Preheat oven to 350°F.
Whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Cream butter. Add granulated sugar and brown sugar. Mix until smooth. Scrape down bowl as needed to ensure thorough mixing. Add eggs and mix until incorporated. Add tahini and mix until combined.
Add flour mixture and mix until there are no longer any dry streaks of flour. Fold in chocolate chunks until evenly distributed.
Cover cookie dough with plastic wrap and place in the fridge. Allow to chill for an hour until dough is slightly cool to the touch.
Use a #24 cookie scoop to portion out the dough. Place dough on a parchment lined tray at least 2-inch apart from each other. Sprinkle sesame seeds over dough. Bake for 14-18 minutes until the edges of the cookies are crisp and the middle is still a bit soft. Allow to cool in pan until cookies are firm enough to move to a wire rack to cool .