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Gently brown all your butter and infuse it with cardamom.
Add heavy cream to brown butter and let it cool lightly into a paste.
Whisk in white & brown sugar until smooth.
Add eggs, vanilla, nutmeg, orange zest & tahini. Mix.
In a separate bowl box together your dry ingredients; flour, salt & baking soda.
Incorporate dry & wet ingredients but don't over mix.
Fold in your chocolate.
In a large tray, portion out cookies on parchment. Let it rest in the fridge over night or place in the freezer for at least 4 hours.
When you're ready to bake, preheat your oven to 350°F and bake for 20-25 minutes.
Immediately after they're out of the oven hit them with some flakey salt and then let them rest for at least 15 minutes.