OVERSIZED CHOCOLATE CHUNK HALVA COOKIES

NOW THAT’S A “HAL-A-VA” COOKIE

/hell-of-a/

I’ll be honest, I’ve never particularly cared about Valentine’s Day BUT then I got to thinking, I realized, what’s the real harm in there being a day where we get to show a little extra love to those we love? It doesn’t have to be just a partner, it can be about awesome friends and family. That in mind, I made these cookies. No, they aren’t heart or flower shaped. They are oversized cookies bursting with lots of flavors that I love. Inside, there is milk chocolate, dark chocolate, pistachio halva, and walnuts. The combination is MAGIC.

FYI. Just because I made these with Valentine’s Day in mind doesn’t mean they aren’t great all day any day.

Baking note. I have these set to bake for 27 minutes. The come out slightly crisp on the outside while being soft. If you are looking for a very gooey cookie, just bake them for a little less time. Try about 23 minutes and see where you are. If the outside has a golden feel already, you are good to go! Bakers choice.

PS. If you’re reading this, I love you.

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OVERSIZED CHOCOLATE CHUNK HALVA COOKIES

Yield: 6 Cookies (each 6 ounces)

Author: Michelle Williams

Prep time: 10 MinCook time: 27 MinTotal time: 37 Min

Ingredients

• Light Brown Sugar (1/2 cup)
• White Sugar (1/2 cup)
• Unsalted Butter (1 stick, cut into cubes)
• Baking Soda (1 tsp)
• Baking Powder (1 tsp)
• Salt (1 tsp)
• All-Purpose Flour (2 cups)
• Eggs (2, cold)
• Pure Vanilla Extract (1 tbsp)
• Milk Chocolate Bar (4.4oz, roughly chopped. I used Lindt)
• Dark Chocolate (2oz, chopped)
• Pistachio Halva (4oz, chopped)
• Walnuts (1/2 cup)

KITCHEN ITEMS

• Stand Mixer with Paddle Attachment
• Food Scale
• Cookie Sheet (2. Or bake in batches)
• Silpat (2. Or bake in batches)
• Large Cooling Rack

Instructions

TO MAKE YOUR COOKIE DOUGH

1. Preheat your oven to 350º.
2. Pour both your light brown and white sugars, salt, baking powder, baking soda, and salt into your stand mixer outfitted with your paddle attachment.
3. Add your cubes of butter and turn your stand mixer on to medium.
4. Mix until you have a creamy mixture.
5. Pour in your flour. Keep your stand mixer mixing.
6. Add your eggs and vanilla. Continue mixing until you have an even dough. Then stop your stand mixer.
7. Add in your milk and dark chocolate, your halva, and walnuts.
8. Mix on low until your chocolates and such are evenly incorporated—about 5 seconds.

TO PORTION AND BAKE YOUR COOKIES

1. Using your food scale, portion out 6oz piles of dough.
2. Use your hands to roll each 6oz pile into a large cookie dough ball.
3. Make a little pile of coarse salt and dip the top of each of your dough balls into it.
4. Line your cookie sheets with your silpats (or if you only have one of each, bake one batch at a time).
5. Stagger three of your cookies on your lined cookie sheet as far apart from each other as possible being mindful not to be too close to the edge of the cookie sheet.
6. Bake until golden brown—about 27 minutes.
7. Remove from the oven and carefully lift your silpat and transfer it onto your cooling rack. You want your cookies off of the cookie sheet so they don’t continue to crisp on the bottom from the heat it retains.
8. Let cool to a little warmer than room temperature. THEN EAT!

Notes

If you choose to make smaller versions of these cookies, please note that the baking time will vary so check them earlier.

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