Sourdough Tahini Honey Cookies

If your sesame seeds aren't already toasted, toast them in a small skillet over medium heat for a couple of minutes until they're fragrant and lightly brown. Transfer to a small bowl.
Preheat the oven to 350ºF (177ºC) and line a large baking sheet with parchment paper.
36 g Sesame Seeds
Mix the dry ingredients in a small bowl and set aside.
130 g All-purpose flour, ½ tsp Baking soda, ½ tsp Kosher salt
In a medium-sized mixing bowl, whisk together the tahini, honey, and light brown sugar. Be sure to break apart any clumps of tahini and brown sugar until the mixture is thick and smooth.
Add the sourdough discard and mix thoroughly incorporated. Then, add the whole milk and vanilla extract.
The mixture will be very wet and sticky.
128 g Tahini, 113 g Honey, 38 g Light brown sugar, 120 g Sourdough discard, 38 g Whole Milk, 1 tsp Vanilla Extract
Fold the dry ingredients into the wet ingredients until no floury spots remain.
Scoop 2 TBS of the dough and roll into balls, very lightly flouring your hands to prevent sticking. Dip the tops of the cookies in the bowl of sesame seeds to coat the toss and place a couple of inches apart on the baking sheet.
Press down the tops slightly to encourage some spreading.
Bake for 12-13 minutes until the cookies just set and the bottoms are light brown. Use a spoon to press down on the tops for chewier cookies.