Dense molten chocolate cookies, packed with complex malt flavour and a fudgey texture.
I’ve been told – and often thought myself – that nobody reads these opening comments, notes or recommendations. They simply jump straight to what they came here for: the recipe.
BUT if you read nothing else but these few top lines, know that (1) these are very, very, unbelievably good, (2) they’re so gooey and soft that each time you take them out of the oven and give ’em a poke, they’ll still feel under-baked, and (3) do not put them back in the oven even if you think they’re raw inside. They’re not. They’re just crazy soft.
BUT if you choose to read more, you’ll know what to expect and how to get the best results. (Do I still have your attention?) (Did I even have it in the first place?)
I’m now convinced I’ve missed out on a lifetime of opportunity to incorporate rye flour in cookies. Some say it adds a malty, nutty flavour, while others say it’s more earthy or sour than the all-purpose variety. However, my simple palette will just react with drawn out, single-word (or sound) responses: mmmmmm. wooooooow. holyyyyyyy. 🤤
In the making
✘ If you don’t think you need the sea salt, you’re wrong.
✔ The cookies in my first batch fused together (of course, I was obliged to eat these ugly ones). Saveur recommends to bake these while the dough is still cold, to prevent them from spreading too much.
✔ Cookies straight out of the oven are super delicate. Be patient! They’ll harden up a bit and become easier to handle without collapsing.
✔ Try using an ice cream scoop to dole out equal amounts of dough, so the cookies bake around the same time and are consistent sizes.
Salted chocolate rye cookies
- 3/4 cup whole-grain dark rye flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 2/3 cups finely chopped bittersweet chocolate
- 4 tbsp. unsalted butter
- 4 eggs, at room temperature
- 1 1/2cups light brown sugar
- 1 tbsp. vanilla extract
- Sea salt for sprinkling
- Whisk flour, baking powder and salt in a bowl; set aside. Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally, until melted, 5 minutes. Remove bowl from pan; set aside.
- Place eggs in the bowl of a stand mixer fitted with a whisk attachment; whip until fluffy. With the motor running, slowly add sugar until eggs have nearly tripled in volume, about 6 minutes. Add reserved chocolate mixture and the vanilla; mix until combined. With the motor running, slowly add dry ingredients until a soft, loose dough forms. Cover dough with plastic wrap; chill 30 minutes.
- Heat oven to 350°. Using 2 tablespoons for each, drop cookies onto parchment paper-lined baking sheets, spaced about 2” apart. Sprinkle cookies with sea salt
- Bake for 8-10 minutes, until cookies are puffed.