Description
Using only rye flour, these cookies are soft and moist inside, reminiscent of brownies without the denseness or being too sweet. Adapted from Tartine.
Ingredients
Scale
- 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 cup sugar, brown or muscovado
- 1 tablespoon vanilla extract
- Good quality sea salt for topping, such as flaky fleur de sel, or Maldon
Instructions
- 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.
- Category: Dessert, Baking, Chocolate