Molly has a cookie jar in her kitchen and it’s her goal to keep it stocked at all times. Nick usually reaches into it as he heads out after lunch for a bit of sweetness. These cookies make for GREAT cookie jar cookies because they are gooey and soft!
| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 12 to 14 big cookies |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 345 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 7 g |
| Cholesterol | 30 mg |
| Sodium | 173 mg |
Reviews
The BEST chocolate cookies I have ever had. Chewy and soo rich and decadent. I didn’t have halva and wanted to make these immediately, so I added broken oreo cookies to the dough. Yummm!
These were so good! I used vanilla halva. I misread the directions and didn’t chill my first batch of dough which made them spread out a bit. So definitely don’t skip that step! Also the flaky salt makes the cookies just that more chocolaty. I brought them into my coworking space and got rave reviews!
I made these a couple weeks ago with vanilla halva. We loved them! I’m making them again today with Molly’s flavor halva (peanut butter chocolate crisp) from Hebel & Co. To compliment the halva I’m going to use peanut butter chips instead of the white chocolate.
I was so excited to try this, but when I went to order the Halva, they had flavors, so I went with the vanilla, but I don’t know if that is the flavor used in the recipe. Can anybody let me know??