In a medium bowl combine the flour, baking soda and baking powder with a pinch of sea salt.
In a large mixing bowl using an electric egg beater or a stand mixer, cream together the vegan butters and sugars, around 2 minutes.
While still mixing, add the aquafaba followed by the tahini, olive oil and vanilla and mix until combined and a little fluffy.
Remove the bowl from your stand mixer and add in the dry ingredients and the chocolate chunks, mixing until combined.
Cover the bowl with cling film and place the dough in the refrigerator for at least 2 hours. This will firm up the dough for rolling and create a chewier baked cookie. You can refrigerate the dough from 2 hours up to 24.
Preheat the oven to 175 degrees C (350 degrees F) and line a baking tray with baking paper.
Roll around a table spoon of the refrigerated dough in to a rough ball and lay 6 to 8 balls on your baking tray (depending on its size) and pop in the oven for 15 minutes - 18 minutes.
Remove the baked cookies from the oven and allow them to cool slightly (they will deflate and crack beautifully during these few minutes) before gently setting them aside to continue baking the remaining dough.
Roll and bake the remaining dough. Store in an airtight container for up to 3 days.