Chocolatier, Arun Viswanathan shares his secret dark chocolate cookie recipe

Coimbatore based entrepreneur Arun Viswanathan realised chocolate could play a significant role in adding nutritional value to a regular diet, sans the added white sugar
INFUSION6
INFUSION6

Inspired by the long-standing Belgian tradition of using chocolate to celebrate every occasion, 29-year-old Arun Viswanathan realised chocolate could play a significant role in adding nutritional value to a regular diet, sans the added white sugar. And so began his small-batch artisanal chocolate brand Chitra’m in July 2018. “Chitra’m translates to canvas and I have used the canvas of cocoa to paint a rare combination of flavours. Unlike the conventional chocolates that use vegetable fat, we use organically prepared palm sugar which complements the flavour of Indian cocoa.” 

Merely three months after the brand’s inception, two of the Cornell graduate’s creations —the mango lassi bar, and a palm sugar and dark chocolate bar — won bronze medals at the recent International Chocolate Awards (Asia Pacific) that was held in Taiwan.  “We are looking forward to introducing new flavours like green tea infused chocolate by January,” he says. 

In a celebratory mood, the Coimbatore-based chef, who plans on opening an online store and franchises across South India, offers us the recipe to his favourite, signature dark chocolate cookie. 

For Chocolate chip cookies

Ingredients

2-1/4 cups all-purpose flour | 1 tsp baking soda | 1/2 tsp salt | 1 cup granulated white sugar | 1 cup unsalted butter | 1 cup light or dark brown sugar | 2 tsp vanilla extract | 2 large eggs | 2 cups dark chocolate chips

Method

• Preheat the oven to 375°F.

• Stir together flour, baking soda and salt and set aside.

• In a bowl, beat the butter with white and brown sugar using an electric 

mixer at medium speed until creamy and lightened. Add vanilla and eggs one at a time, mixing in low speed until incorporated.

• Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips. Drop the tablespoonful onto the ungreased cookie sheets.

• Bake for 9 to 11 minutes, until cookies are golden brown. Allow them to cool.

• Store in an air-tight container at room temperature for up to one week.

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