MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Date, Halvah & Chocolate Chunk Cookies
 Categories: Cookies, Fruits, Chocolate, Snacks
      Yield: 30 cookies

      9    Medjool dates; pitted,
           - divided
    3/4 c  Light brown sugar;
           - lightly packed
      1 tb Vanilla extract
  1 1/2 c  A-P flour
     80 g  Bittersweet/milk chocolate;
           - rough chopped
    1/4 lb Unsalted butter; room temperature
      1 lg Egg
    1/4 c  Granulated sugar
      2 ts Baking soda
      1 pn Salt
           Flaky sea salt; to sprinkle
    120 g  Halvah; rough chopped

  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 combined (but not yet light
  and fluffy), 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 with the butter at first-all
  the white sugar and 1/4 cup of the brown. Then add the vanilla to
  continue roughly blending, and then transfer to a large bowl and
  mix with the rest of the sugar and the egg with a fork or whisk.)

  In another bowl, combine the flour, baking soda, and a tiny dash of
  salt. Add these dry ingredients into the wet ingredients and pulse
  the mixer 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. Again, 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. [Editors' note: We suggest adding the halvah last
  if you'd really like to preserve its texture.]

  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 heat 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" apart. [Editors' note:
  Our cookies spread quite a bit! We'd recommend spacing them 3-1/2"
  or 4" apart if you don't want this result.] Be sure your baking
  rack is on the lower rack. Bake for about 15 to 18 minutes, or
  until golden brown (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.

  Recipe by Sharon Brenner

  RECIPE FROM: https://www.punchfork.com

  Uncle Dirty Dave's Archives

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