These cookies have an entire pound of chocolate in them. Do I have to say much else? Okay I will. They are like a brownie/cookie hybrid that taste slightly under-cooked and gooey in all the right ways (although I assure you they are cooked).
This recipe comes from Tartine Book No. 3 and seems to be the most accessible recipe in that work of genius.
*The recipe suggests using Valrhona chocolate. I was not prepared to invest that kind of $$$ (although I know I’ll remake these and have not ruled this out for future chocolate rye cookie paradise) so I used the giant “Pound Plus” from Trader Joe’s. This bar is perfect for this recipe since the “plus” portion is the ideal amount to snack on while the rest goes into the cookies. What was really sad is that I accidently bought the one that is studded with almonds and had to venture out half way through baking (right before TJ’s closes) to get the appropriate, all-chocolate, bar. Dedication.
*Rye flour is better for you than all purpose flour…. so basically this is health food. I found some at Whole Foods. I think they give a little molasses flavored love to these cookies.
*The book recipe called for muscovado sugar…I thought the dark brown sugar was fine but feel free to switch it up
Recipe from Tartine Book No. 3
1 pound chopped bittersweet chocolate
4 tablespoons unsalted butter
0.75 cup whole grain dark rye flour
1 teaspoon baking powder
0.5 teaspoon fine salt
4 large eggs, at room temperature
1.5 cups dark brown sugar
1 tablespoon vanilla extract
Sea Salt, for sprinkling (I used Maldon)
Place a saucepan filled with 1 inch of water over medium heat and bring to a simmer. Set a heatproof bowl over the simmering water, make sure the bottom of the bowl is not touching the water (double boiler situation), and melt the chocolate and butter together. Stir occasionally. Once melted remove from the heat and let cool slightly.
In a small bowl, whisk together the rye flour, baking powder and salt.
Beat the eggs on medium-high speed, adding the sugar a little bit at a time, until the sugar is incorporated. Whip the egg/sugar mixture on high speed for 6 minutes until it has nearly tripled in volume.
Reduce the speed to low and add the chocolate-butter mixture to your egg mixture. Then add the vanilla. Mix in the flour mixture until just combined.
Refrigerate dough about 30 minutes (not so long that it becomes too hard to work with).
Remove the dough from the fridge and scoop with an ice cream scoop onto parchment lined baking sheets. The dough will be soft which is normal. Top each mound with a few flakes of sea salt, pressing gently to adhere.
Bake for 8-10 minutes at 350 degrees F. Store in an airtight container once cool.