Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
Make the cookie dough: Chop the dark chocolate into irregular ¼-inch to ½-inch chunks and set aside.
To the cooled butter, add the brown sugar, granulated sugar, egg and vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.
Add 1 cup (120 grams) all-purpose flour, 1 teaspoon kosher salt and ½ teaspoon baking soda, and stir well with a spatula or wooden spoon until combined into a sticky dough.
Add half of the chopped chocolate along with the halva, pinching it lightly with your fingers as you add it to help it combine. Cover the top of the dough with plastic wrap and refrigerate for at least 3 hours and up to 2 days (the longer you chill the dough, the more complex the flavor of the cookies will be, so, if you can, chill it overnight).
