Pistachio Halva Chocolate Chip Cookies

Ingredients

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup semisweet chocolate chips
• 3/4 cup salted pistachios, roughly chopped
• 4 oz halva, cut into 1/2-inch chunks

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture and beat until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
6. Fold in the chocolate chips, chopped pistachios, and halva pieces by hand until evenly distributed.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a dairy-free version, substitute vegan butter and dairy-free chocolate chips. Store cookies in an airtight container at room temperature for up to 5 days.