking.

Chill the dough

• Scrape the dough up the sides of the bowl to increase the surface area if you want it to chill faster.
• Chill in the fridge until firm enough to scoop.

Shape the cookies

• Take one or two of the reserved big chocolate chunks and scoop the dough over them, packing it in so there are no gaps.
• Pour the sesame seeds into a bowl and roll each dough ball around so only the edges are coated in sesame seeds.

Bake

• Place the dough balls on a baking tray and bake until the edges are set and the centers are still soft.