Step 1. Preheat the oven to 350°F/180°C/gas mark 4.

Step 2. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper.

Step 3. Whisk together the flour, baking soda, and salt in a medium bowl.

Step 4. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute.

Step 5. Add the egg and almond extract and mix until completely combined.

Step 6. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.

Step 7. Add the chocolate chips, coconut, and sesame seeds and mix on low speed until evenly distributed.

Step 8. The dough should be smooth, dense, and somewhat pliable. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.).

Step 9. Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.

Step 10. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.

Step 11. When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days..