Salted Tahini Halva Chocolate Chip Cookies Step-by-step instructions

Before you start

Before starting, ensure the butter is softened to room temperature and the egg is at room temperature. Measure out all ingredients. If using a block of halva, cut it into small cubes (about 1/4-inch).

Toast the white sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, then let cool. Line two baking sheets with parchment paper. Preheat the oven to 350°F (175°C) when ready to bake. Have a wire rack ready for cooling.

Instructions

Making the Dough

1. 1Mix the Dough
   In a large bowl, whisk the softened butter, creamy tahini, and brown sugar until smooth and well combined. Whisk in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and fold with a rubber spatula until just combined. Gently fold in the dark chocolate chunks and cubed vanilla halva, being careful not to overmix.
   Look for The dough will be thick and slightly sticky with visible chunks of chocolate and halva.
   Tip Use room-temperature butter and egg for a smooth, even dough.
2. 2Chill the Dough (Optional)
   For best results, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling firms the dough, making it easier to roll and helps the cookies spread less during baking.
   Look for The dough will be firm and scoopable after chilling.
   Tip If skipping the chill, the cookies will spread slightly more but still taste great.

The dough should be thick, slightly sticky, and well combined with visible chunks of chocolate and halva. It should smell nutty and sweet. When you press a bit between your fingers, it should hold together without crumbling. If the dough is too soft, chill it briefly before shaping.

Shaping and Baking

3. 3Shape and Coat
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix the toasted white sesame seeds and black sesame seeds. Scoop rounded tablespoons of dough (about 1 1/2 tablespoons each) and roll into balls. Roll each ball in the sesame seed mixture to coat evenly. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
   Look for The dough balls will be evenly coated with a speckled sesame crust.
   Tip For a more intense sesame flavor, toast the seeds lightly before coating.
4. 4Bake the Cookies
   Bake the cookies in the preheated oven for 11 minutes, or until the edges are golden and the centers are just set. The cookies will look slightly underdone in the middle but will continue to set as they cool. Remove from the oven and let the cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack to cool completely.
   Look for The cookies will be golden around the edges with slightly soft centers.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the centers should remain soft for a chewy texture.

The dough balls will be evenly coated with sesame seeds, creating a speckled appearance. After baking, the cookies will be golden at the edges and slightly puffed in the center. The kitchen will smell of toasted sesame and chocolate. The centers should be soft but not raw.

Finishing with Salt

5. 5Finish and Serve
   While the cookies are still warm, sprinkle a pinch of flaky sea salt over the top of each cookie. The salt will cling to the melted chocolate puddles and sesame crust. Let the cookies cool completely on the wire rack for at least 10 minutes before serving. The halva will firm up as it cools, creating a delightful contrast with the gooey chocolate.
   Look for The salt crystals glisten on the chocolate and sesame crust.
   Tip Serve slightly warm for the ultimate molten chocolate pull.

After sprinkling with flaky salt, the cookies will have a glistening, crunchy topping. Letting them cool on a wire rack allows the halva to set.

When you break one open, the chocolate should be molten and the halva slightly melted. The texture should be crisp on the outside and chewy inside.

Common mistakes

Overmixing the dough can lead to tough cookies; mix until just combined. Do not overbake, as the cookies will become dry and lose their chewy texture. If the dough is too sticky to roll, chill it for 30 minutes.

Ensure the sesame seeds are evenly coated on the dough balls; otherwise, some cookies may have bare spots. Use a light hand when pressing the flaky salt to avoid crushing the crystals. Let the cookies cool completely before storing to maintain their texture.

How to tell it’s done

The cookies are done when the edges are golden brown and the centers are just set but still look slightly underdone. They will continue to bake from residual heat while resting on the hot baking sheet.

The internal temperature of the cookies should reach 160°F (71°C) to ensure the egg is fully cooked. The tops should be lightly browned and the sesame seeds toasted. Let them cool for 5 minutes on the sheet before transferring to a wire rack.

• Egg dishes: 160°F (71°C) in the thickest part