Tahini Halva Chocolate Chunk Cookies

The first time I encountered halva was in a tiny shop in Istanbul, where an old man carved slices from wheels the size of car tires. The confection shattered on my tongue, releasing that deep, almost smoky sesame flavor that haunts you for days. I knew immediately it belonged in an American cookie.

This recipe represents the best kind of culinary borrowing. We take the chewy, brown-butter soul of a great American cookie and marry it to tahini, that ancient paste of ground sesame seeds that has nourished people across the Middle East for millennia. The halva goes in as chunks that soften in the oven, creating pockets of crumbly sweetness throughout. Dark chocolate provides the bitter counterpoint that makes the whole thing sing.

These cookies arrived at my holiday table three years ago and haven't left since. They're unexpected on a cookie tray dominated by sugar cookies and gingerbread, which is exactly why people reach for them first. The sesame aroma rising from a fresh batch will have your guests asking questions before they've taken a bite.

For those unfamiliar with halva, you'll find it in Middle Eastern groceries, health food stores, and increasingly in regular supermarkets. Look for plain sesame halva without pistachios or chocolate. The vanilla-scented versions work beautifully here.