In a small pot over medium heat, melt butter. Stirring frequently, cook for 3–4 minutes until butter starts to brown and smell nutty.
Pour brown butter into a large heatproof bowl and allow to cool for at least 15 minutes.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Add sugars and black sesame butter to room temperature(ish) brown butter, whisking to combine. Add egg and vanilla, then whisk until fully combined and lighter in colour.
Add flour mixture to wet mixture, mixing with a silicone spatula just until combined. Fold in rainbow chocolate chips (or regular white chocolate chips).
Chill dough in fridge for 30–60 minutes.
When the chill time is almost up, heat oven to 350°F. Line two baking sheets with parchment paper; set aside.
Form dough into balls that are 1 ½ to 2 tablespoons each. (A #40 cookie scoop is super helpful here.) If desired, top each with a couple extra rainbow chips. Sprinkle a wee bit of flaky sea salt on top.
Bake for 10–11 minutes or until edges are set.
Transfer baking sheets to wire racks. NOTE: For perfectly round cookies, try Erin Clarkson’s cookie scoot method when they’re fresh out of the oven.
Let cookies cool on baking sheets for about 10 minutes before transferring cookies to wire rack to cool completely.
Notes
If you don’t have these pretty baking chips, you can use white chocolate chips or chopped white chocolate.
This website uses cookies to ensure you get the best experience on our website. By continuing to use our website, you consent to all cookies in accordance with our Privacy Policy.Got it!Privacy policy