Step 1

Preheat oven to 350F/180C degrees. Line 2 pans with parchment paper.

Step 2

In a medium bowl whisk together flour, baking soda and salt. Set aside.

Step 3

In a mixer bowl fitted with the paddle attachment, beat butter, tahini, granulated sugar, and brown sugar on medium speed for 4-5 minutes until well combined. Beat in the eggs, one at a time, until combined. Beat in vanilla extract. Add flour mixture and beat on low speed just until combined (avoid overmixing). Add chocolate and beat just until combined.

Step 4

Drop rounded balls of dough onto prepared baking sheet, the size of 2 tablespoons each or about 2-inch in diameter, (I use this ice-cream scoop, and get exactly 24 cookies out of the dough). Bake for 11-12 minutes, until cookies just begin to brown at the edges, but the center is still soft. Sprinkle cookies with coarse sea salt, if desired. Leave to cool in pan for at least 10 minutes or until the cookies are easy to transfer without breaking. Transfer to a wire rack to cool completely.

Step 5

Store cookies at room temperature in an airtight container for up to 3 days, or in the freezer for up to 2 months, then thaw overnight in the fridge.