Take a traditional chocolate chip cookie and give it a little something new. These cookies have the most pleasant balance of sweet, nutty, and of course salty!
Pre-heat oven to 350 degrees F (180 C). Cream tahini, coconut cream, yogurt, and sugar together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. You really want to try to mix/handle this dough as little as possible for the best results on your final cookies. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
Roll into golf-sized balls and place about 2 inches apart on baking sheet. Press the cookies down into discs and sprinkle lightly with desired amount of sea salt (Tip: if you don't want to use course salt you can try just giving them a light sprinkle of table salt.)
Bake for 8 - 9 minutes until edges just start to turn golden brown. (The trick for making these the best is to keep them light and soft so that the retain the super chewy texture.) Remove from oven and cool for about 5 minutes before moving to cooling rack.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.