Prep 2 baking sheets by lining them with parchment paper. Set aside.
Add black sesame seeds to a small sauce pan. Toast for 30 seconds to 1 minute until you can smell a toasted aroma and smoke starts coming off the seeds. Using a spice grinder or food processor, break down your sesame seeds into powder form. Add to a small mixing bowl.
Add flour and baking powder to the bowl. Mix and set aside.
Add granulated sugar, light brown sugar, eggs, vanilla extract, and salt to another bowl or to the bowl of a stand mixer. Whisk with a hand mixer or stand mixer for ~2 minutes until thick and creamy (see picture above for reference). Set aside.
Add white chocolate to another bowl. Melt butter in a small saucepan over medium heat. Once all the butter melts, lower the heat to low and cook until the butter turns a golden color. Pour browned butter over the white chocolate and mix until all the chocolate melts. If there are a few stubborn chocolate pieces, heat in the microwave in 10 second increments until all the chocolate melts.
Once all the white chocolate melts, pour mixture into the wet ingredients from step 4. Whisk everything together until well combined.
Sift the dry ingredients from step 3 into the wet ingredients. Mix until combined. Be careful not to over mix the dough. I personally like to use a spatula for this part to ensure I don’t over mix the dough.
Cover and cool in the fridge for 30 minutes.
Preheat the oven to 350 degrees F (177 degrees C).
Using a medium sized (~1.5 tbsp) cookie scoop, scoop the cookies onto the prepared baking sheets. Make sure cookies are at least 3 inches apart. The cookies will spread quite a bit, so make sure there is enough space between each one.
Bake for 12-14 minutes until the edges start to turn a golden brown. Cool on baking sheets for 10 minutes before transferring to a cooling rack to cool completely.