Chocolate Chocolate Halva Walnut Cookies
- Level: Easy
- Yield: 12 to 14 big cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 345
- Total Fat
- 20
- Saturated Fat
- 7
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 24
- Protein
- 7
- Cholesterol
- 30
- Sodium
- 173
- Total: 3 hr (includes freezing and cooling times)
- Active: 30 min
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, coarsely chopped, divided
8 ounces toasted walnuts, coarsely chopped
6 ounces white chocolate, coarsely chopped, divided
Flaky salt
Directions
- Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder and kosher salt. Set aside.
- In a large, heat-safe bowl set over a saucepan of barely simmering water, add the chocolate chips and butter. Stir until just melted and remove from the heat. Whisk in the brown and granulated sugars. Cool until no longer hot (so as to not cook the eggs). Whisk in the eggs one at a time, then add the vanilla and mix to incorporate. Once smooth and glossy, add half of the halva to the bowl along with the walnuts and most of the white chocolate. Fold in the dry ingredients until fully combined and the mixture resembles a thick brownie batter.
- Scoop about 12 balls of dough onto the prepared baking sheet. Plug the remaining white chocolate into the tops of each cookie. Then top the cookies with the remaining halva. Sprinkle with flaky salt and freeze the dough for at least 2 hours.
- Position an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a second baking sheet with parchment.
- When you’re ready to bake, transfer half of the cookies to the second prepared baking sheet. Space the cookies out equally on the 2 baking sheets. Bake until the cookies spread and are set and crackly; begin checking at 20 minutes. Cool on the baking sheets, then eat warm. Keep in an airtight container on the counter until you eat them all.