Halvah, Date, Chocolate Chunk Cookies
My halva, date, and chocolate chunk cookies combine nutty sesame, sweet dates, and melty chocolate for an unforgettable treat.
Oct 27, 2025
If you’ve been searching for a cookie that’s familiar yet surprising — comforting, but with a modern, global twist — these Halva, Date, and Chocolate Chunk Cookies are your answer. Inspired by classic chocolate chip cookies but elevated with bold, luxurious ingredients, my recipe combines the warm, buttery nostalgia of the cookies you grew up with and the complex flavors of the Mediterranean pantry.
A Global Twist on a Classic Favorite
At the heart of these cookies is halva — that flaky, melt-in-your-mouth sesame confection that brings a deeply nutty, subtly sweet richness. When folded into the dough, halva doesn’t just sit there like a mix-in. It melts into the cookie as it bakes, leaving little pockets of chewy, almost fudgy sesame flavor, similar to the effect tahini gives but with more texture and dimension. It’s sesame, but better. More indulgent. More unexpected.
Then come the dates. Plump, soft Medjool dates are roughly chopped and scattered throughout the dough. As they bake, they soften even more, becoming rich little bites of caramel-like chew that complement the cookie’s sweetness without overpowering it. Their natural sugars add depth and warmth, and their texture is the perfect foil to the melted chocolate and buttery dough.
Speaking of chocolate — this isn’t your basic chip situation. These cookies call for high-quality dark chocolate, roughly chopped into irregular chunks, so you get varied bites: some with gooey pools, others with little bits that crisp and caramelize around the edges. The bitterness of the chocolate balances the sweetness of the dates and highlights the nutty halva.
The Perfect Cookie Base
The cookie dough itself is buttery, with a golden-brown exterior and a soft, tender middle. A touch of brown sugar adds to the chewiness, and a bit of vanilla enhances the warmth of the flavor profile. Each cookie is finished with a sprinkle of flaky sea salt just before baking — a small touch that makes a big impact, drawing out the best in every ingredient.
Familiar Yet Exotic
These cookies are indulgent but grounded, exotic but familiar. They’re the kind of treat that feels special enough for gifting or a holiday spread, but easy enough to whip up on a weeknight when the craving hits. Whether you’re baking for friends, family, or just for yourself, these cookies invite curiosity, spark conversation, and always leave people asking for the recipe.
Perfect with a cup of hot coffee, tucked into a lunchbox, or served slightly warm with a scoop of ice cream — these Halva, Date, and Chocolate Chunk Cookies are a cookie lover’s dream with a sesame-studded soul.
Key Ingredients:
Tahini: Adds rich, nutty depth and a subtle bitterness that balances sweet flavors beautifully.
Dates: Add natural sweetness, a soft chew, and warm caramel-like notes that enrich every bite.
Ground Cardamom: Adds a warm, floral spice with hints of citrus and mint, giving the cookies a subtle aromatic lift.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (16)
Ingredients (16)
Cardamom Halva
Optional
Cookie Dough
Instructions
Cardamom Halva
Add tahini (1 cup), cardamom (1 tsp), and salt (½ tsp) to a heat proof bowl and set aside. Line a medium bowl with parchment paper.
Add sugar (1 ¼ cups) to a saucepan with water. Turn heat to medium. Gently stir to dissolve sugar.
Then when bubbling, turn heat to medium-high, stop stirring, and cook until it registers 250°F.
Carefully pour sugar into tahini. Stir with a heatproof spatula until mixture leaves the side of a bowl. Dump halva into parchment-lined bowl. Let cool in fridge, about 10 minutes.
Cookie Dough
Brown the butter (2 sticks) over medium heat. Scrape into a large bowl. Let cool 5-10 minutes.
Add both sugars (1 cup). Whisk to combine briefly. Then add the eggs (2 large) and vanilla (1 Tbsp) and whisk for 1-2 minutes.
Whisk in the baking soda (1 tsp) and salt (1 tsp). Then switch to a spatula and fold the flour (2 cups) most of the way in.
Add dark chocolate chunks (6 oz), dates (12 large), and crumble in halva (½ cup). Let dough rest for 15-45 minutes until firm.
Preheat oven to 350°F with a rack set in the center. Line a baking sheet with parchment.
Using a 3 tbsp cookie scoop, scoop 6 balls of cookie dough (weighing between 60-70g), evenly space on cookie sheet.
Add a piece of dark chocolate, halva, and/or date to the tops of the cookies.
Bake for 11-13 minutes, until the edges are deep golden and firm but the center is lighter in color.
Let cool completely on the tray. Garnish with flaky salt ( to taste) and repeat with remaining dough.
