Brown the Butter: Melt butter in a small saucepan over medium heat, stirring constantly. Once it turns goldenand smells nutty, remove from heat. Let it cool for 5 minutes
Mix Wet Ingredients: In a large bowl, whisk brown butter, tahini, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla, whisking until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Fold & Add Mix-Ins: Gently fold the dry ingredients into the wet mixture. Stir in chopped dark chocolate, toasted sesame seeds, and toasted almonds.
Chill the Dough: Scoop the dough into 2 tbsp-sized balls and place on a baking sheet. Chill in the fridge for 15-20 minutes (this keeps them thick and chewy).
Bake: Preheat oven to 350°F (175°C). Place dough balls 2 inches apart on a lined baking sheet and bake for 8-10 minutes, until golden at the edges but soft in the center.
Finish & Cool: Sprinkle with flaky sea salt while warm. Let sit for 5 minutes before transferring to a wire rack.
