Cream butter, sugars, salt, and baking soda in the bowl of a stand mixer with paddle attachment combine the ingredients.
Mix on medium for two minutes.
Increase the speed to medium high and mix for two more minutes.
Pause to scrape down the sides. The dough should be pale tan color with a fluffy whipped texture.
Add Tahini while the mixer is going, add vanilla.
Drop the egg replacement in as slowly as possible to ensure that they properly emulsify into the butter mixture.
Increase mixing speed to high then continue mixing for another minute or 2 until fully incorporated.
Add flour and chopped chocolate to the mixer and mix until fully incorporated.
Portion and chill 65g scoops onto cookie tray and refrigerate for minimum 15 mins.
Place the benne seeds in a medium bowl and dip the top of the scooped cookie dough into the bowl covering half the cookie with seeds.
Bake at 350/177 for 13-14 mins.
Cool for 10 mins the texture gets better.
**For more dense and chewy cookies use a flat bottom vessel like a glass jar and press down on each cookie then allow to cool.