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1 hr 0 min
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Yo, Gingis! Brace yourself for a mind-blowing cookie experience that will leave you begging for more! Picture this: just last week, I had the pleasure of hosting my buddy Kevin at my humble apartment in NYC. Little did I know, he had just visited the legendary Levain Bakery and couldn’t contain his excitement over their famous cookies. Naturally, we couldn’t resist the challenge of recreating them with our own twist. And thus, the epic Halva-Walnut-Chocolate cookie was born, destined to rock your taste buds to the core. Get ready for a flavor explosion like no other as we combine the heavenly crunch of toasted walnuts with the irresistible crumble of halva and the sheer decadence of hand-chopped chocolate. Oh, and let me drop a baking tip on you: by chopping the chocolate ourselves instead of using boring old chips, we achieve a mind-blowing melt-in-your-mouth experience that will have you swooning. But wait, there’s more! We decided to take things up a notch by coating some of these heavenly cookie balls in toasted sesame. Trust me, the result was pure magic—a surprisingly delicious and ridiculously well-balanced creation that takes your taste buds on an exhilarating journey to the savory side. Don’t just take my word for it, Gingis, you’ve got to give this tantalizing twist a shot. Your palate will thank you for the adventure!
Stand mixer
Paddle attachment
Bowl
Scale
Cutting board
Knife
Baking tray
Parchment paper
Toast the walnuts in a pan for 2-4 minutes. Set aside to cool down.
Chop the chocolate into uneven pieces.
Crumble the halva into chunks.
In a stand mixer’s bowl add the butter and the sugars. Using a paddle attachment, cream until smooth.
Add the eggs, one at a time. Once incorporated, add the second one.
Add the flour, corn starch, salt, vanilla paste, baking powder, and baking soda. Mix just until incorporated, don’t over-mix.
Add the walnut, chocolate, and halva. Mix for 1 minutes, just until incorporated.
Divide the cookie dough into the desired size of your cookie. I divided mine into 150 gr pieces. It’s a BIG COOKIE!
Now you can decide when you want to bake. You can bake right away, keep in the fridge, or in the freezer until you want to bake. There is nothing like a hot cookie right off the oven.
When you wanna bake, set your oven to 350°F or 180°C.
Bake the cookies for 12-14 minutes if you bake a room temperature cookie dough, 14-16 minutes for a chilled cookie dough, 15-17 minutes for a frozen cookie dough.
Let it sit for 5 minutes on the tray.
Eat while HOT!!
YASSS!
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