This is the recipe I took into the final of Recipe of the Year. When I was deciding what to cook, I wanted a dish that summed up who I am, my family and what Australia means to us. I ended up with a cookie.
A lot of Greek and Cypriot migrants who came to Australia opened milk bars. They became part of the furniture of every town and suburb, the place you went for a milkshake, a pie or something sweet from the counter. To me they say a lot about what this country gave migrant families, and what those families gave back. That’s why I call this the Milk Bar Cookie. It’s an ode to my grandparents, and in a way to my old cafe, Miss Bliss, too.
It brings two things I love together. The first is a good old choc chip cookie, which you’ll find in nearly every cafe in Australia, each with its own version. The second is halva, which is always in my fridge and always in my Yiayia’s. This is my version of the classic: an Australian cookie with my Cypriot heritage folded right through it.
Why the Milk Bar Cookie works
Brown butter gives deep toffee and hazelnut notes. Topping it back up with a little cream replaces the water lost while browning, so the dough stays soft.
Tahini adds a gentle sesame richness that sits underneath the chocolate rather than competing with it.
Halva melts at the edges and stays fudgy in the middle, like little pockets of sesame fudge.
Dark brown sugar keeps the centres chewy and adds a molasses depth.
Chilling the dough firms up the butter and tahini, so the cookies hold their shape and bake thick.
How to eat them
Warm from the tray with a cold glass of milk, the way the name intends
Sandwiched around a scoop of vanilla ice cream
Crumbled over Greek yoghurt with a drizzle of honey for a very good breakfast
From the freezer: bake a few dough balls straight from frozen whenever you need a fresh one
Make the full batch and freeze half the dough. Future you will be grateful.
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Halva is a sweet, crumbly confection made from tahini and sugar, popular across Greece, Cyprus and the Middle East. For the Milk Bar Cookie, use plain halva rather than flavoured varieties. You'll find it at Greek and Middle Eastern delis, and in the international aisle of most major supermarkets. Break it into rough chunks so some pieces melt and others stay fudgy.
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Yes, this dough freezes beautifully for up to 3 months. Scoop it into 75 g balls, freeze on a tray until firm, then transfer to a container. Bake straight from frozen at 180°C fan, adding 2 to 3 minutes to the bake time. It's the easiest way to have a warm salted halva chocolate chip cookie on demand.
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If your cookies spread, the dough was likely too warm or a little greasy. Chill the scooped dough for 15 minutes before baking, and if it still feels soft, add 2 tablespoons of plain flour. Weighing the flour also helps. If they come out puffy instead, press them down gently before baking.
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The Milk Bar Cookies keep for up to 4 days in an airtight container at room temperature. Warm them in a low oven for a few minutes to bring back the soft centre and melty chocolate. The flaky salt stays crisp best when the cookies are stored in a single layer.
Frequently asked questions
The Milk Bar Cookie: Salted Halva Chocolate Chip Cookies
Makes about 15 · Prep 25 mins plus 30 mins chilling · Cook 12 to 14 mins
Ingredients
Brown butter and tahini
227 g unsalted butter
2 to 4 tbsp thickened cream, as needed
80 g tahini
Dry ingredients
280 g plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tbsp cornflour
1 tsp salt
Wet ingredients
200 g dark brown sugar
100 g caster sugar
2 eggs
2 tsp vanilla extract
Mix-ins and finish
200 g 70% dark chocolate, chopped
110 g plain halva, broken into chunks
Extra chocolate and halva, for the tops
Flaky sea salt
Method
Brown the butter in a saucepan over medium heat for 9 to 11 minutes, until golden and nutty.
Weigh the browned butter and add enough cream to bring it back to 227 g. Stir in the tahini. Chill until firm but creamable, about 30 minutes in the fridge or 15 in the freezer.
Sift together the flour, bicarb, baking powder, cornflour and salt.
Cream the butter and tahini with both sugars for 3 to 4 minutes. Beat in the eggs one at a time, then the vanilla.
Fold in the dry ingredients by hand, then fold through the chocolate and halva.
Scoop into 75 g portions. Chill for 15 minutes if the dough feels soft.
Preheat the oven to 180°C fan-forced. Bake 3 to 4 cookies per tray for 12 to 14 minutes, until the edges are set and the centres still soft.
Straight away, press extra chocolate and halva onto the tops and sprinkle with flaky salt. Rest on the tray for 5 minutes. Serve warm with cold milk.
Recipe Notes
Fold the flour in by hand to keep the cookies tender.
If the dough is greasy, add 2 tbsp flour and chill longer.
Storage: keeps 4 days in an airtight container. Dough balls freeze for up to 3 months; bake from frozen.