Halva has been one of my fun additions in my kitchen and I love seeing how it goes well with so many recipes! If you’ve never heard of it, it almost resembles a block of fudge but is a middle eastern confection made from tahini. It adds a terrific sweet savory note to baked goods and the BEST chewy cookie texture you could desire.
This is my second Halva cookie recipe, coming after my Halva Chocolate Chip Skillet Cookie being so successful. This Double Chocolate Halva Cookie recipe uses chocolate Halva to reinforce the chocolate flavor, but you can substitute it for another flavored halva if you want. The cookie dough requires atleast 2 hours to chill in the refrigerator to allow the butter and halva to solidify to create the chewy center of the cookie. If you’re pressed for time (or impatient like me), you can put the dough in the freezer for atleast 45 minutes.
Double Chocolate Chip Halva Cookies
Yields 24 cookies
Total time: 2.5 – 3 hours
- 1 cup or 16 tbsp butter, melted
- ½ cup chocolate Halva
- 2 ½ cup all purpose flour
- ½ cup cocoa powder, sifted
- 3 tsp baking powder
- ½ tsp salt
- 1 ½ cup brown sugar
- 3 tbsp granulated sugar
- 1 egg yolk, room temperature
- 1 whole egg, room temperature
- 1 tsp vanilla
- 1 tbsp plain greek yogurt
- ½ cup chocolate chips
- In a large bowl mix the warm, melted butter with the halva until the almost is almost completely melted as well.
- In a separate bowl mix together flour, cocoa powder, baking powder, and salt.
- To the butter halva mixture, use a hand mixer to beat in the brown sugar and granulated sugar for 2-3 minutes until well mixed. (Will look very buttery – this is normal). Add the egg yolk, egg, vanilla extract and greek yogurt until homogeneous and mixture becomes lighter in color.
- Gradually beat in the flour mixture until just combined and stir in chocolate chips. Place in the refrigerator for atleast 2 hours or in the freezer for atleast 45 minutes.
- When the dough is chilled, preheat the oven to 350°F and line a baking tray with parchment paper.
- Use a tbsp or cookie scoop to roll 2 tbsp dough balls, 2-3 inches spaced between the dough balls on the baking tray. If the dough is too hard to scoop out, let it sit on your counter for 5 minutes and then scoop! Bake the cookies for 10-12 minutes and enjoy!!
If you make this recipe or any other recipe please tag me on Instagram and leave a comment below! Happy Baking.