In a stand mixer with the paddle attachment, whip butter for 2-3 minutes until it is nice and fluffy. Then add tahini, brown sugar, and white sugar. Continue to whip for an additional 2 minutes.
Add egg, honey, and vanilla extract and continue to whip until fully incorporated.
In a separate mixing bowl, sift flour and then add baking powder, baking soda, and salt. Whisk these ingredients together for about 30 seconds and then add to the stand mixer.
Fold in chocolate chips.
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper. Using an ice cream scoop (or roughly 2-3 rounded tbsps), spoon cookie dough onto a baking sheet, spaced 2 inches apart. Sprinkle with flake salt. Put in the freezer for 20 minutes.
Reduce oven temperature to 325 degrees F and bake cookies for 18-20 minutes.