In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of kosher salt until well combined.

In a separate bowl, beat together 1/2 cup of softened unsalted butter, 1/2 cup of light brown sugar, and 1/4 cup of granulated sugar until fluffy, about 2-3 minutes.

Incorporate 1/3 cup of honey, 1 large egg, and 1 teaspoon of vanilla extract into the butter mixture, mixing until smooth.

Gradually add the flour mixture to the wet ingredients, stirring gently until a smooth dough forms. Fold in 4 tablespoons of toasted sesame seeds.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions.

Roll the dough into balls and then into additional toasted sesame seeds if desired. Place them on the prepared baking sheet, leaving space in between.

Bake for 10-12 minutes until the edges are golden and the centers remain soft.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.