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Method

Day Before

Toast the flour: Preheat the oven to 300°F and line a half baking sheet with parchment paper. Spread the all-purposed and rye flour in an even layer and toast the flour until it starts to smell nutty, about 13-15 minutes. Transfer the toasted flours to a medium bowl and let cool completely.

Make the toffee: Line a half baking sheet with parchment paper and cut the 6 tablespoons of butter into 1-tablespoon pieces. Combine the butter, jaggery, salt, and 2 tablespoons of water in a large heavy-bottomed saucepan over medium-low heat. Once all the butter and jaggery has melted, bring the mixture to a boil over medium-high heat. Cook the mixture until the mixture reaches 290°F on an instant-read thermometer (the bubbling should slow and the mixture should darken slightly).

Immediately pour the mixture onto the prepared baking sheet and spread it into a thin, even layer. Let the toffee harden and cool completely, about 20 minutes.

Make the cookie dough: While the toffee cools, cut 1 1⁄4 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. Pour the browned butter evenly across the cubed butter and garam masala in the large bowl, then set aside.

Combine the remaining 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, vanilla extract, baking soda, and salt to the mixture and whisk until combined and the mixture is no longer grainy, 1-2 minutes.

Fold in the flours: Set a mesh sieve over the bowl with the cookie dough in it. Carefully sift the flours into the dough, ensuring that no large clumps of flour remain. Using a stiff silicone spatula, fold the flour into the cookie dough until no streaks remain.

Add the mix-ins: Measure out 5 ounces of the semisweet chocolate discs, and coarsely chop them into smaller pieces. Add the chopped chocolate discs and the remaining whole chocolate discs to the cookie dough.

Using a serrated knife, chop the toffee into small pieces (no larger than the size of your fingernail). Add the chopped toffee bits to the cookie dough, and fold the mix-ins into the dough until 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 19 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 golden-brown and the center is no longer wet, about 18-20 minutes. If you prefer saltier cookies, top the cookies with a sprinkle of flaky salt as soon as they come out of the oven.

If the toffee bleeds out of the cookie or the cookie looks a bit misshapen, use a small offset spatula to tap the edges of the cookie back into an even, round circle. Let the cookies cool on the baking sheet for 3 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.