Preheat the oven to 350*F

Combine tahini paste, white sugar, brown sugar, egg and vanilla extract in a large bowl. Fit a hand mixer with the double beater attachments and blend the dough on low to medium until completely combined. The batter should look a little loose but will come together easily when squeezed in your fist.

Fold in chocolate chips.

Line a sheet pan with aluminum foil. Using a tablespoon sized scoop, drop the dough onto the pan in rows, leaving roughly 1-2" between each ball of dough.

Bake for 10-12 minutes, until the bottoms of each cookie have lightly browned.

Remove from the oven and let rest on the sheet pan until cool enough to handle.