Delicious halva-style cookies with chocolate chunks. The recipe uses tahini (sesame seed paste) rather than actual halva, which means the cookies aren’t overly sweet. They’re delicate, very crumbly, sweet and salty – simply irresistible :).
Makes 20–25 cookies.
Ingredients for halva cookies with chocolate chunks:
- 115 g butter
- 140 g light tahini paste
- 100 g soft light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
- 150 g plain flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 100 g dark chocolate, chopped
- flaked sea salt, for sprinkling
All ingredients should be at room temperature.
In the bowl of a mixer, cream the butter, tahini and sugar until light and fluffy. Add the egg, then the egg yolk, beating well after each addition until fully incorporated. Add the vanilla and mix again. Add the flour, bicarbonate of soda, baking powder and salt, and mix only until just combined – do not overmix. Finally, fold in the chopped chocolate using a spatula.
Line two large flat baking trays with baking parchment. Using a small ice cream scoop, portion out the dough (it will be sticky) onto the trays, leaving plenty of space between each cookie. Gently flatten slightly with your hand and sprinkle with flaked sea salt.
Bake at 160ºC for about 12 minutes or slightly longer, until the edges are golden. Remove from the oven – the cookies will be soft and very delicate at first – and allow them to cool slightly before transferring to a wire rack.
Enjoy!
Recipe source: I will not eat oysters.
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