Preheat oven to 375°F (190°C).
In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, whisk together egg yolks, granulated sugar, tahini, brown sugar, water and vanilla. Stir in dry mixture until just combined. Stir in chocolate chunks.
Drop batter, in 2 tbsp (30 mL) mounds about 2-inches (5 cm) apart, onto 2 parchment
paper-lined, rimmed baking sheets. Lightly press down using your finger on each cookie to help with even spreading.
Bake 1 sheet at a time for 10 minutes or until bottoms are light golden colour. Let baking sheets cool on wire racks for 3 minutes. Sprinkle lightly with salt while still warm. Transfer cookies to racks; let cool completely.
The cookies are extremely delish, just be prepared to use your muscles as the batter is very dense. but the reward for all the hand mixing is worth it.
What size chocolate bars should be used in this recipe?