Make an ice bath in a medium-sized bowl. Set another medium-sized bowl in the ice bath, so that no water gets in, but it is mostly submerged.
Place the butter in a medium saucepan. Melt over medium heat, while constantly stirring.
Continue heating over medium heat until the butter turns golden brown. You will see small brown particulates floating in the butter and it might foam up a bit. This should take around 6-8 minutes.
Remove from heat and carefully pour the brown butter into the bowl in the ice bath.
Stir the butter, careful to not allow any water to enter the bowl. Continue to mix until the butter has solidified into the consistency of softened butter.
In a separate bowl whisk together the flour, baking soda, baking powder, and salt.
Using a stand mixer with a paddle attachment, add the softened brown butter, granulated sugar, and brown sugar.
Cream the butter and sugars together on medium speed for 2 minutes, scraping the sides as necessary.
Add the egg and vanilla and mix to combine.
Add half of the dry mixture, mix on low until almost combined. Add the other half of the dry mix and mix on low until completely combined.
Fold in the chopped halva.
Line a cookie sheet with parchment paper.
Using a 2 Tbsp cookie scoop, scoop cookies onto tray at least 1 inch apart.
Refrigerate for at least 1 hour, preferably 24 hours.
Preheat oven to 350F and bake for 10-12 minutes or until the edges have slight browning.
Remove from oven and cool on sheet for 5 minutes.
Transfer to wire rack and let cool completely.
Recipe was prepared for Rodelle by ADM culinary chef, Claire Voiss. Recipe photos were taken by Amanda at @frommetovuu.
