“Every mom has a dessert recipe that they share with their kids — and this is mine,” writes Hetal Vasavada in her new cookbook, “Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India” (Page Street Publishing Co; $22). These cookies, inspired by Jaques Torres’ chocolate chip cookie recipe, have a bold Indian twist and milky sweet flavor that comes from toasted instant milk powder and caramelized white chocolate. They’re perfect for a modern mithai at Diwali or any time of year.
Caramelized White Chocolate & Toasted Milk Cookies
Makes 2 dozen
Ingredients:
1 cup white chocolate morsels
¾ cup instant nonfat dry milk powder
¾ cup (120 g) bread flour
1 cup (120 g) cake flour
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
¾ cup unsalted butter, softened
1/3 cup granulated sugar
¼ cup light brown sugar
½ cup jaggery powder or dark brown sugar
½ teaspoon cardamom seeds, finely ground
2 eggs
1 teaspoon vanilla extract
1 cup slivered almonds
½ cup chopped unsalted shelled pistachios
Flaky sea salt
Directions:
Heat oven to 300 degrees. Line a 9 by 13-inch baking pan with parchment paper. Fit your stand mixer with a paddle attachment.
Using a microwavable bowl, melt the white chocolate in the microwave in 15-second increments, stirring between each increment until the chocolate is all melted, about 2 minutes. (Or use a double boiler, setting a bowl above a small pot of simmering, not boiling water and making sure the bowl does not touch the water. Add white chocolate to the bowl and stir until melted, about 5 minutes.) Remove the chocolate from the heat.
Add instant nonfat dry milk powder to the melted chocolate and mix well. Spoon this mixture onto the parchment-lined baking pan and spread into a thin layer. Bake for 13 to 15 minutes, or until golden brown. Let cool on the baking sheet.
In a medium mixing bowl, whisk together the bread flour, cake flour, baking powder, baking soda and salt. Set aside.
In a large stand mixer bowl, add butter, granulated sugar, light brown sugar, jaggery and
cardamom. Cream butter, sugars and cardamom on medium speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing in between each addition and scraping down the bowl as needed. Add the vanilla and mix.
Add dry ingredients and mix on low until the dough just comes together. Fold in the caramelized white chocolate mixture (breaking up as needed), slivered almonds and
pistachios until evenly distributed.
Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours.
When ready to bake, heat your oven to 350 degrees, and line a baking sheet with parchment paper. Scoop up 2 tablespoons of dough at a time, roll into balls and
place 2 inches apart on the prepared baking sheet. Sprinkle the cookie dough balls
lightly with a bit of flaky sea salt.
Bake for 14 to 16 minutes, rotating the baking tray 180 degrees halfway through baking. Cool cookies on the baking sheet for 10 minutes, then move them to a rack to cool completely. Store in an air-tight container at room temperature for up to 3 days.
— From Hetal Vasavada’s “Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India” (Page Street Publishing Co; $22)
