Preheat the oven to 375F.

Leave 8 tbsp of butter out on the counter to soften. In a small saucepan, brown the other 8 tbsp of the butter. Put a pan on medium-low heat and let the butter fully melt. Stir occasionally, until you see the milk solids start to separate and form flecks on the bottom of the pan. Let the butter fizz a bit and continue to stir. Cook low and slow for about 3-4 minutes, or until the milk solids start to become a golden brown. Remove the butter from the heat and stir until it is a deep, almost dark gold brown.

Pour the browned butter into a bowl and whisk it to lower the temperature slightly. Add in the tahini and whisk until smooth.

In the bowl of a stand mixer, add the other 8 tbsp of softened butter, the brown butter/tahini mixture, two eggs, the brown sugar and the granulated sugar. Beat on medium low for 4-5 minutes or until the mixture has lightened in color and is fluffy.

While the mixer is running, whisk together the flour, cornstarch, baking powder and salt in a bowl.

Add the dry ingredients to the wet and use a spatula to form a dough. Put this in the fridge to chill for a few minutes while you prepare the gomashio.

Add the sesame seeds to a pan on medium-low heat and toast until the white sesame seeds are golden brown, about 3-4 minutes. Using a mortar and pestle or a spice grinder, lightly crush the seeds with the flake salt and cane sugar to create the gomashio coating.

Scoop the cookie dough into 1.5 ounce balls and roll the tops in the gomashio.

Place the balls evenly on a parchment lined baking sheet and bake at 375°F for 10-11 minutes.

Smack the baking sheet on the counter a few times to help flatten the cookies. They'll come out a bit puffy, but smack the sheet on the counter a few times and watch them flatten like magic. Use a bowl or cup to swirl around the edges of the cookie, helping to form them into perfect circles.

Let the cookies cool for 10-15 minutes before eating, then enjoy!