Combine flour, sesame powder and baking soda in a medium bowl. Mix until combined and set aside.
Brown butter in a small sauce pan. Heat butter over medium high heat until the butter melts and then lower it to low. Cook the butter until golden brown and small brown solids start to appear. Remove from the heat and set aside.
Combine granulated sugar and light brown sugar in a large bowl. Add the brown butter. Whisk with a stand mixer or hand mixer until just combined.
Add the eggs and whisk until a smooth creamy mixture forms. Add the salt, vanilla extract, and sesame oil or Tahini paste and mix until just combined.
Add the dry ingredients to the bowl and mix with a spatula/wooden spoon until just combined.
Add chocolate chunks and mix until just combined.
Let the cookies rest in the fridge for 20 minutes.
Preheat the oven to 350 degrees F.
Line baking sheet with parchment paper. Use a 2 tablespoon (medium-sized) cookie scoop to scoop cookie dough onto the prepared baking sheet 2 inches apart.
Bake for 10-12 minutes until the edges are light brown.
Rest for 10 minutes on the baking sheets and then another 10 minutes on a cooling rack before serving.