Tahini Pretzel Chocolate Chip Cookies

Preheat the oven to 350°F/180°C.
Combine butter, tahini, and sugars in a stand mixer with a flat beater. Turn on to medium speed and beat until smooth.
Add egg and vanilla, and increase speed, beating until fluffy.
Turn off the mixer and add flour, baking soda, baking powder, and mix on low speed until combined.
Fold in the pretzel pieces and chocolate chips using a spatula until evenly spread.
Place the dough in the refrigerator and let it chill for 1 hour.
Using a cookie scoop or your hands, scoop balls of dough onto a parchment-lined baking sheet. Make sure to space out the cookies.
Top each cookie with an additional pretzel (optional) - don't press too hard, or the pretzel will break.
Bake for 10–14 minutes until lightly golden and the tops are crackly.
Let the cookies cool in the pan for a few minutes, and then transfer to a cooling rack.