Chop chocolate bars (or minis)and set aside. 

Preheat oven to 350 degrees. 

In a small bowl, combine sifted flour, baking soda, and salt. Set aside.

In bowl of a stand mixer, combine tahini, both sugars, applesauce, water and vanilla. Fit stand maker with paddle attachment and cream for at least 3 minutes.

Slowly add flour blend, mixing until completely incorporated. 

Remove bowl from stand mixer, and add chopped chocolate and chocolate chips. You can use just chocolate chips if you want, but I find that the thinly chopped bits of chocolate practically melt into the cookie, creating a bite of chocolate in every bite. 

Using a one ounce cookie scoop, distribute dough on cookie sheet that has been lined with parchment paper. Wet your fingers, and gently push down on the rounded top of each dollop of dough. This bit of flattening helps the cookies to spread more evenly. I place 8 dough balls per cookie sheet, and I usually do one sheet at a time. 

Bake cookies for a total of 12 minutes, rotating the cookie sheet halfway through baking. Remove from oven and allow to cookies to cool on cookie sheet for 5 minutes. 

Remove cookies from sheet and place on baking rack to cool. Cookies are best eaten warm, or gently reheated in microwave for 12 seconds.