In a large mixing bowl, beat the softened butter and light brown sugar until light and creamy.

Add the tahini paste, egg and vanilla extract.

Beat until smooth and well combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients.

Mix until a soft cookie dough forms.

Fold in the dark chocolate chunks until evenly distributed.

Scoop equal portions of dough onto a parchment-lined baking sheet.

Sprinkle the tops with sesame seeds.

Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Serve and enjoy.