Have you ever heard of Halva? I haven’t until recently and I wish I would’ve known about it sooner! It’s a a sweet treat made from tahini that originated in the Middle East but is enjoyed around the world. It’s flaky and crunchy at first bite and then turns creamy – it’s really texturally interesting. If you’re not sure where to get halva from, I had some shipped from Hebel & Co Halva that is located in Los Angelos.
I combined chocolate halva with my go to chocolate chip cookie recipe and made a skillet chocolate chip cookie! The inside is gooey and rich from the halva found throughout the cookie with the crust being the perfect crunchy cookie. It satisfies everyone’s cookie preference for crunchy and chewy!
This skillet cookie is perfect to share and top with a scoop of ice cream or even whipped cream.
Chocolate Chip Halva Skillet Cookie
- 2 sticks of unsalted butter
- 2 ½ cups all purpose flour
- 3 tsp baking powder
- ¾ tsp salt
- 1 ½ cups light brown sugar
- 3 tbsp granulated sugar
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 1 tbsp plain Greek yogurt
- ¼ cup chocolate halva
- 1 cup dark chocolate chips
- Melt the 2 sticks of butter and let sit to cool to room temperature.
- While the butter is cooling, mix together the flour, baking powder, and salt.
- In a medium sixed bowl use a hand mixer to mix the sugars, butter and 2 tbsp of halva together for a minute or two. It will look really buttery, but that’s normal. Add the egg, egg yolk, vanilla and yogurt and mix until incorporated. Mix in the flour until just incorporated. Use a hand mixer to mix in the remaining halva until mixed throughout the batter. Fold in the chocolate chips.
- Chill the dough It’s really important to chill the dough to allow the butter to get cold again. You can either put the dough in the fridge for 2-4 hours or freeze for 30 minutes to an hour before baking.
- Bake Preheat the oven to 350°F and line a 6 inch cast iron pan with parchment paper and spray with cooking spray. When you take the chilled dough out, press the dough into the cast iron skillet. If the dough is too hard to scoop out, let it sit on your counter for 5 minutes and press into the skillet. Bake the skillet cookie for 30-35 minutes. Take the skillet of the oven and let sit on the oven until cooled.
- Top with ice cream or whipped cream when cooled. Enjoy!
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