Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes.

To the browned butter, mix in the honey, egg, and vanilla, mixing until smooth. Add the whole wheat flour, cinnamon (if using), baking soda, and salt. Mix in the chocolate and sesame seeds.

Let the dough sit and chill for 10 minutes. Then, roll the dough into tablespoon-size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake for 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm or let cool and store in an airtight container for up to 4 days.