One reader found a cool upgrade to our Big Chocolate Chip Cookies.
These are really great cookies. And we appreciated all those who tried them and enjoyed them too.
Then one reader, Chaya, commented that she wanted to make the recipe as soon as it was posted, but found herself with too little chocolate chips.
“Was checking my pantry for a good substitute and found an ice cream topping that I made, with 3 1/2 oz halva and 2 cups chocolate chips.”
She had made the topping by pulsing the halva and chocolate chips together in the food processor. That’s what she used instead of classic chocolate chips.
“The cookies were out of this world. Next time around, I followed the recipe exactly. They were good but could not compare. My kids all said it’s not the same recipe. So we tried again with the halva coated choc chips and they were out of this world again!”
We thought it was worth a try. We are, after all, halva fans. First there was our famous Halva Ice Cream that Leah had tried at a restaurant. Then there were these Halva Buns that Esti had made. Finally, Victoria made another version of our Halva Ice Cream using shredded phyllo dough over here and called it Outrageous Kanafe Ice Cream.
Note: Since halva is made of sesame, a common allergen, if you are going to be making cookies or other baked goods with halva, it’s a good idea to note it on the label.
If you like halva, it’s a nice twist! And even though, yes, you can go and read the recipe and try the swap on your own, we included the halva version for you here for convenience.
Wait, not done. Want to make our Big Chocolate Chip Cookies, original or halva version, for mishloach manos? Get cookie packaging ideas and labels over in this post!
The Best Giant Chocolate Chip Cookies
Ingredients
- 1 cup oil
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- ½ cup oats
- 1 tsp baking soda
- 3.5 oz halva, crumbled
- 2 cups chocolate chips Swap the chocolate chips for any mix-in that you like!
Instructions
- Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.
- In the bowl of a food processor, pulse together halva and chocolate chips a few times, until combined into a chunky, crumbly, topping. We’ve also tried this in a blender.
- In a bowl of an electric mixer OR in a mixing bowl using a fork, beat together oil, sugars, eggs, and vanilla.
- Add flour, oats, and baking soda. Add halva-chocolate chips. Mix to combine.
- For giant cookies, you can either eyeball the amount or use an ice cream scoop (not a cookie scoop) to scoop up the dough. You should place 6 cookies on each baking sheet.
- Bake for 10-15 minutes. Cookies will still be mostly soft when you take them out but will harden as they cool.
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