Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.

In a medium bowl, add all ingredients except chocolate chips. Using a rubber spatula, stir and fold until thoroughly mixed—making sure no flour or tahini/nut butter patches remain. Make sure to stir until a cohesive dough ball forms.

Fold in chocolate chips.

Using a medium cookie scoop, scoop and drop cookie dough onto baking sheet, evenly spaced apart. Do not roll cookie dough in the palm of your hands—this will cause the dough to warm up and release too much oil, resulting in spread out cookies with unseemly crisp edges.

Using the palm of your hand, quickly press down to flatten cookies about halfway—they’ll spread just a bit while baking. Press chocolate chips into cookie tops. Press together any cracks or crumbles that form to create a mostly smooth-edged, round cookie.

Bake for 12-16 minutes. Mine took 14 minutes. Place cookie sheet on a cooling rack, and allow cookies to cool directly on the sheet for 15-20 minutes—do not remove from sheet for at least 15 minutes, as cookies are fragile. You can underbake a little (12 minute end) for soft, but brownie-like cookies.

Use a heatproof cookie spatula to gently transfer cookies directly onto the cooling rack to cool for about 30 minutes, or until completely cooled and not fragile. Enjoy! Storing notes below.