Sesame Brown Butter + Halva Chocolate Chunk Cookies

Bahan-bahan

1 Cup Browned butter

1/3 Cup Cane sugar (84g)

1 Cup Dark brown sugar (238g)

2 Large Eggs (At room temperature )

2 Cups Whole grain all purpose flour (346g // such as Functional Flour from Dry Storage )

1/4 Tsp Baking powder

1/2 Tsp Baking soda

1 Tsp Kosher salt

1 Cup Crumbled halva (Such as Seed + Mill (I used cardamom!) )

1 Tsp Vanilla extract

1 1/2 Cups 72-85% dark chocolate (Discs or chopped bars, such as Guittard )

1/2 Cup Raw sesame seeds (For coating the cookies before baking)

Arahan

Brown your butter.

In medium saucepan over medium-high, brown 2 sticks of butter. You’ll want to keep a close eye on the pot during this process to make sure that the butter doesn’t burn; first the butter will melt, then it will foam, and if you swirl the pan you’ll start to see the milk solids fall out and sink to the bottom of the pot.

When the butter is nutty and fragrant, the butter solids have sunk to the bottom of the pot and are turning golden but aren’t brown, your browned butter is ready.

Remove the pot from the stove and transfer the browned butter to a clean small bowl to prevent it going too far! Allow to cool a bit.

2Mix your batter

In a large bowl, combine the cooled brown butter, brown sugar, cane sugar and salt. Stir with a wooden spoon to combine.

Then add one egg at a time and whisk until fully incorporated.

Sift the flour, baking powder and baking soda into the wet batter and mix until fully incorporated.

Lastly, add the dark chocolate and crumbled halva (reserving about 1/4 cup to sprinkle on top in the middle of baking), folding with a wooden spoon to incorporate completely until no dry spots remain.

3Scoop + chill your dough

Line a sheet pan with parchment paper, then set aside.

Using a 2oz (#16) ice cream scooper, scoop some of the dough and then roll the dough ball in some sesame seeds and then place it on the prepared pan. Repeat with all of the cookie dough.

Place the baking sheet in the freeze for at least one hour, but preferably overnight. I know it’s tempting to skip this step, but the “cure” time truly makes the cookies better; the flavors develop with this time, and the flour absorbs so much better! really becomes so much better.

4Bake your cookies

Preheat oven 350°F (375°F at altitude!)

When you’ve adequately rested/cured your cookie dough and are ready to bake, place 4 cookie dough balls at a time about 2 inches apart. The cookies will spread so you want to give them as much room as possible.

Bake the cookies for about 12-13 minutes. Halfway through baking, I like to top the cookies with additional crumbled halva + a sprinkle of sea salt. Then pull from the oven and allow them to cool completely on a cookie cooling rack.

These cookies are best enjoyed warm. I suggest baking the amount of cookies you will eat that very same day and storing the reaming cookie dough balls in the freeze.