Tartine’s Chocolate Rye Cookies
This recipe comes from one of our favorite cookbooks utilizing heirloom grains, Tartine No. 3: Modern Ancient Classic Whole. The combination of our Danko whole rye flour and rich chocolate is beyond luxurious.
INGREDIENTS
1 pound bittersweet chocolate (or the darkest chocolate you can find)
4 Tablespoons unsalted butter
¾ cup Danko rye flour
1 teaspoon baking powder
½ teaspoon fine sea salt
4 large eggs, ideally at room temperature
1 ½ cups muscovado sugar (dark brown sugar is also fine)
1 Tablespoon vanilla extract
Maldon or other flaky salt for sprinkling
INSTRUCTIONS
1. Place a saucepan filled with one inch water over medium heat, bringing it to a simmer. Set a heatproof bowl over the water, making sure that the bottom of the bowl is not touching the water. Melt the chocolate and butter together, stirring occasionally. Once melted, remove from heat and let cool slightly.
2. In a small bowl, whisk together rye, baking powder, and fine salt.
3. Place eggs in the bowl of a stand mixer with a whisk attachment, or use an electric mixer. Whip the eggs on medium high, adding the sugar slowly, a few tablespoons at a time, until all the sugar is mixed into the eggs. Turn the mixer up to high and whip until the eggs have tripled in volume, about 6 minutes. The mixture should be light yellow and fluffy.
4. Reducing the mixer to low, slowly add the melted chocolate followed by the vanilla. Mix to combine, scraping the sides of the bowl as needed. Finally, add the rye and mix until just combined. The dough will be very light and soft.
5. Refrigerate dough until it is just firm (about 30 minutes) over-chilling the dough will make it difficult to scoop.
6. Preheat oven to 350 degrees. Line two baking sheets with parchment or silicon mates. Take your chilled dough and scoop with a rounded tablespoon onto the baking sheets. Shape into rounds and space them 2 inches apart, and sprinkle with a few flakes of flaky salt per cookie, pressing gently so it adheres.
7. Bake for 8-10 minutes, until cookies have barely puffed and have a few small cracks. Move the cookies to a wire rack to cool. They will keep for several days in an airtight container.