Double Chocolate Halva Cookies

1. Place butter and sugars in the bowl of a stand mixer fitted with a paddle attachment or in a deep bowl if you're using a hand-held blender. Cream the three ingredients until a thick, homogenous paste forms, and then beat until the mixture is fluffy and noticeably lighter in color. 
2. Add the eggs and salt and beat until smooth. Add in the chocolate and mix until they are evenly incorporated. 
3. In a separate bowl, mix the flours, cocoa powder, baking powder, and baking soda. Add in with the mixer off and mix until just combined. Fold in the crumbled halva. 
4. Scoop cookies and place close together on a parchment-paper-lined tray or container. Freeze the cookies until you are ready to bake. 
5. Heat oven to 350°F. Line two cookie sheets with parchment paper. Place the scoops onto two parchment-lined cookie sheets; they spread somewhat generously, depending on the flour. Leave 2" of space between cookies. 
6. Bake for 14-16 minutes in a traditional oven for about 11-13 minutes with convection (if possible). Leave the cookies to cool completely before removing them from the cookie sheet. 

*Most whole wheat flours in the supermarkets are milled from Hard Red wheats and yield a sandy, hearty cookie. For a more tender cookie that both tastes milder and spreads a touch more, use a soft whole wheat like Sonora or Spelt. Make sure the flours from Grist & Toll, your whole wheat flours are not sifted and truly whole. If you don't have whole grain flours on hand, swap it out entirely with 4-1/2 (540g) of All-Purpose Flour.