(Recipe from “Flavors First: An Indian Chef’s Culinary Journey” by Vikas Khanna)
The all-American classic cookie has taken a detour to India in this recipe. The floral aroma of candied rose petals and dark, semi-sweet chocolate are divine. Candied rose petals are known as Gulkand or rose spread, and are available in Indian grocery stores
Makes 2 dozen cookies
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar
1/2 cup light brown sugar
1 large egg
1 egg yolk
2 tablespoons heavy cream
1/2 cup rose spread
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups finely chopped semisweet chocolate
Preheat the oven to 350ºF. Line a cookie sheet with parchment paper. In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power. Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk. Add the heavy cream and rose spread. Stir until just combined and set aside. Do not overmix.
In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture. Gently add the chocolate, mixing it well. Freeze the dough just until cold and firm, about 5 minutes.
Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet. Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown. Transfer the cookies to a rack to cool.
About Vikas Khanna
Born in Amritsar, India to Davinder and Bindu Khanna. Starting as a helper in his grandmother's kitchen, he learnt most the secrets and correct use of spices from her. His first job, at the age of 12, was that of supplying glassware to Amritsar Club.
He had started developing recipes at a very young age and at 16, opened his own banquets called Lawrence Gardens banquets to host weddings and family functions. Graduated from Welcomgroup Graduate School of Hotel Administration in 1994. Started "SAANCH" - The cultural festival at the college which brought together foods and traditions of different regions of India, which is an integral part of the college even now. Learnt the art of sculpting stone and wood from Jaipur, Mysore, Udipi and Sagar in Karnataka, which was exhibited in the college.
He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels, with some of the most influential chefs of India.
Moved to the New York in December, 2000 and has studied at Cornell University, Culinary Institute of America, New York University and many more while starting as a dishwasher and working his way up to becoming the Executive Chef of Salaam Bombay Restaurant in New York. He frequently lectures at many Univerisities around the country.
He is a consultant to many restaurants in the US and has his own line of packaged foods, Gourmetgurus.
Vikas Khanna launched SAKIV (South Asian Kid's Infinite Vision) and SAKIV- World to reach out to eye foundations around the world in an effort to create awareness about vision disorders in children.
Vision of Palate is his award winning workshop developed to educate people with visual disbilities about the sense of taste, flavor and aromas.
Makes 2 dozen cookies
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