slice and bake tahini cookies

Add the butter to the bowl of a stand mixer. Add the sugar and mix for 3-4 minutes, until totally combined and fluffier.
Add tahini, egg yolks, and vanilla. Mix until combined. Add flour and salt and mix until just combined.
The dough should be a bit crumbly, but should easily come together when you squeeze some in your hand. If it does not easily come together, add 1 tsp additions of cold water to the dough until it easily does.
Transfer the dough to your work surface. Cut the dough in half and roll into a log, about 2 inches thick. Add the cinnamon and sugar to a plate and mix until combined. Roll each log of dough in the cinnamon and sugar until the outside is completely coated.
Wrap each dough log in plastic wrap, then in tin foil (the tin foil helps it stay more perfectly round). Transfer to the fridge for at least one hour (or up to 4 days).
Once the dough has chilled, preheat the oven to 350 F. Unwrap the dough and use a sharp knife to cut the dough into about 1/4 inch slices. Transfer up to 12 slices to a lined baking sheet.
Bake for 8-11 minutes, until the cookies are barely just starting to brown. Transfer to a cooling rack. While the cookies cool, melt the chocolate -- add the chocolate chips to a bowl and microwave for 30 second intervals, stirring between each, until the chocolate is smooth and melted.
Once the cookies have cooled, drizzle melted chocolate onto each cookie. Top with a pinch of flakey salt and enjoy!