In a bowl, mix together flour, cinnamon, and baking soda. In another bowl, beat egg and mix in the white/brown sugar, honey, olive oil, tahini, and vanilla extract. With ¾ of the dark chocolate, chop into small pieces and mix into the wet ingredients.

Fold the dry into wet ingredients, stirring until combined and resembles a wet sand. Now, use an ice cream scoop to scoop out about 10-12 balls, placing on a dish. With remaining chocolate pieces, chop into medium-sized pieces and carefully press about 2-4 pieces into the top of each dough ball.

Place this dish in the fridge for a couple hours and when ready, preheat oven to 350 degrees.

Place dough balls on 2 parchment-lined baking sheets (leaving sufficient room between them) and sprinkle tops with a pinch of granulated salt.

Bake for ~12 minutes. Remove from oven and drop baking sheet on counter top a few times to flatten out the cookies. Let cool on a cooling rack before serving.