Thursday, December 26, 2013

salted chocolate rye cookie.

For those who are a fan of cookie dough, this cookie is for you.  (And really who isn't a fan of cookie dough.)  

This is rich and decadent.  A chocolate cookie that brings to mind flourless chocolate cake but is really so much better then flourless chocolate cake.  The small amount of rye flour binds the whole thing together and provides a subtle nuttiness.  The cookie emerges from the oven with barely set edges that give way to the creamiest, gooiest, center that most everyone can't resist.  A sprinkle of sea salt makes for the perfect finish.

Salted Chocolate Rye Cookies
Recipe from Baking Society which got it from the Tartine Book No. 3 (be still my heart Tartine)

¾ cup whole-grain dark rye flour
1 teaspoon baking powder
½ teaspoon kosher salt
14 ounces dark chocolate (I used 72%), finely chopped
4 tablespoons. unsalted butter, cut into pieces
4 large eggs, at room temperature
1½ cups light brown sugar
1 tablespoon vanilla extract
Maldon salt or fleur de sel, for sprinkling

In a small bowl, whisk the flour, baking powder and salt.

Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water – keep , stirring until just melted and combined. Remove bowl from pan; set aside. (Note – This can be done in the microwave with success.  Just keep an eye on it and stir the mixture every 20 or so seconds so nothing burns since there is nothing worse than burnt chocolate.)

In the bowl of a stand mixer fitted with whisk attachment, whip eggs on medium speed until fluffy. Keep the mixer on low and slowly add sugar. Once all the sugar is added, increase speed to medium-high and keep beating until eggs have nearly tripled in volume, about 6 minutes. Add reserved chocolate mixture and the vanilla; mix until combined. Again, with mixer on low, slowly add dry ingredients until a soft, loose dough forms. Cover dough with plastic wrap; chill 30 minutes. (Note – Dough can be kept in the fridge for about 48 hours before using.)

Heat oven to 350°. Using 2 tablespoons for each, drop cookies onto parchment paper-lined baking sheets, spaced about 2” apart. Sprinkle cookies with Maldon salt or fleur de sel; bake until cookies are puffed, 8-10 minutes (rotate pans halfway through the baking time).

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