Single or taken, I’d be attached to this cookie. And if the delight of my coworkers and my boyfriend is any indication, then I bet you’ll love it too.
Yes, I have another Valentine-inspired recipe for you. The rosewater meringue is pretty and all but it doesn’t have a lick of chocolate and I thought you’d need some this week. So, here’s a cookie recipe with a pound of chocolate versus less than a cup of flour.
These Salted Chocolate Rye Cookies come from Chad Robertson’s latest cookbook, Tartine Book No. 3, by way of Saveur. I tried Chad’s bread more than a year ago during a quick trip to San Francisco and have been dreaming about it ever since. Even after this bread debacle with a homemade version. No hard feelings, Chad. Still dreaming about Tartine bread (and now more bread from SF) and you have bread ambassadors everywhere. So, I bookmarked this recipe and baked the cookies as soon as I had a chance.
This cookie is fudgy and reminiscent of a brownie. Deeply chocolate. A sprinkling of flaky Maldon salt on top is like an exclamation mark at the end of each bite. If you love dark chocolate, you’ll love these cookies.
Rye flour adds a savory note and contributes to that dense and fudge-like quality that keeps me going back for one more. This whole grain flour also brings more protein, fiber, and iron to the party. A delicious cookie that happens to be more nutritious than its everyday chocolate-chip counterparts? I’m all for it.
If you’ve crossed out Feb. 14 on your planner, then I’m sorry. That red heart ring in the first photo is one I saved from a cupcake that Danny gave me on our first Valentine’s Day together. So, yes, maybe I’m kind of sentimental and am smitten with hearts and have taken to signing some emails with an xo.
But I come with cookies that are the best I’ve baked in a while. I also think you should listen to this song from Brandy Clark, one of my new favorite singers. Her lyrics are honest, her voice is lovely, and I love all the songs on her album, 12 Stories. Single or taken, I hope you enjoy her music as much as I do.
Note to self: Quit trusting the bottom rack of your oven with cookies. The notion of saving time between batches seduces you every time only to disappoint with one sheet pan of black-bottomed cookies. Sad.
salted chocolate rye cookies
Get your hands on some good dark chocolate and nice flaky salt for these cookies because we’re treating ourselves. This cookie is fudgy and reminiscent of a brownie. Deeply chocolate. A sprinkling of flaky Maldon salt on top is like an exclamation mark at the end of each bite. If you love dark chocolate, you’ll love these cookies. This recipe is adapted from Chad Robertson’s latest cookbook, Tartine Book No. 3, via Saveur. I also found some guidance on this recipe from Yossy Arefi’s blog, Apt. 2B Baking Co.
3/4 cup whole-grain dark rye flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 pound bittersweet chocolate, chopped
4 tablespoons unsalted butter
4 eggs, at room temperature
1 1/2 cups light brown sugar
1 tablespoon vanilla extract
Maldon or another flaky sea salt
Whisk flour, baking powder, and salt in a bowl. Place chocolate and butter in another heatproof bowl and melt in a makeshift double boiler by setting the bowl over a saucepan of simmering water. Cook, stirring occasionally, until melted, about 5 minutes. Remove bowl from heat.
Place eggs in the bowl of a stand mixer fitted with a whisk attachment. Whip eggs at medium speed until blended, and then add the sugar, about 1/4 cupful at a time, until incorporated. Turn the speed up to medium-high and let it mix until the eggs and sugar turn a much lighter color and it about triples in volume, about 6 minutes. Turn the mixer speed down to the lowest setting and gradually add chocolate mixture and vanilla extract until just combined. You may need to stop a couple times and scrape down the sides to incorporate everything. Add the flour mixture and stir just until combined. Cover dough with plastic wrap and chill until the dough is slightly firm, 20 to 30 minutes.
Heat oven to 350°F. Scoop dough, 2 tablespoons at a time, and place onto a baking sheet lined with parchment paper. Repeat with rest of dough, allowing 2 inches of space between cookies. Sprinkle cookies with Maldon salt. Bake until cookies puff up and the tops crack in a few places, 8 to 10 minutes. Give cookies a couple minutes to cool on the baking sheet before transferring to a wire rack to continue cooling. Cookies will keep in an airtight container for a few days.
Makes about 2 dozen cookies.