Triple Chocolate Halawa Cookies


2 cups all-purpose flour

¾ cup cocoa (I use Hershey’s Special Dark, I find it’s the best affordable quality cocoa on the market)

1 teaspoon salt

1 teaspoon baking soda

8 ounces unsalted butter, at room temperature

1 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups chocolate halawa, crumbled

1 ½ cups chocolate chips



Preheat oven to 350 degrees Fahrenheit.  Line a cookie sheet with parchment paper.  Sift together flour, cocoa, salt, and baking soda in a medium sized bowl.  Whisk to combine.


In the bowl of a standing mixer, cream together the butter, sugars, and vanilla until light and fluffy, about 4-5 minutes.  Add eggs one at a time, beating well after each addition.


Gradually add the dry ingredients in three additions, scraping down the sides of the bowl as needed. 


Fold in the crumbled halawa and chocolate chips.  Do not over mix.  Keep the pieces of halawa somewhat chunky so they won’t disappear into the batter (the white contrasts nicely here with the dark chocolate).


Place large mounds of dough onto the cookie sheet (about 2 tablespoons for each).  Sprinkle crumbled halawa on top of cookie (optional).


Bake for 12 minutes or until the center is set.


Remove from oven and allow cookies to cool on the sheet for about 5 minutes.  Transfer to a wire rack to finish cooling.