In another bowl add all the dry ingredients together: flour, baking soda, salt and whisk to incorporate. Chop the white chocolate into small pieces.

In a bigger bowl, whisk egg, egg yolk, vanilla and both sugars together until thick and creamy. Drizzle in the tahini and whisk until it is incorporated. This will thicken the mixture slightly. Slowly pour the cooled butter into the mixture and whisk until everything has emulsified and there is no pool of melted butter floating on top.

Switching to a spatula, fold the dry ingredients along with the white chocolate chunks into the sugar mixture until there are no dry spots left. Cover with cling film and chill in the fridge overnight or a minimum of 2 hours.

Preheat the oven to 190°C and line a large baking tray with baking paper. Take the cookie dough out from the fridge and create balls of 2 tbsp worth of dough. Roll the balls into the black sesame seeds and place on the baking tray, making sure to space them out.

Once your oven is up to temperature, bake the cookies for 8-12 mins, until evenly golden - the middle will look a little undercooked and the edges should look crispy. Take them out and bang the tray down onto your counter - this will help deflate the cookies quickly and create a chewier middle. Let them cool down a little before tucking in. As they cool down, they’ll firm up.