Preheat oven to 350°F.

Line 2 baking sheets with parchment paper; set pans aside.

Using a large, dry skillet, add the sesame seeds and place over medium heat. Cook, stirring constantly, for 4-5 minutes, or until seeds begin to turn light golden brown. Remove from heat and set seeds aside.

Using an electric mixer, cream together brown sugar and butter until light and fluffy (~2-3 minutes on medium speed.)

Add egg and vanilla extract; stir until well combined.

Add flour, salt and baking soda; stir until well combined.

Add toasted sesame seeds; stir until well combined.

{Optional} Chill dough in refrigerator for 30 minutes. This will make it easier to drop the dough onto the baking pans.

Drop ½-tsp balls of dough 1” apart on prepared pans. (Tip: For an easier method, transfer dough into a piping bag and pipe small amounts of dough onto pans.)

Bake for 8-10 minutes, or until golden brown.

Remove from oven and let cool completely before serving or packing into an air-tight container.