Chapter I
The Recipe
- Butter is creamed with icing sugar until light and pale.
- Melted dark chocolate is folded in while the mix is still warm enough to stay glossy.
- Sifted maida, cocoa, and soda are added — the dough should sit just on the wet side of stiff.
- Choco chips are folded in by hand; dough is portioned into thick mounds and chilled briefly.
- Baked at a high initial heat for a soft centre, then dropped to set the crust.
- Pulled while the centre still looks slightly underdone — they finish on the tray.
Chapter II
Provenance
- Refined wheat flour (maida)
- Icing sugar
- Butter
- Dark chocolate, melted
- Cocoa powder
- Baking soda
- Dark-chocolate chips, generously
Chapter III
Why it tastes familiar
- Real dark chocolate, not compound — the fat that snaps is cocoa butter, not palm
- Real butter, not bakery shortening
- No artificial flavour, no high-fructose corn syrup
- Best eaten warm, with a small glass of cold milk
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Chocolate is portioned and tempered in dedicated bowls so the cookies finish glossy and snap clean. Trays are sanitised between batches; finished cookies are handled with gloves.