Chocolate Chocolate Halva Walnut Cookies Recipe

Chocolate Chocolate Halva Walnut Cookies

• Difficulty: Easy
• Yield: Makes 12 to 14 large cookies
• Nutritional Information (per serving - 1 of 14):
• Calories: 345
• Total Fat: 20 g
• Saturated Fat: 7 g
• Carbohydrates: 38 g
• Dietary Fiber: 4 g
• Sugar: 24 g
• Protein: 7 g
• Cholesterol: 30 mg
• Sodium: 173 mg
• Total Time: 3 hours (including freezing and cooling)
• Active Time: 30 minutes

Imagine your cookie jar always brimming with irresistible treats that stay irresistibly soft and gooeyperfect for grabbing on the go after lunch. Molly keeps hers stocked just like that, and these decadent Chocolate Chocolate Halva Walnut Cookies will elevate your kitchen game, blending rich cocoa, tahini-sweet halva, crunchy walnuts, and melty chocolate in every bite. Ready to bake pure bliss?

Ingredients

• 1 cup (130 grams) all-purpose flour
• 1/2 cup (50 grams) Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (150 grams) dark chocolate chips
• 1/2 cup (1 stick; 113 grams) unsalted butter
• 1/2 cup (100 grams) packed light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 8 ounces halva, roughly chopped, divided
• 8 ounces toasted walnuts, coarsely chopped
• 6 ounces white chocolate, coarsely chopped, divided
• Flaky salt, for sprinkling

Instructions

1. Prepare a baking sheet by lining it with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt. Set aside.
3. In a large heatproof bowl, melt the chocolate chips and butter over a saucepan of barely simmering water. Stir until smooth, then remove from heat. Whisk in brown and granulated sugars. Cool until no longer hot enough to cook eggs.
4. Whisk in eggs one at a time, then vanilla until glossy. Fold in half the chopped halva, walnuts, and most of the white chocolate. Gently mix in dry ingredients until thick like brownie batter.
5. Scoop 12 dough balls onto the sheet. Press remaining white chocolate and halva on top; sprinkle flaky salt. Freeze at least 2 hours.
6. Preheat oven to 350F (175C) with rack in center. Line a second sheet with parchment.
7. Space frozen dough on sheets. Bake until spread, set, and cracklystart checking at 20 minutes. Cool on sheets and enjoy warm.
8. Store in an airtight container at room temp until devoured.