On an unusually cool July afternoon, I decided to bake. I ransacked my pantry and threw together this recipe with the random ingredients I had on hand. Riffing on this salted tahini chocolate chip cookie recipe that I made in the Spring, and these "Famous Oatmeal Cookies" from my old Quaker Oats tin, I came up with these Halva Chocolate Chip Cookies and I am really happy how they turned out. I love the combo of oats and chocolate, and the chopped halva melts in the oven and adds a nutty sweetness. I also tossed in about a teaspoon of instant espresso which helps to bring out more flavor. My only complaint was that these cookies spread in the pan SO much; I am not quite sure why that happened. They had perfect chewiness, which I was aiming for, but would have preferred if these didn't spread so much. (Including a link to this cookie cooking chart here to help me prevent that in the future).
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/4 cup water
1 tsp vanilla
1 tsp instant espresso
1 1/2 cups white flour
1 1/2 cups oats
1/2 tsp baking soda
1 heaping cup halva, chopped (I used pistachio)
1 scant cup semi-sweet chocolate chips
Heat oven to 350. Combine first 7 ingredients; mix well. Add next 3 dry ingredients and mix just till combined. Stir in chopped halva and chocolate chips. Spoon onto parchment-lined baking sheets. Bake between 12-15 minutes (mine cooked for 13.5 minutes).
Enjoy :)
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