Salted Chocolate Rye Cookies
Replacing standard all-purpose flour with whole grain rye makes a dense, fudgy cookie with an intense and complex chocolate flavor. Get the recipe for Salted Chocolate Rye Cookies ». Helen Rosner
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Replacing standard all-purpose flour with whole grain rye makes a dense, fudgy cookie with an intense and complex chocolate flavor. Adapted from the cookbook Tartine No. 3, these rich cookies are perfectly finished by a sprinkle of coarse sea salt. Bake them while the dough is still cold to prevent them from spreading too much.

Salted Chocolate Rye Cookies Salted Chocolate Rye Cookies
Replacing standard all-purpose flour with whole grain rye makes a dense, fudgy cookie with an intense and complex chocolate flavor.
Yield: makes ABOUT 25 COOKIES

Ingredients

  • 34 cup whole-grain dark rye flour
  • 1 tsp. baking powder
  • 12 tsp. kosher salt
  • 2 23 cups finely chopped bittersweet chocolate
  • 4 tbsp. unsalted butter
  • 4 eggs, at room temperature
  • 1 12 cups light muscovado or light brown sugar
  • 1 tbsp. vanilla extract
  • Maldon salt or fleur de sel, for sprinkling

Instructions

  1. Whisk flour, baking powder and salt in a bowl; set aside. Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally, until melted, 5 minutes. Remove bowl from pan; set aside.
  2. Place eggs in the bowl of a stand mixer fitted with a whisk attachment; whip until fluffy. With the motor running, slowly add sugar until eggs have nearly tripled in volume, about 6 minutes. Add reserved chocolate mixture and the vanilla; mix until combined. With the motor running, slowly add dry ingredients until a soft, loose dough forms. Cover dough with plastic wrap; chill 30 minutes.
  3. Heat oven to 350°. Using 2 tablespoons for each, drop cookies onto parchment paper-lined baking sheets, spaced about 2” apart. Sprinkle cookies with Maldon salt or fleur de sel; bake until cookies are puffed, 8-10 minutes.

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