Preheat oven to 350 F and Line 2 baking sheets with parchment paper. Set aside
Chop your chocolate into chunks and set aside.
In a medium, microwave safe bowl- melt the butter in 30 second increments, stirring each time to ensure that it evenly melts.
While the butter slightly cools. In a large bowl- combine flour, baking soda, baking powder, salt and whisk to combine.
Whisk sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the second egg. Stir in tahini. Add the vanilla.
Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. This step takes some wrist action for a few minutes but do not over mix! Fold in the chocolate.
Option to wrap the dough overnight- this enhances the flavor but its not required. You can also bake right away!
Bake for 10-11 minutes or until slightly golden on top. I always under bake my cookies because they will continue to bake once out of the oven. They may still appear soft but they will firm up! Optional- top with sea salt. Allow to cool at room temperature for 10 minutes and enjoy!