Looking to elevate your classic chocolate chip cookies? These Halva Chocolate Chip Cookies are an indulgent twist on a beloved favorite, adding rich, nutty tahini and creamy halva cubes that melt into the dough for bursts of sesame sweetness. Perfectly crisp on the outside with a soft, chewy center, these cookies are a unique treat that will become an instant FAVE.

I’m still pinching myself that Amanda Rockman, Austin’s favourite pastry chef, came to my kitchen to teach me how to make these. 

A Little About Pastry Chef Amanda Rockman:

After two decades in the culinary world, working in Michelin-starred restaurants and opening more than 15 establishments, Pastry Chef Amanda Rockman has become a true culinary FORCE. Known for her victory against Bobby Flay and her expertise in crafting extraordinary desserts, Amanda is now bringing her passion to Austin with her first solo venture, Rockman Coffee + Bakeshop. Located at 2400 East Cesar Chavez, Suite 200, Rockman Coffee + Bakeshop combines her passions for caffeine, gluten, sugar, butter, and a bit of booze. My kinda gal.

Amanda’s bakeshop is unlike any other in Austin. The menu is filled with decadent pastries like 5-day-made flaky croissants, rip-and-dip bagels with inventive schmears, babkas, cookies, and more. The drinks are equally impressive, featuring La Colombe Coffee, Nitro Oat Lattes, vermouth, beer, and an extensive selection of drinks designed to complement the food menu.

So why not bake up some of these Halva Chocolate Chip Cookies at home, then swing by Rockman Coffee + Bakeshop to try Amanda’s creations in person? 

Why You’ll Love This Recipe:

• Incredible Flavour: The blend of tahini, halva, and dark chocolate adds layers of nutty, creamy, and rich chocolate notes.
• Easy to Make: This recipe is straightforward, so anyone can whip up a batch of gourmet cookies with ease.
• Perfect for Freezing: You can make these ahead, freeze the dough, and bake them whenever a cookie craving hits.
• Unique Texture: Tahini makes the cookies extra soft and moist, while chunks of halva add surprising bursts of flavour in every bite.

How to Make Halva Chocolate Chip Cookies:

Step One: In a mixing bowl, cream together the butter, tahini, granulated sugar, and brown sugar until the mixture is smooth and emulsified (no chunks of butter!) Scrape down the sides of the bowl to ensure everything is well combined.

Step Two: Gradually add the egg, egg yolk, and vanilla extract to the creamed mixture. Continue to mix until the mixture is fully homogeneous, scraping the bowl as needed.

Step Three: On low speed, add the all-purpose flour, baking soda, and kosher salt. Mix until just combined, being careful not to overmix.

Step Four: Gently fold in the chocolate chunks and halva cubes by hand or on a low mixer speed until evenly distributed throughout the dough.

Step Five: Transfer the dough to some plastic wrap and chill in the refrigerator thoroughly before scooping.

Step Six: Scoop out portions of dough. Amanda likes to use a flat yellow scoop or green scoop. Place two layers of dough balls on a tray, separated by double parchment paper. You can freeze the portioned dough until ready to bake.

Step Seven: Preheat the oven to 325°F.

Step Eight: Just before baking, flatten each cookie slightly. Press one side of each cookie in white sesame seeds and sprinkle with flaky sea salt on the other side.

Step Nine: Bake for about 13 minutes, or until edges are golden and centers are set. Adjust baking time as needed, depending on your oven. Half way through, flip the cookie sheet around for even baking. 

How to Store Halva Chocolate Chip Cookies:

To keep these cookies fresh and delicious, here are some simple tips:

• Chilling the Dough: Chilling the dough before baking helps the flavours meld together and prevents the cookies from spreading too much. For best results, chill the dough for at least 30 min in the refrigerator or up to 24 hours.
• Freezing the Dough: If you want to bake cookies on-demand, freeze individual scoops of dough on a baking sheet lined with parchment paper. Once frozen, transfer them to an airtight container or freezer bag. This way, you can bake a few cookies at a time.
• Storing Baked Cookies: Store baked cookies in an airtight container at room temperature for up to 5 days.