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. 
Chocolate Rye Cookies with Fleur de Sel
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These chocolate rye cookies are soft and moist inside, reminiscent of brownies but without the denseness or excessive sweetness. A sprinkle of fleur de sel adds a delightful contrast.
Ingredients
- 2 cups chopped bittersweet chocolate
- 4 tablespoons butter
- 3/4 cup whole-grain rye flour (I just grind whole rye berries)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 large eggs, at room temperature
- 1 3/4 cups sugar
- 1 tablespoon vanilla extract
- Fleur de sel, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt the chopped bittersweet chocolate and butter in a heat-proof bowl over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
- In a small bowl, whisk together the rye flour, baking soda, and fine sea salt. Set aside.
- In a large bowl, whip the eggs on medium-high speed until they start to thicken. Gradually add the sugar and continue to whip until the mixture is thick and pale, about 5 minutes. Mix in the vanilla extract.
- Fold the melted chocolate mixture into the egg mixture until combined. Gently fold in the dry ingredients until just incorporated.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle each cookie with a pinch of fleur de sel.
- Bake for 8-10 minutes, or until the cookies are puffed and cracked on top. They should be soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days. If you don’t have fleur de sel, a light sprinkle of sea salt can be used as a substitute. Ensure the eggs are at room temperature for better volume when whipping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12
- Sodium: 75
- Fat: 6
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Frequently Asked Questions
Why does the recipe use only rye flour instead of a blend of flours?
Using only rye flour highlights its unique flavor and texture, which contributes to the soft, slightly moist inside of the cookies.
How do I know when the chocolate rye cookies are done baking?
The cookies should be set around the edges but still look slightly underbaked in the center; they will continue to firm up as they cool.
What is the purpose of adding fleur de sel on top of the cookies?
The fleur de sel adds a contrast of salty flavor that enhances the richness of the chocolate, balancing the sweetness of the cookies.
2 stars…
My cookies did not turn out. I followed the recipe exactly and they were puffed up before I took them out of the oven. Which then the cookies deflated and did not come off the parchment paper. What a soggy mess and waste of ingredients.