Preheat your oven to 350°F and line a baking sheet with parchment.
In a small-medium bowl, mix together flour, salt and baking soda. Set aside.
Cut your butter in half and put half in a small sauce pan over medium heat.
Brown your butter. If you have never browned butter before, stir the butter as it melts. First the butter will foam and then dissipate into bubbles. The milk solids at the bottom will brown and the butter will turn a golden color. The butter will go from browned to burnt very quickly so do not walk away during the process. As soon as the butter is aromatic and golden brown, pour into a medium large bowl.
Add the other half of your butter to your browned butter and stir until it is melted into it.
Add in your granulated and brown sugar and stir to combine.
Add in the vanilla and egg and stir until the egg has become homogenous with the butter sugar mix.
Add your dry ingredients to your wet and stir until just combined.
Add your chopped white chocolate and mix into the cookie dough.
Pour your black sesame seeds into a small bowl.
Scoop your cookie, roll into a ball and drop into the sesame seeds, rolling around until the cookie is covered.
Place your cookie dough onto the baking sheet. Repeat until you have about 5 cookies on your sheet. Allow a fair amount of space as the cookies will spread a bit.
Bake on the center rack of your oven for 12 minutes. As soon as cookies come out of the oven, sprinkle with flaky salt. Allow to rest on the baking sheet for another 4-5 minutes. When cookies come out they will be very soft but just becoming lightly golden. Cookies will firm up while they rest. Transfer to a cooling rack after they have sat on the baking sheet.
Store in an airtight container for up to a week. Enjoy!
