Step 1

Place 3/4 cup plain Greek yogurt, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon kosher salt in a large bowl. Beat with a whisk by hand or with an electric hand mixer on medium speed until well combined, about 1 minute.

Step 2

While whisking or beating constantly, slowly add 1 (18-ounce) box Ghiradelli brownie mix and mix until well combined. Turn the mixer off. Scrape down the sides of the bowl with a flexible spatula. Add 1 cup mini chocolate chips and fold by hand until just combined.

Step 3

Cover the bowl and refrigerate for at least 1 hour or up to overnight.

Step 4

Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Coat the papers with cooking spray.

Step 5

Using a medium ice cream scoop or large spoon, drop the dough in 12 portions (about 3 ounces each) on the baking sheets, spacing them at least 3 inches apart, 6 per sheet.

Step 6

Using a spoon, drizzle 1/4 cup tahini over the cookies. Using a skewer, swirl the tahini into the dough. Sprinkle with white sesame seeds, and sea or flaky salt.

Step 7

Bake for 10 minutes. Rotate the baking sheets between racks and from front to bake. Bake until the dough no longer looks shiny and wet, 7 to 8 minutes more. Let cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack and serve warm or let cool to room temperature.