Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.

Whisk together the all-purpose flour, baking powder, baking soda, and kosher salt in a bowl.

Beat the softened unsalted butter, cream cheese, toasted sesame oil, canola oil, granulated sugar, and brown sugar in a stand mixer until smooth.

Add the large egg, whole milk, and vanilla extract. Beat the mixture until light and fluffy.

Gradually mix in the dry ingredients until just incorporated. Let the dough rest for 10 minutes.

Form the dough into balls and roll each ball in a mixture of toasted white and black sesame seeds.

Place the coated cookie dough balls on the prepared baking sheets, spaced about 2.5 inches apart.

Bake for 10-12 minutes, until the edges are golden brown but the centers are slightly underbaked.

Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.