Black Sesame Cookies - Bake When It Rains

Preheat the oven to 300°F and line a baking sheet with parchment paper.
In a medium bowl, combine the flour, baking soda and salt. Set aside.
In a medium saucepan, brown the butter on medium low heat. (This means cooking the butter until brown, stirring occasionally) It's going to sizzle loudly, then go quiet and become foamy and dark in colour. As soon as it's brown, take off the heat and set aside to cool.
In a food processor, blend the sesame and tahini. It will look chunky at first, but continue blending until it's a smooth paste.
In a large bowl, combine the brown butter and sugar.
Whisk in egg and egg yolks.
Whisk in black sesame paste.
Fold in the flour mixture until just combined.
Fold in the chopped white chocolate until just combined.
Scoop the cookies into 40 gram balls (around 2 tbsp), leaving 2 inches between each cookie.
Bake for 8-9 minutes, until the outside of the cookie is mostly opaque and grey. Cool.