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Author Notes: A twist on the basic chocolate chip cookie, these have dates two ways (i.e. both in the batter and chunks in the cookies), complimented by halvah and chocolate. —recordsintheden
Makes about 30
- 9 Medjool dates, pitted, divided
- 1 stick of unsalted butter, room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1 egg
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 pinch salt
- 1 bar (80 grams) bittersweet or milk chocolate, roughly chopped
- 120 grams halvah, roughly chopped
- Flaky sea salt, for topping
- In a small bowl, add 4 of the Medjool dates and cover them in hot water. Let stand for 5 minutes to soften. Drain.
- In large bowl or stand mixer, mix the sugar, butter, and softened dates. Once the butter and sugar are roughly combined, add the egg and vanilla, and mix to combine. If you don’t have a stand mixer, you can combine with a fork in a bowl or gently cream in a blender. It won’t mix like in a stand mixer, but it’ll get the job done. (NOTE: If using the blender I recommend only mixing about half of the sugar at first—all the white sugar and 1/4 cup of the brown—, then adding the vanilla to continue roughly blending, and then once roughly blended, transfer to a large bowl and mix this with the rest of the sugar and the egg with a fork or whisk.)
- In a bowl combine the flour, baking soda, and a tiny dash of salt. Add the dry ingredients into the wet ingredients and pulse until just combined. I recommend adding 3/4 of the flour first and then gradually adding the rest.
- Once you have the batter, add the chocolate, halvah, and chopped remaining dates. I recommend adding 3/4 of the goodies and then gradually adding the rest. You don’t want the halvah to get too smashed up.
- Line a plate or baking sheet that you can fit in your refrigerator with parchment paper. Use a spoon to scoop up medium-sized cookies. I rolled them in my hand to form a ball just a bit larger than a golf ball. Once all the cookies are formed, cover with plastic wrap and place in the refrigerator to chill for at least 20 minutes while you preheat the oven to 350° F (180° C).
- If you haven’t already done so, line a baking sheet with parchment paper and place the chilled cookies about 2 inches apart. Be sure your baking rack is on the lower rack. Bake for about 15 to 18 minutes, or until golden brown and when you can smell fresh cookies awaiting. You can always toothpick test the center but these are chewy not cakey cookies, so it’s okay if the center is a tiny bit underdone.
- This recipe was entered in the contest for Your Best Recipe with Dates