Step 1
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined. Add and stir in ¾ cup (128 grams) of the white chocolate and sesame seeds. Set aside.
Step 2
In a small, heavy-bottomed saucepan, melt butter over medium heat and swirl the pot or stir with a heatproof spatula until butter starts to foam and the milk solids at the bottom of the pot start to turn a deep golden brown. The butter should also begin to smell nutty.
Step 3
Transfer the browned butter to the bowl of a stand mixer with the paddle attachment and cool to room temperature. Once slightly cooled, add tahini and sesame oil. Mix on low speed until fully combined.
Step 4
Add in the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar to the bowl of the stand mixer with the paddle attachment. Cream on medium to medium-high speed until pale in colour and fluffy, 3 minutes.
Step 5
Add in the egg. Beat on medium-low speed until thoroughly combined with the butter mixture. Repeat the process with the yolk, vanilla extract, and orange zest.
Step 6
Scrape down the sides of the bowl with a rubber spatula. Add the dry ingredients and mix on low speed until no flour streaks remain and it forms a dough; do not overmix.
Step 7
Cover and place dough into the fridge to chill; at least 1 hour (or overnight, or up to 2 days).
Step 8
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. Place sesame seeds into a small bowl or dish.
Step 9
Allow chilled dough to come to room temperature, about 5 minutes.
Step 10
With a small ice cream scoop or a tablespoon, scoop even-sized balls of dough (about 40 to 45 grams) onto the prepared baking sheets spaced at least 2 inches apart. Press and roll the dough into balls and roll in sesame seeds. With the palm of your hand or a flat-bottomed drinking glass, press each ball to about a ½-inch thickness.
Step 11
With the remaining ⅓ cup (57 grams) chopped white chocolate, press a chunk(s) of white chocolate onto the tops of each cookie.
Step 12
Place one of the baking sheets into the preheated oven and bake for 6 minutes. Remove from oven and with a small teaspoon or offset spatula, lightly press the white chocolate chunks on top of the cookies to make them “pool”. Rotate pan and bake for an additional 4 to 6 minutes; edges golden in colour, and the middles will look slightly underbaked.
Step 13
Allow the cookies to cool on the baking sheet for 10 minutes (the residual heat will set the middles) before carefully transferring cookies to a wire cooling rack; cool completely.
*Use good-quality white chocolate bars or Baker’s white chocolate, as chips tend to have stabilizers that prevent them from melting.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that the resulting cookies may have a less pronounced caramel flavour and be lighter in colour.
