Tartine's Salted Chocolate Rye Cookies
The first time I made these cookies, I told my kids, "These better be REALLY good, because I had to make a special trip to the store to buy that crazy rye flour."
Bottom line: MAKE that trip! Yep, these cookies ARE really good. And why wouldn't they be? You know those flourless chocolate cakes? Well, these are basically the cookie version, so do it.
Just a couple of tips. It's best to use a stand mixer because you have to whip the eggs for 6 minutes and PLEASE, follow the instructions for chilling the dough. The second time I made the recipe, I got sidetracked and left the dough in the fridge for 3 hours. Try scooping cookie dough that's basically hardened into a chocolate bar - not so easy; not so fun.
However, I did have fun subbing Pink Himalayan Salt for the Maldon - see the last step in the recipe :)
Salted Chocolate Rye Cookies
Adapted from Tartine Book No. 3 by Chad Robertson
Makes about 48 small cookies
Place a saucepan filled with 1 inch of water over medium heat and bring to a simmer. Set a heatproof bowl over simmering water making sure bottom of bowl does not touch the water. Melt in the bowl, stirring occasionally:
2 2/3 cups chopped bittersweet chocolate (70%) (454g)
4 Tbs unsalted butter (57g)
Once melted, remove from heat and set aside to cool a bit.
In a small bowl, whisk together and have ready:
3/4 cup whole-grain dark rye flour (85g)
1 tsp baking powder
1/2 tsp salt
In the bowl of a stand mixer fitted with the whisk attachment, whip at medium-high speed:
4 large eggs, at room temperature
1 1/2 cups dark brown sugar (340g), added a bit at a time
When sugar is completely incorporated, turn mixer to high and whip eggs until almost tripled in volume, about 6 minutes. Reduce mixer speed to low and add melted chocolate-butter mixture, as well as:
1 Tbs vanilla extract
Mix to combine, scraping down sides of bowl as needed. Add flour mixture and mix until just combined. Dough will be very soft at this point; it will firm up as it chills. Refrigerate dough for 30 minutes. If you chill longer and dough gets too hard, let dough warm up to room temperature before scooping.
Preheat oven to 350°F and line two baking sheets with parchment paper or Silpat. Remove dough from refrigerator and scoop with 1 tablespoon capacity ice cream scoop. Place balls of dough 2 inches apart. Press gently on top of each mound of dough:
a few flakes of Maldon or flaky fleur de sel
Bake for 8 to 10 minutes or until cookies have completely puffed up and have a round top and smooth bottom. Remove from oven and let cool slightly (the cookies may flatten a bit while cooling), then transfer to rack to cool completely. Store in an airtight container for up to 3 days. Don't forget to share!
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