Sesame Tahini Honey White Chocolate Cookies

From saved to cooked

How to make it

1. 1

   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.

2. 2

   Combine the dry ingredients

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Bake

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