These tahini chocolate chip cookies with a sprinkle of sea salt are easy to make and way more grown up than Chips Ahoy. Make the dough a day ahead to let it chill overnight.
Add the butter, tahini and sugar to the bowl of the stand mixer and mix on medium speed for 5 minutes, or until light and fluffy. Add the egg, egg yolk and vanilla and beat for an additional 5 minutes so that the mixture has an almost whipped consistency.
Sift the flour, baking soda, baking powder and salt in a large bowl and whisk together to combine.
Add the flour mixture to the tahini mixture and mix on low speed, until just combined. Do not over mix.
Add the chopped chocolate and use a rubber spatula to fold the chunks into the batter. Cover and refrigerate for 12 hours or overnight.
Preheat the oven to 325°. Line a baking sheet with parchment paper or a silpat.
Use a 2 tablespoon ice cream scoop to measure out large cookies... Sprinkle the cookies with sesame seeds. Be sure to space them at least 3" apart on the cookie sheet.
Bake for 13-16 minutes until golden brown around the edges but pale in the middle. As soon as the cookies come out of the oven, lightly sprinkle with sea salt.
Notes
Store tahini chocolate chunk cookies in a sealed, airtight container.