Salted Tahini Chocolate Chip Cookies

4 ounces unsalted butter

1/2 cup tahini

1 cup of sugar

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1 cup plus 2 Tbsp, all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon kosher salt

1 and 3/4 cups Valrhona discs or

chocolate chunks, bittersweet or

semisweet

Makes approx 30 cookies

In the bowl of an electric mixer fitted with.the saddle attachment, cream the butter, tahini and sugar at medium speed until light and fluffy, about 5 min. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined.; Use a rubber spatula to fold in the chocolate chips. Dough will be soft, not stiff.
Line a baking sheet with parchment pater. Using a 2 ounce scooper with release, scoop out dough balls and place them on the baking sheet. Wrap the baking sheet with plastic wrap and place it in the freezer for no less than 12 hours. This will allow the glutensij the flour to relax and will give you a tender soft cookie. Do not skip this step.
Preheat the oven to 350 degrees.
At this point you can bake 1 or all of the cookies. Or put the frozen cookie balls into a zip lock freezer bag and can stay up to 6 months in the freezer.
Place the cookies on the baking sheet at least 3" apart to allow them to spread..Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle them sparsely with salt. Let cool at least 20 minutes on a rack.