CHOCOLATE-CHOCOLATE CHIP HALVA COOKIES

Chocolate-Chocolate Chip Halva Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 1h5m

Yield 2 dozen

Number Of Ingredients 13

1 cup all-purpose flour (see Cook's Note)
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
6 ounces halva, roughly crumbled
1 tablespoon sesame seeds
2 teaspoons flaky sea salt

Steps:

Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
Whisk the flour, cocoa powder, baking soda and fine salt in a medium bowl.
Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until just combined; add the vanilla. Reduce the speed to low and add the flour mixture in 2 batches, mixing until everything is incorporated before adding the next batch. Add the chocolate chips and beat until combined. Turn off the mixer and add the halva. Gently beat on "stir" until just combined and the dough looks a bit crumbled and swirled (this will take only 5 to 6 turns on the mixer); do not overmix or it will lose the swirl effect.
Drop about 2 tablespoons dough per cookie (a 2-ounce ice-cream scoop works nicely here) onto 2 baking sheets, spacing the cookies about 1 inch apart (you should have 12 cookies per sheet). Sprinkle the tops of the cookies with the sesame seeds and sea salt.
Bake until the cookies are set on the bottom and top, 8 to 10 minutes. Let the cookies sit on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Store in an airtight container for up to 1 week.