Double the chocolate, double the fun, right? Well, here the fun--and the flavor--have been amped up with toasty-sweet halva swirled right into the batter. Topped off with some flaky sea salt, these cookies are all-around magic.
Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
Whisk the flour, cocoa powder, baking soda and fine salt in a medium bowl.
Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until just combined; add the vanilla. Reduce the speed to low and add the flour mixture in 2 batches, mixing until everything is incorporated before adding the next batch. Add the chocolate chips and beat until combined. Turn off the mixer and add the halva. Gently beat on “stir” until just combined and the dough looks a bit crumbled and swirled (this will take only 5 to 6 turns on the mixer); do not overmix or it will lose the swirl effect.
Drop about 2 tablespoons dough per cookie (a 2-ounce ice-cream scoop works nicely here) onto 2 baking sheets, spacing the cookies about 1 inch apart (you should have 12 cookies per sheet). Sprinkle the tops of the cookies with the sesame seeds and sea salt.
Bake until the cookies are set on the bottom and top, 8 to 10 minutes. Let the cookies sit on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Store in an airtight container for up to 1 week.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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