This crispy edged, chewy centered cookie was born of a desire to appease both halwa-lovers (like my parents) and drop cookie lovers (like myself). A whole category of South Asian confections, Halwas are usually made with sugar, spices, ghee, nuts, and, sometimes carrots—as is the case for gajar ka halwa, the sweet pudding that inspired this cookie.
The key is to control the carrots’ moisture by cooking them alongside sliced almonds in brown butter before they get folded into the dough. Chilling the dough before forming allows the flavors to amplify post-bake and gives the cookies their ideal texture; if you’re short on time, even a quick 30-minute stint in the fridge will help. (PS: I’m not usually a cookie dough lover, but this one hits different.)
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What you’ll need
Box Grater
$18 At Amazon
Large Skillet
$90 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Spatula
$13 At Amazon
French Wire Whisk
$18 $16 At Amazon
Recipe information
Total Time
1 hour (plus chilling time)
Yield
Makes about 20
Ingredients
Preparation
Step 1
Heat 1 cup (2 sticks) unsalted butter in a large skillet over medium until almost melted. Add ½ cup sliced almonds and cook, stirring often with a wooden spoon or heatproof rubber spatula, until milk solids in butter are deep golden brown and almonds are golden brown, 5–7 minutes. Add 4 medium carrots (about 8 oz.), peeled, coarsely grated, 1½ tsp. ground cardamom, and 2 Tbsp. granulated sugar and cook, stirring often, until carrots are softened and reduced in volume by one third, 8–10 minutes. Transfer to a large bowl and let cool until lukewarm.
Step 2
Meanwhile, whisk together 1¾ cups (219 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ tsp. baking soda in a medium bowl.
Step 3
Mix 1 cup (packed; 200 g) dark brown sugar and remaining ¼ cup granulated sugar into carrot mixture, then add 2 large eggs, one at a time, mixing after each addition until combined. Add dry ingredients; stir until no dry streaks remain. Cover dough and chill in refrigerator at least 30 minutes and up to 12 hours.
Step 4
Place racks in upper and lower thirds of oven; preheat to 375°. Place some almonds in a small bowl. Remove dough from refrigerator and scoop out 3-tablespoonful portions. Roll into smooth balls, then roll in almonds to coat. Divide between 2 parchment-lined baking sheets, spacing about 2" apart.
Step 5
Bake cookies rotating baking sheets top to bottom and front to back halfway through, until golden brown around the edges, 13–15 minutes. Remove from oven and firmly tap baking sheets on counter. Sprinkle cookies with flaky sea salt; let cool on baking sheets at least 5 minutes.
Do ahead: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Recipe notes
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