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

MMMMM