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salted chocolate rye cookies

Salted Chocolate Rye Cookies

Almost a brownie, this beautifully textured cookie with the soft interior is even better thanks to the nutty tang of rye flour.  The perfect chocolate cookie with salt added to balance the richness of the chocolate is minutes away!

Course Baking
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48 cookies

Ingredients

  • 1 pound (16 oz, 455 grams) bittersweet chocolate, chopped
  • 4 tbsp (1/2 stick) unsalted butter
  • 3/4 cup whole or dark rye flour
  • 1 tsp baking powder
  • 1/2 teaspoon fine salt
  • 4 large eggs , room temperature
  • 1 1/2 cups muscovado sugar (or dark brown sugar)
  • 1 tbsp vanilla extract
  • Maldon or other flaky salt for sprinkling

Instructions

  1. Place a saucepan filled with about one inch of water over medium heat and bring to a simmer. Set a heatproof bowl over the simmering water, making sure that the bottom of the bowl is not touching the water, and melt the chocolate and butter together, stirring occasionally. Once melted, remove from the heat and let the chocolate cool slightly.
  2. In a small bowl, whisk together the rye flour, baking powder, and salt. Set aside.
  3. Place the eggs in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high, adding the sugar a few tablespoons at a time, until all the sugar is incorporated.
  4. Turn the speed to high and whisk until the eggs have tripled in volume and turned very light yellow and fluffy, about 5- 6 minutes.
  5. Reduce the speed to low and add the melted chocolate mixture followed by the vanilla. Mix to combine, scraping down the sides of the bowl as needed.
  6. Add in the flour mixture and stir until just combined. The dough will be very soft.
  7. Refrigerate dough until it just firm to the touch, about 30 minutes. Don't let it cool too long or it will firm up too hard and will be difficult to scoop up.
  8. While the dough is chilling, preheat oven to 350ยบ . Line two baking sheets with parchment paper or silicone mats.
  9. Remove the dough from the fridge and scoop with a rounded tablespoon onto the baking sheets, shaping the balls of dough into rounds and spacing them 2 inches apart.
  10. Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres.
  11. Bake for 8 to 10 minutes, until the cookies have puffed up and have a smooth bottom and rounded top with a few small cracks.
  12. Remove and let the cookies cool on the baking sheets for a few minutes.
  13. Transfer to a wire rack and let cool completely. The cookies with keep up to 3 days in an airtight container. (They won't last that long)

Recipe Notes

This recipe makes about 4 dozen cookies, depending on how large you scoop out each 1 tbsp of dough.  I've had great success with cutting this recipe in half, since it is just the two of us.

Option: Try adding 1/2-3/4 cup chopped hazelnuts (don't chop too fine, but not too large either)  It would add a lovely crunch!

Adapted from Tartine Cookbook No 3