Chocolate chip cookies with halva

Votes: 1

How to Make Chocolate Chip Halva Cookies

Time: 1 hour 25 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 130, total fat 7 G., saturated fats 4 G., proteins 1 G., carbohydrates 18 G., fiber 1 G., cholesterol 18 mg, sodium 70 mg, sugar 13 G.

The flavor of classic chocolate chip cookies in this recipe is enhanced by two amazing ingredients: halva and sea salt. Stir the halva into the dough until it creates marbled streaks, and sprinkle the cookies with coarse sea salt before baking. The taste is simply magical!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup premium flour
1/3 cup cocoa powder
0.5 tsp of soda
0.5 tsp fine salt
110 g unsalted butter at room temperature
0.5 cup granulated sugar
0.5 cup brown sugar
1 large egg
2 tsp vanilla extract
1 tbsp. semi-sweet chocolate granules
170 g halva, crumbled
1 tbsp sesame seeds
2 tsp sea salt flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, challah, sesame, cocoa, chocolate chips (granules)

Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven and preheat the oven to 190°C.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
In a medium bowl, combine the flour, cocoa powder, baking soda, and fine salt. In the bowl of a stand mixer, combine the butter, granulated sugar, and brown sugar. Beat with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.

Add the egg and mix until smooth. Add the vanilla. Reduce the speed to low and add the flour mixture in two additions, mixing until fully incorporated. Add the chocolate and mix.
Turn off the mixer and add the halva. Gently mix until smooth and slightly crumbly and marbled (this will only take 5-6 turns of the mixer). Do not overmix the dough, otherwise the marbled effect will be lost.
Drop the dough in heaps of about 2 tablespoons (a 60 ml ice cream scoop works well here) onto 2 baking sheets, spacing them 2.5 cm (1 in) apart (you should get 12 cookies per sheet). Sprinkle with sesame seeds and sea salt.
Bake until the cookies are set on the top and bottom, 8–10 minutes. Let the cookies cool on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Store in a tightly sealed container for up to 1 week..