CHOCOLATE HALVA COOKIES

WHEN BROWNIE MET COOKIE…the rest is history.

Dear Chocoholics, this one goes out to you! If you are having a hard time making the choice between making brownies and making cookies, understand this, some decisions should not be made. These are the rich chocolate cookies with the middle that feels like a brownie. You are going to love them. The halva flavor throughout makes them rich and dynamic, it gives them a hint of something extra special.

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CHOCOLATE HALVA COOKIES

Yield: 12 Cookies

Author: Michelle Williams

Prep time: 10 MinCook time: 12 MinInactive time: 2 HourTotal time: 2 H & 22 M

Ingredients

• Unsalted Butter (1 stick, room temperature)
• White Sugar (1/2 cup)
• Light Brown Sugar (1/2 cup, packed)
• Egg (1, large)
• Pure Vanilla Extract (1 1/2 teaspoons)
• All-Purpose Flour (1 cup)
• Unsweetened Cocoa Powder (1 cup)
• Baking Powder (1 teaspoon)
• Kosher Sea Salt (1/8 teaspoon, ground)
• Whole Milk (1 tablespoon)
• Halva (1/2 cup, not packed)
• Pistachios (1/4 cup, roughly chopped)
• Finishing Salt

KITCHEN TOOLS

• Stand Mixer with Paddle Attachment
• Rubber Spatula
• Medium Mixing Bowl
• Whisk
• Plastic Wrap
• 1 1/2 Inch Ice Cream Scoop
• Cookie Sheet (2 if you have it)
• Silicone Mat (2 if you have it)
• Cooling Rack

Instructions

TO MAKE YOUR COOKIE DOUGH

1. In your stand mixer, over medium-high speed, cream together your butter, white sugar, and light brown sugar until your mixture is light and fluffy—about 3 minutes. Check in regularly, your mixture will stick to the sides of the bowl, use your rubber spatula to scrape it down.
2. Add your egg and vanilla. Continue to mix in your stand mixer until you have a fully integrated mixture. Your mixture will stick to the sides of your bowl again, use your rubber spatula to scrape it down.
3. Separately, in your medium mixing bowl, whisk together your flour, cocoa powder, baking powder, and kosher sea salt.
4. Lower your stand mixer's speed to low. In batches, integrate your dry mixture into your wet mixture until it's fully integrated.
5. Add milk. Mix until integrated.
6. Take your bowl off of the stand mixer. Use your rubber spatula to gently fold in your halva and 1/4 cup of your roughly chopped pistachios.
7. Cover with plastic wrap.
8. Refrigerate for a minimum of 2 hours or up to 24.

TO MAKE YOUR COOKIES

1. For this next part, I recommend removing any rings.
2. Preheat your oven to 350º.
3. Remove the plastic wrap and let your cookie dough thaw for 10 minutes before scooping.
4. Use your ice cream scoop to portion out heaping scoops of your cookie dough. Roll each scoop in your hands into a ball.
5. Lay 6 on each silicone lined cookie sheet. They should sit 2 inches apart from each other.
6. Bake for 9 minutes, take your cookie sheets out of the oven, use the palm of your hand to press the centers of your cookies down. Return your cookies to the oven and bake for an additional 2 minutes.
7. Remove your cookies from the oven. While they are still gooey, quickly press your remaining roughly chopped pistachios into the tops of them. Add a very very small pinch of finishing salt onto the top of each of your cookies. Press it all in. Let sit for 5 minutes or they will break when you move them.
8. Transfer your cookies to your cooling rack.

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