1 cup whole wheat pastry flour (seriously! it helps w the nuttiness*)
6 oz dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)
Preheat oven to 350°F and line a 8 x 8 pan with parchment paper. Set aside.
In a standing mixer fitted with a paddle attachment, cream together butter, tahini, and both sugars until fluffy, about 2 minutes. Add in egg, salt and vanilla extract and beat for an additional 2 minutes.
Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.
Transfer the dough to the prepared pan, spreading it out evenly. Bake for about 30 minutes. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.
Top with a sprinkle of sea salt and serve!
if you don’t want to use whole wheat pastry flour, you can substitute it with 1 cup plus 3 tablespoons AP flour