Collect together your equipment (see Recipe Notes below) and ingredients.

If cooking straight away, preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4 and line one or two oven size baking sheets with baking parchment. 

Ensure the butter is at room temperature and soft enough to beat. If not soften it slightly in the microwave. (Be very careful not to melt it though – just do 5 seconds at a time if you are unsure.)

Put the butter, tahini, almond butter, both of the sugars and salt into a large bowl and using an electric whisk mix until fluffy. This should take 2-3 minutes. Use a paddle attachment in a freestanding mixer and mix on medium.

Add the miso, egg and vanilla extract and continue on medium until thoroughly mixed.

Add the flour and baking powder and beat until it is almost entirely incorporated - you can either do this on a slow speed using your mixer or by hand.

Fold in the chocolate chunks and pecan nuts until evenly mixed throughout.

Put the sesame seeds for the topping in a bowl and divide the dough into rough balls, (I use 30g/1 large tablespoon of dough per cookie). Use your hands to roll into smooth balls. Roll the top half of each ball in the sesame seeds.

If cooking straight away: place spread out on a baking parchment lined baking sheet and bake in the centre of the oven for 7 minutes. Take them out of the oven, flatten the tops with a palette knife or the back of a dessert spoon and put back in the oven and continue to bake for the remaining 2 minutes. OR

If cooking within the next 3 days: place the cookie balls close together on a baking sheet lined with baking parchment. Cover with cling film and store in the fridge for up to 48 hours until ready to cook. When you are ready to cook, place spread out on a baking parchment lined baking sheet and bake in the centre of the oven for 8 minutes. Take them out of the oven, flatten the tops with a palette knife or the back of a dessert spoon and put back in the oven and continue to bake for the remaining 2 minutes.

If freezing before cooking: place the cookie balls close together on a baking sheet lined with baking parchment. Cover with cling film and place in the freezer making sure they are not touhcing. As soon as they are solid, they can be transferred into labelled freezer bags or containers and frozen for up to 3 months. When you are ready to cook, place spread out on a baking parchment lined baking sheet and bake in the centre of the oven for 9 minutes. Take them out of the oven, flatten the tops with a palette knife or the back of a dessert spoon and put back in the oven and continue to bake for the remaining 2 minutes. (NB Cook from frozen - no need to defrost.)

The cookies are ready to come out of the oven when they are browning on the edges, soft in the middle and look ever so slightly under done.

Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack.