In medium saucepan, brown 2 sticks of butter. Make sure not burn it so keep an eye on it at all times. When the butter gets golden that means it's ready.
In a large bowl, pour the brown sugar, granulated sugar, brown butter and stir well. Doing this will help to cool the butter before adding the eggs.
Then add one egg at a time and whisk until fully incorporated.
Add the salt and sift in the flour, baking powder and baking soda. Fold the flour into the wet batter until fully incorporated and try not over mix.
Add the chopped dark, semi sweet chocolate and halva and fold everything into the dough.
Using an ice cream scooper, scoop some of the dough and then roll the dough ball in some sesame seeds and then place it on a large baking pan. Continue this step until you have to no dough left.
Place the baking sheet in the freeze for 1 hour. TIP: I recommend you chill the cookies for 12-24 hours. The complexity of flavors really develop with time, the flour absorbs and the cookie really becomes so much better. Preheat oven 350 degrees.
When ready, place 4 cookie dough balls at a time about 2 inches apart. The cookies will spread so you want to give them as much room as possible.
Bake the cookies for about 12-13 minutes. Halfway through baking, I like to top the cookies with additional crumbled halva. Try not to over bake the cookies because they will continue to bake while they are cooling down.
These cookies are best enjoyed warm. I suggest baking the amount of cookies you will eat that very same day and storing the reaming cookie dough balls in the freeze. Enjoy!
