Gold Chocolate Miso and Corn Cookies

Brown the butter in a pan over medium heat and set aside to cool
Once cool, preheat the oven to 170°C
Mix the brown butter, miso paste and both of the sugars together.
Mix in the egg followed by the flour and bicarbonate of soda.
Mix in the callebaut gold chocolate and corn snacks
Weigh the dough into 60g balls
Roll the dough balls in the sesame seeds until completely covered
Bake at 170°C for 14 minutes
Use a cookie cutter to shape them into perfect circles as soon as they come out of
the oven.