Preheat your oven to 350°F / 175°C. Then line two large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda and salt. Then set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter, brown sugar and granulated sugar on medium speed until light and fluffy (about 3 minutes).

Scrape down the sides of the bowl and add the tahini and mix on medium-low until just combined.

Beat in the room-temperature egg until just combined, then mix in the vanilla extract.

Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until just combined. Ensure not to overmix or your cookies will be tough.

Gently fold in the chocolate chips with a spatula.

Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between each ball.

While you can bake immediately, chilling the dough for 30 minutes (or even better> 2 hours) will deepen the flavor and lead to a chewier cookie.

Bake for 10 to 12 minutes, rotating the sheets halfway through. The edges should be set and golden, but the centers should still look slightly soft and underdone.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is critical for setting the final chewiness.

Sprinkle with a tiny pinch of flaky sea salt while still warm. Enjoy!