Halvah and tahini chocolate chip cookies

If you are looking for an unusual cookie flavor, look no further and make these easy halvah and tahini chocolate chip cookies. I love making these cookies as they taste phenomenal and people always comment how good they are. These cookies will be a great addition to your cookie platter. Enjoy!

How to make halvah and tahini chocolate chip cookies

Making halvah and tahini chocolate chip cookies is very easy. You only need to all the ingredients in the right order, scoop the dough and bake cookies until golden. Easy-peasy.

TIPS:

When it comes to adding halvah, pay attention to the type you buy. I used halvah made from sesame seeds but you can also find sesame seeds made of sunflower or other grain. Make sure your halvah is fresh as it is it stale it will make your cookies butter and they will not taste good.
I used chopped chocolate instead of chocolate chips. In my opinion chopped chocolate melts better as it does not have any waxy layer like some of the chocolate chips.
A kitchen scale if your friend. I always recommend using a kitchen scale to weigh cookie dough portion. It will allow to achieve consistent size of your cookies. This in turn will allow cookies to bake evenly.
Adding a sprinkle of flaky sea salt on top works miracles, try it on one cookie and you will see that flavor profile is so much more intense.

What do halvah and tahini chocolate chip cookies taste like ?

This is a good question! These are definitely not your boring chocolate chip cookies, I can tell you this. The flavor is unbeatable, these cookies are sweet and salty with a hint of nuttiness coming from tahini and halvah. You can taste smooth chocolate and creamy halvah in every bite. The consistency is chewy with golden and crispy edges.

How to store halvah and tahini chocolate chip cookies

Store these halvah and tahini chocolate chip cookies cookies at room temperature in an air-tight container for up to a week. You can also freeze these cookies in a freezer-friendly bag for up to 6 months. In order to defrost them, take cookies out of the plastic bag, place them on a plate for at least 1 hour.

If you are looking for more recipes for chocolate chip cookies, I can recommend you the following:

Powdered milk chocolate chip cookies

The best bakery style chocolate chip cookies

Sour cream chocolate chunk cookies

Click this link to see the best cookie recipes

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Recipe source – my own

Enjoy!

Prep Time 30 mins

Cook Time 12 mins

Rest Time 30 mins

Total Time 1 hr 12 mins

Cooking Method: Baking

Cuisine: American

Courses: Dessert, Snack

Difficulty: Beginner

Cooking Temp: 160 C

Servings: 16

Best Season: Suitable throughout the year

Description

My recipe for halvah and tahini cookies with chocolate is fantastic. The recipe itself is very easy to make and you can have fresh cookies in under an hour. This is a no-chill recipe. Cookies taste rich, indulgent and decadent. They are loaded with chocolate and nutty flavor that comes from sesame seeds halvah and tahini. Highly recommend it!

Ingredients

120 g butter (room temperature)
140 g tahini
100 g brown light sugar
100 h halvah (sesame)
1 egg (large)
1 egg yolk (from large egg)
0.5 tsp baking soda
0.5 tsp baking powder
100 g chocolate (roughly chopped, I used semi-dark but you can use what you want)
150 g AP flour
0.25 tsp sea salt (flaky)

Instructions

1

Please read recipe post as well. It includes storage direction and other useful information.

I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
2
Prepare 2 large baking trays lined with baking paper, set aside.
3
In a medium bowl beat butter and sugar for about 7 minutes.
4
Add egg and egg yolk and beat for about 3 minutes until fully combined.
5
Preheat an oven to 160 C (320F).
6
Add tahini and mix for 2 minutes.
7
In a small bowl add flour, baking soda and baking powder, mix well. Then add the mixture to wet ingredients. Mix until just combined for a minute or so.
8
Add chopped chocolate and crumbled halvah and mix so the ingredients are distributed evenly.
9
Using a cookie scoop or a spoon divide cookie dough into portions and roll them into a ball. I used a kitchen scale to weigh my cookie dough and each portion was approximately 40 grams (1.4 ounces). I got 16 cookies from one batch.
10
Place 6 to 8 cookies on the prepared cookie sheet and bake cookies for about 12 minutes until golden on edges.
11
When cookies are ready, remove them from oven and place on a cooling rack to cool down completely.
12
Sprinkle some sea salt on top.

Keywords: Christmas cookies, Easter, Easter cookies, Christmas, chocolate chip cookies, Christmas recipe, halvah and chocolate cookies

Read it online: https://kitchenbyannak.com/recipe/halvah-and-tahini-chocolate-chip-cookies/