Instructions

1. In the bowl of a stand mixer, with the paddle attachment, beat butter, tahini, brown sugar and granulated sugar until fluffy, about 5 minutes.  Add in egg, egg yolk and vanilla.  Beat for 2 additional minutes.
2. Into a medium bowl, combine whole wheat flour, baking soda, baking powder and salt.  With the mixer on low speed, slowly add dry ingredients into the wet ingredients and mix until just combined.  Fold in 3/4 cup chocolate chunks and toffee bits.
3. Place dough into the refrigerator to chill at least 2 hours.
4. Preheat oven to 350 degrees.  Line a baking sheet with a silpat or parchment paper.
5. Using a medium scoop, scoop balls of dough onto prepared baking sheet.  Place a few extra chocolate chunks onto the top of each cookie and bake 9-11 minutes or until golden brown.
6. Remove from oven and bang the baking sheet onto the countertop to allow chocolate chunks to spread a little.  Sprinkle with sea salt and allow to cool on baking sheet.