Toast black sesame seeds in a dry skillet over medium heat for about 20-25 seconds until fragrant and golden.

Combine ground black sesame, all-purpose flour, and baking soda in a bowl and whisk together.

Melt unsalted butter in a saucepan and cook until golden brown, then let cool.

Cream granulated and brown sugar with browned butter, then mix in eggs, salt, and vanilla until smooth.

Gradually add dry ingredients to wet mixture, folding gently, then mix in dark chocolate chips.

Wrap dough in plastic wrap and refrigerate for about 20 minutes.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop dough onto prepared sheets and bake for 9-11 minutes until edges are lightly brown.

Let cookies cool on baking sheets for 10 minutes before transferring to a wire rack.