1-Toast sesame seeds: Toast sesame seeds in a skillet over medium-low heat until golden brown; let them cool and set aside. This step is crucial as it brings out a deeper, nuttier flavor that makes the cookies stand out.

2-Whisk together dry ingredients: Whisk together 1 1/2 cups all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder in a small bowl to blend the dry ingredients evenly.

3-Melt butter and combine with honey: Gently melt 8 tablespoons unsalted butter in a small saucepan over low heat, then stir in 1/3 cup honey until fully combined for a smooth base.

4-Whisk sugars with honey-butter mixture: In a medium bowl, whisk 1/2 cup light brown sugar and 1/2 cup white granulated sugar with the honey-butter mixture until it’s uniform and creamy.

5-Add egg and vanilla: Add 1 large egg and 1 teaspoon vanilla extract; mix everything together until well incorporated, creating a flavorful wet mixture.

6-Fold in flour mixture: Fold in the flour mixture just until no streaks remain, being careful not to overmix to keep the cookies tender.

7-Chill the dough: Cover the dough and chill in the refrigerator for 3-4 hours or overnight until firm this helps with texture and prevents spreading.

8-Portion the dough: Portion the dough into approximately 12 balls, each about 2 tablespoons, for uniform sizing.

9-Roll dough balls in sesame seeds: Roll each dough ball generously in the toasted sesame seeds, making sure to cover all sides for that extra crunch and flavor.

10-Freezing dough balls: Place the seeded dough balls in the freezer while preheating the oven to 350°F (175°C) to firm them up even more.

11-Prepare baking sheets: Line baking sheets with parchment paper and place 6 dough balls per sheet, spaced 2 inches apart, for even baking.

12-Bake first 7 minutes: Bake for 7 minutes, then rotate the trays and swap rack positions for consistent results.

13-Bang trays to deflate cookies: Firmly bang the trays against the counter to deflate the cookies and create those signature ripples for a chewy center.

14-Bake additional 6-7 minutes: Bake for another 6-7 minutes until the edges turn deep golden and the centers stay slightly pale.

15-Final bang to set shape: Remove the trays and bang them firmly against the counter one final time to set the shape.

16-Cool the cookies: Let the cookies set on the trays for 5-10 minutes, then transfer to a wire rack to cool completely.