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Method

Day Before

Set up: Cut 1 stick of butter into 1-tablespoon pieces and arrange them flat across the bottom of a large bowl. Sprinkle the garam masala across the pieces of butter.

Brown the butter: Cut the remaining 1 stick of butter into 1-tablespoon pieces. Melt the butter in a medium saucepan over medium heat until foamy, 3-4 minutes. Use a stiff silicone spatula to cook the butter, whisking constantly until the sputtering subsides and the solids are deeply browned, another 2-3 minutes. Immediately remove the saucepan from the heat. Set the silicone spatula aside.

Bloom the garam masala: Pour the browned butter evenly across the cubed butter and garam masala in the large bowl, then set aside.

Prepare the dry ingredients: Combine the all-purpose flour, rye flour, kosher salt, and baking soda in a medium bowl. Whisk to evenly combine the dry ingredients, then set aside.

Combine the remaining wet ingredients: Add the dark brown sugar and white sugar to the bowl with the butter, then whisk vigorously to combine until smooth. Add the eggs, heavy cream, and vanilla extract to the mixture and whisk until combined and no visible streaks remain.

Fold in the dry ingredients: Add the prepared dry ingredients and use the silicone spatula to fold the them into the wet ingredients. Fold from the bottom and scrape down the sides of the bowl, ensuring that no bits of flour remain. The dough will look slightly wet (this is normal); set the dough aside to firm up slightly, about 5 minutes.

Prepare the mix-ins: To measure out the jaggery, use a sharp knife to cut slivers from the larger block of jaggery until you have 140 grams weighed out. It’s important to be precise here, so be sure to use the kitchen scale when measuring the jaggery. Chop the measured jaggery into very small pieces, so that the largest chunks are no larger than the size of a pea, and set aside.

Measure out half of the semisweet chocolate discs (160g), and coarsely chop them into smaller pieces.

Fold the mix-ins: Add the chopped jaggery, the chopped chocolate discs, and the remaining whole chocolate discs to the cookie dough, and fold the dough until all the mix-ins are evenly distributed throughout the dough.

Form the cookies: Line a half baking sheet with parchment paper. Use a 2-ounce cookie scoop or a 1⁄4 cup measure to portion the dough (about 17 cookies).

Cover the portioned cookies with plastic wrap and chill in the refrigerator for at least 12 hours (preferably overnight).

Day Of

Bake the cookies: Preheat the oven to 350°F. Line a half baking sheet with parchment paper. Place the portioned cookies on the baking sheet, no more than 6 at a time in a 2 by 3 array. Bake the cookies until the edges are just beginning to turn golden-brown, 15-17 minutes. Sprinkle flaky salt, if desired, on the cookies as soon as you remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes (the heat from the pan will continue “baking” the cookies), then transfer to a wire rack to cool completely.

Once cooled, these cookies are best enjoyed the day they are made. Bake only as many as you can eat because the remaining cookie dough can be stored in a freezer bag for up to 2 months. If baking the cookie dough from the freezer, bake for an extra 2 minutes. .