Halal Twist by Hasan
These halal chocolate cookies are rich, decadent, and absolutely irresistible. Made with halal-certified ingredients, they’re the perfect treat for any occasion and will cure whatever ails you!
Why This Recipe is Halal
- All ingredients are plant-based or dairy, with no meat products.
- Eggs are inherently halal when sourced from halal-certified farms.
- Chocolate and other ingredients are free from alcohol and haram additives.
A Closer Look at the Ingredients
Small swaps make a big difference. Here’s what to look for when you shop.
Chocolate and vanilla extract
What to watch for: Some chocolates and vanilla extracts may contain alcohol or non-halal additives.
The halal solution: Use halal-certified chocolate and alcohol-free vanilla extract.
Find halal certified chocolate on Amazon →Ingredient-by-Ingredient Halal Audit
| Ingredient | Status | Note |
|---|---|---|
| unsweetened chocolate | questionable | Check for halal certification |
| semisweet chocolate | questionable | Check for halal certification |
| unsalted butter | halal | Dairy product |
| all-purpose flour | halal | Plant-based |
| baking powder | halal | Plant-based |
| salt | halal | Mineral |
| eggs | halal | From halal sources |
| sugar | halal | Plant-based |
| instant espresso powder | halal | Plant-based |
| vanilla extract | questionable | Check for alcohol content |
| semi-sweet chocolate chips | questionable | Check for halal certification |
| parchment paper | halal | Plant-based |
What You’ll Need
- 4 ounces unsweetened chocolate
- 9 ounces semisweet chocolate
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- as needed parchment paper
Let’s Cook
- Place a metal bowl over a saucepan of barely simmering water and add the first three ingredients.
- Cook over low heat, stirring, until they are almost melted, then remove from heat.
- Continue to stir until they have all melted and the mixture is smooth.
- Mix together the flour, baking powder and salt in a small bowl.
- In another large bowl, beat together the eggs and sugar, using a mixer, for approximately 10 minutes.
- Add the espresso powder if using, also the vanilla, and beat for 2 additional minutes.
- Stir in the melted chocolate until it is evenly mixed, then add the flour / baking powder / salt mixture.
- When that is smooth, fold in the chocolate chips.
- Refrigerate the batter for 20-25 minutes.
- Meanwhile, preheat the oven to 350°F.
- Line your cookie sheets with parchment paper.
- Drop chilled batter by heaping tablespoonfuls onto the parchment lined cookie sheets about 2-inches apart.
- Bake cookies, one baking sheet at a time, for approximately 8-10 minutes.
- When done, cookies may appear cracked and shiny on top.
- Allow cookies to rest for a few minutes, then place on a cookie rack to complete cooling.
- Store any cookies you are not eating right away in the freezer or refrigerator, not the cookie jar.
Nutrition, Per Serving
Notes From My Kitchen
- Use a stand mixer for the eggs and sugar – the 10-minute beating time is crucial for the right texture.
- Chill the dough as directed – this helps the cookies hold their shape during baking.
- For extra decadence, use halal-certified high-quality chocolate.
Tools That Make It Easier
These are the pieces I reach for every time — tested in my own kitchen.
Stand Mixer
Essential for creaming the eggs and sugar to the right consistency.
perfect for EidDouble Boiler
Ensures gentle melting of chocolate without burning.
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