Using only rye flour, these cookies are soft and moist inside, reminiscent of brownies without the denseness or being too sweet.
By Valeria Weaver
I got the recipe for these cookies from my beloved book, Tartine number 3. I’m trying to find more ways to use grains like rye, buckwheat, oat and old varieties of wheat (einkorn, spelt, kamut, emmer) and this book is a real treasure in that regard.
This particular recipe uses only rye, which is one of my favorite grains, which can be a quite tricky to work with. I find it amazing that I was able to make one of the best chocolate cookies I’ve ever had with rye flour only. Soft and slightly moist inside, they remind me of brownies without the denseness and over-the-top sweetness.
- 2 cups chopped bittersweet chocolate
- 4 tablespoons butter
- ¾ cup whole-grain rye flour (I just grind whole rye berries)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 4 large eggs, at room temperature
- 1 cup sugar, brown or muscovado
- 1 tablespoon vanilla extract
- Good quality sea salt for topping, such as flaky fleur de sel, or Maldon
- Melt chocolate and butter in a water bath or a heat-proof bowl over a pot of water. Once melted, remove from heat and cool slightly.
- In a small bowl, whisk flour, baking soda and salt.
- Whip the eggs on medium-high speed of a stand mixer with a whisk attachment. Add sugar, a little at a time, until all is incorporated.
- Turn the mixer to high, and whip the eggs until almost tripled in size, 6-8 minutes.
- Reduce the mixer speed to low, and add the melted chocolate-butter mixture and vanilla.
- Mix to combine, scraping the sides of the bowl as needed.
- Mix in the flour until just combined, don’t over mix. The dough will be runny.
- Refrigerate the dough for 30-40 minutes, until it’s just firm to the touch.
- Preheat the oven to 350ºF, and line two cookie sheets with parchment paper.
- Scoop the dough onto the baking sheets with a teaspoon or a small cookie scoop. Make sure to leave 2 inches between each cookie, the dough will spread quite a bit.
- Top each cookie with flakes of sea salt.
- Bake for 8-10 minutes, until the cookies are puffed up.
- Cool on a wire rack.