Halva Brownie Cookies

Halva, sometimes labeled halwa or halvah, is a popular middle eastern sweet made from sesame paste. It has a uniquely flaky texture and an addictive, nutty flavor. It adds a subtle twist to these brownie cookies, which are incredibly easy to make and have all the best features of a brownie: a fudgy gooey center, crisp and chewy edges, and deep chocolate flavor. Makes 8-10 large cookies.

Ingredients:

• 55 grams unsalted butter (cold is fine)
• 50 grams dark chocolate (70% cocoa solids)
• 75 grams brown sugar
• 25 grams white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 large egg
• 1/4 teaspoon baking soda
• 20 grams cocoa powder (sifted if lumpy)
• 65 grams all purpose flour
• 1 teaspoon cornstarch
• 50 grams semisweet chocolate chips (or chopped chocolate)
• 50 grams plain or vanilla halva, plus more for topping
• sesame seeds, for topping (optional)

Instructions:

1. In a large bowl, place the butter and chopped chocolate. Heat in the microwave in 10 second bursts or over a bain marie, until the butter and chocolate are almost completely melted. Remove from heat.
2. Add the sugars and salt and whisk until combined. If the mixture is still very hot, set aside to cool slightly.
3. Add the egg and vanilla and whisk well.
4. Add the dry ingredients: flour, cocoa powder, cornstarch and baking soda and gently mix in until only a few streaks of flour remain.
5. Crumble in the halva and add the chocolate chips or chunks and mix until evenly dispersed throughout the dough – do not overmix, as the halva tends to dissolve into the dough.
6. Cover and chill in the refrigerator for at least one hour, or until firm enough to scoop.
7. When ready to bake, heat oven to 180 Celsius or 350 Fahrenheit.
8. Scoop the dough out into balls, weighing about 45-50 grams each. Roll into smooth spheres and place on a lined baking sheet, with room in between – these cookies spread. Press a chunk of halva on top of each cookies. Sprinkle with sesame seeds (or roll each ball in the seeds), if desired.
9. Bake for 9-12 minutes, depending on your oven – the cookies are done when the edges are set but the middles are still very soft. Be careful not to overbake these, or you’ll end up with a dry and cakey cookie. Let cool on the pan for at least 5 minutes so they can set.
10. Cookies are best when fresh and warm, so enjoy immediately. Leftovers can be stored in the fridge, where they will become chewier and firm. Bring back to room temperature or gently reheat for optimal texture.

Adapted from Smitten Kitchen