Tahini cookies

Ingredients

For 12 people

• 4 tbsp unsalted butter
• 1/2 cup tahini, well stirred
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tbsp sesame seeds
• 1 tbsp granulated sugar for rolling

Method

1. Brown the butterSet a small saucepan over medium heat and melt 4 tbsp unsalted butter. Cook, swirling often, until the milk solids turn golden brown and the butter smells nutty, 3 to 4 minutes. Pour into a medium bowl and let it cool for about 5 minutes so it is warm, not hot. This keeps the tahini smooth and prevents the egg from scrambling.
2. Mix the wet baseWhisk 1/2 cup tahini, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar into the browned butter until glossy and thick. Whisk in 1 large egg and 1 tsp vanilla extract until the mixture looks emulsified and slightly lighter in color.
3. Add the dry ingredientsIn a separate bowl, stir together 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp fine salt. Add the dry mixture to the tahini mixture and fold with a spatula just until no dry streaks remain. The dough should be soft but scoopable; if it seems greasy, let it stand 5 minutes so the flour hydrates.
4. Chill the doughCover the bowl and chill for 30 minutes. This brief rest firms the tahini and butter so the cookies hold their shape and bake with a tender center. If you skip this step, expect more spread and thinner cookies.
5. Portion and coatHeat the oven to 350 F and line two baking sheets with parchment. Combine 2 tbsp sesame seeds with 1 tbsp granulated sugar in a shallow bowl. Scoop the dough into 12 portions, about 2 tablespoons each, then roll each piece into a ball. Roll the tops and sides in the sesame-sugar mixture and arrange on the sheets with at least 2 inches between cookies.
6. Flatten before bakingPress each dough ball gently to about 1/2 inch thick with your palm or the bottom of a glass. The cookies should be evenly thick so the centers finish baking at the same rate as the edges.
7. Bake until set at the edgesBake one sheet at a time for 10 to 12 minutes, rotating the pan halfway through. The cookies are done when the edges look set and lightly browned and the centers still look a little soft and puffed but not wet. They will firm as they cool, so avoid overbaking if you want a chewy middle.
8. Cool and serveLet the cookies cool on the baking sheet for 5 minutes, then move them to a rack to finish cooling. Serve once the centers have set enough to lift cleanly. For the best texture, stack them only after they are fully cool so the sesame coating stays crisp.