Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional settings.

In a large bowl, whisk together tahini, brown sugar, vegan Greek-style yogurt, vanilla extract, non-dairy milk, and white miso until well combined.

Sift the all-purpose flour, baking powder, baking soda, and sea salt into the wet ingredients and fold gently.

Fold in about ¾ of the bittersweet dark chocolate chunks and vegan chocolate chips.

Using a cookie scoop, form 14 balls from the dough, roll them by hand, and place on a lined baking sheet.

Sprinkle the remaining chocolate and optional sesame seeds on top of each dough ball. Bake for 12-14 minutes.

Let cookies cool on the baking tray for 5 minutes before transferring to a wire rack.