Tahini chocolate chip cookies 🍪

Tahini gives these cookies an amazing texture and addicting flavour that isn’t overwhelming.
Recipe makes about 15 large cookies:
1/2 cup tahini (100% ground sesame paste)
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup (packed) brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tsp vanilla extract or 1 pack (9 g) vanilla sugar
3/4 tsp baking soda
1 tsp salt
1 cup and 2 tbsp (150g) all-purpose flour
1 1/2 cups semisweet chocolate chips
In a large bowl, beat the butter, tahini, and sugars until fluffy, either using a whisk, or hand/stand mixer.
Mix in the egg, egg yolk, and vanilla until thoroughly combined.
Mix in the baking soda, salt, and flour until just combined, then add the chocolate chips.
To prevent excessive spreading, it is best to either refrigerate the dough and bake it while cold, or pre-portion, freeze, and bake from frozen.
Bake the cookies at 325°F on a parchment-lined baking sheet.
Mine took 16 minutes. Smaller cookies will take less time (more around 12 minutes). Frozen cookies will take more time.