Step 1

1 Preheat the oven to 325 degrees with the rack in the middle

Step 2

2 Line 2 large, rimmed baking sheets with parchment paper or silicone baking mats

Step 3

3 Scatter the sesame seeds on one of the baking sheets and bake until lightly toasted, 8 to 10 minutes

Step 4

4 Transfer the pan to a wire rack to cool and then transfer the seeds to a small bowl

Step 5

5 In a medium bowl, whisk together the flour, baking soda and salt

Step 6

6 In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat together the butter and brown sugar on medium-high until it's the consistency of wet sand, about 2 minutes

Step 7

7 Reduce the speed to medium and beat in the egg and vanilla until combined

Step 8

8 Using a wooden spoon or rubber spatula, add the flour mixture, and then fold in the cooled toasted sesame seeds

Step 9

9 Drop level teaspoons of the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart

Step 10

10 (Allowing space is important, as the cookies will spread

Step 11

11 )

Step 12

12 Bake, 1 sheet at a time, for 7 to 8 minutes total, until the tops of the cookies bubble and the edges turn deep brown, rotating the baking sheets from front to back once during baking

Step 13

13 Transfer the baking sheets to a wire rack to cool slightly, then use an offset spatula to transfer the cookies to the rack to cool completely

Step 14

14 (If you leave the cookies on the baking sheet to cool completely, they will be more crisp; if you remove them immediately, they will be slightly softer

Step 15

15 ) Repeat with the remaining dough

Step 16

16 Serve, or store in an airtight container