* 1/2 cup (115g) Unsalted Butter * 3/4 cup (150g) Light Brown Sugar * 1/4 cup (50g) Granulated Sugar * 1 tbsp Heavy Cream or your milk of choice! (ideally with a high fat content) * 1 Egg large * 2 tsp Vanilla Extract * 1 1/4 cup (150g) All-purpose Flour * 1 tsp Baking Soda * 1/2 tsp Sea salt or Kosher salt + extra pinch for tops of finished cookies! * 3/4 cup (145g) Semi-sweet Chocolate Chips * 3/4 cup Halva sesame seed, sunflower seed, or pistachio halva candy
**Instructions**
1. Line 1-2 baking sheet(s) with parchment paper. Set aside.
Brown Butter
1. In a small saucepan and over medium-low heat, melt butter. Swirl pan every 30 seconds until butter begins to sizzle. Reduce heat to low. 2. Continue swirling for ~3 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Remove from heat. 3. Using a wooden spoon or spatula stir butter, lift browned butter bits from the bottom of the pan. Allow to cool slightly before using for the dough steps (below).
Halva Chocolate Chip Cookie Dough
1. In a small bowl, whisk together flour, baking soda, and salt (note: this process aerates and sifts dry ingredients). Set aside. 2. In a large bowl with an electric mixer, beat sugars (brown and granulated) with brown butter until smooth. Add heavy cream and continue to beat for another minute on medium-low speed. 3. Add egg and vanilla extract. Continue mixing on medium-low speed until combined. Scrape the sides of your mixing bowl to incorporate all ingredients. 4. Slowly add the dry (flour mixture) to the wet (butter/sugar/egg mixture), beating on low speed until just combined. Add chocolate chips to the batter. Stir/mix until just until combined. 5. Add crumbled halva to the cookie batter. Stir together one final time until evenly incorporated. 6. Scoop dough into 2 tbsp portions and set on flat plate/baking sheet. Cover dough with plastic wrap and refrigerate for at least 1h.
Assembly/Baking
1. Preheat oven to 350F (325F if using convection bake). 2. Once dough is chilled, remove cookie dough balls from the fridge and place cookies onto a baking sheet, spaced 2-3″ apart. 3. Pro-tip: For the perfect, textured, chocolate chip cookie shape after baking – tear each refrigerated dough ball in half, place the bottom half on the top half, and press the two halves together *slightly* into a fairly round ball. Watch the perfect cookie form while it bakes! 4. Bake cookies at 350F for ~15 min or until the edges are golden brown and firm. 5. Sprinkle each cookie with flaked salt upon removing from the oven and allow to cool completely on the cookie sheet. 6. Enjoy!!
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Halva Chocolate Chip Cookies
**Recipe:** https://themindfulmeringue.com/halva-chocolate-chip-cookies/
**Ingredients**
* 1/2 cup (115g) Unsalted Butter
* 3/4 cup (150g) Light Brown Sugar
* 1/4 cup (50g) Granulated Sugar
* 1 tbsp Heavy Cream or your milk of choice! (ideally with a high fat content)
* 1 Egg large
* 2 tsp Vanilla Extract
* 1 1/4 cup (150g) All-purpose Flour
* 1 tsp Baking Soda
* 1/2 tsp Sea salt or Kosher salt + extra pinch for tops of finished cookies!
* 3/4 cup (145g) Semi-sweet Chocolate Chips
* 3/4 cup Halva sesame seed, sunflower seed, or pistachio halva candy
**Instructions**
1. Line 1-2 baking sheet(s) with parchment paper. Set aside.
Brown Butter
1. In a small saucepan and over medium-low heat, melt butter. Swirl pan every 30 seconds until butter begins to sizzle. Reduce heat to low.
2. Continue swirling for ~3 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Remove from heat.
3. Using a wooden spoon or spatula stir butter, lift browned butter bits from the bottom of the pan. Allow to cool slightly before using for the dough steps (below).
Halva Chocolate Chip Cookie Dough
1. In a small bowl, whisk together flour, baking soda, and salt (note: this process aerates and sifts dry ingredients). Set aside.
2. In a large bowl with an electric mixer, beat sugars (brown and granulated) with brown butter until smooth. Add heavy cream and continue to beat for another minute on medium-low speed.
3. Add egg and vanilla extract. Continue mixing on medium-low speed until combined. Scrape the sides of your mixing bowl to incorporate all ingredients.
4. Slowly add the dry (flour mixture) to the wet (butter/sugar/egg mixture), beating on low speed until just combined. Add chocolate chips to the batter. Stir/mix until just until combined.
5. Add crumbled halva to the cookie batter. Stir together one final time until evenly incorporated.
6. Scoop dough into 2 tbsp portions and set on flat plate/baking sheet. Cover dough with plastic wrap and refrigerate for at least 1h.
Assembly/Baking
1. Preheat oven to 350F (325F if using convection bake).
2. Once dough is chilled, remove cookie dough balls from the fridge and place cookies onto a baking sheet, spaced 2-3″ apart.
3. Pro-tip: For the perfect, textured, chocolate chip cookie shape after baking – tear each refrigerated dough ball in half, place the bottom half on the top half, and press the two halves together *slightly* into a fairly round ball. Watch the perfect cookie form while it bakes!
4. Bake cookies at 350F for ~15 min or until the edges are golden brown and firm.
5. Sprinkle each cookie with flaked salt upon removing from the oven and allow to cool completely on the cookie sheet.
6. Enjoy!!