ten - salted chocolate rye cookies



This blog needed a proper chocolate cookie! Don't you think? Right, on yesterday's cookies there was chocolate, and there was some inside of these too...but I was wishing for a serious chocolate cookie here. Every cookie platter needs one. And so that's what I made.

During the last years, I've always made these at some point during December. And I love them. But for quite some time now, I have been itching to try Chad Robertson's Salted Chocolate Rye Cookies, from the wonderful "Tartine No. 3" book.
So when I was thinking about which chocolate cookies to bake, I decided on this recipe, even if I had never tried it before. And they didn't disappoint me. Not a bit.

If you're into a soft and intense dark chocolate treat, these are your cookies. They are not too sweet (as usual, I reduced the sugar) and they're all about the chocolate. The rye flour gives them a slight sourness and their texture remind me of brownies, with the pleasant crunch of salt flakes on top.
Oh, and they're REALLY easy to make. Be sure to use a good chocolate here as it's the main ingredientof these cookies!






Recipe (find it here. I adapted it slightly and halved it. double it if you want more! yields 24 cookies)

225 grams good dark chocolate (I used 70%)
28 grams butter
45 grams dark rye flour
0,5 teaspoons baking powder
0,25 teaspoons salt
2 eggs
100 grams dark brown sugar (I used panela)
0,5 tablespoon vanilla extract
Maldon salt flakes

Melt the chocolate together with the butter in a bowl over a saucepan of simmering water, taking care that the bottom of the bowl is not touching the water. Remove from the heat and let  the mixture cool slightly.
In a small bowl, whisk together the rye flour, baking powder, and salt.

Place the eggs in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high, adding the sugar little by little, until all of it is incorporated. Turn the mixer to high and whip until the eggs have tripled in volume and  turned very light yellow and fluffy, at least 4 minutes.

Reduce the mixer to low and add the melted chocolate mixture followed by the vanilla. Mix to combine, scraping down the sides of the bowl as needed, then add in the flour mixture and stir until just combined. The dough will be very soft.
Refrigerate dough until firm to the touch, at least 30 minutes. If cooled too long, the dough will be hard to scoop, but if it's still too soft you can't scoop it either...you'll have to wait for the right consistency.

Preheat oven to 180º C. Line a baking sheet with parchment paper. Remove the dough from the fridge and scoop with a rounded tablespoon onto the baking sheets, shaping the balls of dough into rounds.
Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres.

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. Remove from the oven and cool slightly then transfer to a wire rack and let cool completely.

The cookies will keep up to 3 days in an airtight container.




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