BROWN BUTTER

1. Place butter in saucepan - Place the unsalted butter in a saucepan or skillet over medium heat. I prefer a light-colored saucepan as this will allow you to see the color change more easily.
2. Melt the butter - Melt the butter slowly, stirring occasionally with a spatula to ensure even heating and to prevent burning.
3. Bubbling stage - Once the butter melts, it will begin to bubble and "sing" (they sound like crackling) as the water content evaporates. Continue cooking it over medium heat and stir. The butter will still look yellow at this stage.
4. Foaming stage - As the butter cooks for a few minutes, it will begin to foam with tiny bubbles and the color will change from yellow to golden.
5. Browning stage - As the foam subsides, the browning will begin. Stir and watch the butter turn from a light brown to a rich, nutty brown color. Once the butter reaches a deep golden brown color and has a nutty aroma, remove it from the heat immediately to prevent it from burning. 
6. Pour - Measure out 140 grams of your brown butter mixture and pout into a heatproof bowl or container. Let the mixture cool completely before using it in the recipe (about 10 minutes).

KINAKO COOKIES

1. Mix the dry ingredients - In a medium bowl, combine the flour, kinako, baking powder, and salt. Set aside.
2. Mix the wet ingredients - In a large bowl, mix together the cooled browned butter and both sugars. Then add in the eggs and vanilla extract. Mix until well combined.
3. Combine the batter and chill - Fold in the dry mixture. Mix the batter just until combined. Cover and chill for at least 2 hours or overnight.
4. Preheat - When ready to bake, preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
5. Make the sugar + sesame mixture - Add the turbinado sugar and toasted white sesame seeds in a small bowl. Set it aside.
6. Shape the balls - Each batch of cookie dough should make about 10-11 equal balls weighing about 70-75 grams (or about 2.5-3 tablespoons each).
7. Coat the balls - Coat each ball in the sugar and sesame mixture. Make sure they are fully covered. Arrange them approximately 2 inches apart on a lined baking sheet. If your baking sheet can't accommodate all the cookie dough balls, keep the remaining uncoated ones in the fridge until you're ready to bake.
8. Bake and cool - Bake for 18-20 minutes or until the bottom edges begin to brown. After letting them cool on the pan for 2 minutes, transfer the cookies to a wire rack and allow them to cool completely.