SALTED CHOCOLATE-RYE COOKIES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 227 g chopped bittersweet chocolate (70%), preferably Valrhona
28 g butter
45 g whole-grain dark rye flour
1/2 tsp baking powder
1/4 tsp fine salt (or 1/2 tsp kosher salt)
2 large eggs, at room temperature
120 g/3/4 cup Muscovado, Demerara or raw cane sugar
1/2 tbsp vanilla extract
Maldon or flaky fleur de sel, for topping
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Directions: |
Directions:Melt chocolate and butter together in double boiler, stirring occasionally. Let cool slightly.
In small bowl, whisk together rye flour, baking powder, and salt and set aside.
Using handheld mixer, whisk eggs in bowl on medium-high speed, adding the sugar a little bit at a time, until all is incorporated.
Turn mixer to high and whip until eggs have nearly tripled in volume, about 6 minutes.
Reduce speed to low, and add chocolate-butter mixture and vanilla. Mix to combine, scraping down sides of bowl as needed, then mix in flour mixture just until combined. (Dough will be very soft and loose).
Refrigerate dough until it just firm to the touch, about 30 minutes (longer chilling will make it harder to scoop!)
Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
Scoop dough with truffle scoop (or portion à ca. 20 g) onto baking sheets, spacing them 2 inches apart.
Top each mound of dough with a few flakes of flaky salt, pressing gently so it adheres.
Bake cookies for 8 - 10 minutes, until they are completely puffed up, with a smooth bottom and rounded top.
Let cookies cool slightly, then transfer them to wire rack and let cool completely.
Keep cookies in an airtight container (they are best eaten within 3 days). |
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Number Of
Servings: |
Number Of
Servings:24 Cookies |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: These amazing cookies were created by Chad Robertson, chef and breadmaster of San Francisco's Tartine bakery, famous for his "holey" breads, and James Beard Award winner.
Dark rye flour enhances the chocolate flavor of the cookies, a marriage made in heaven. Don't omit the flaky salt topping, it really contributes to the cookies' overall deliciousness.
I bake these cookies every year for Christmas, but they are wonderful at any time!
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