My husband took these to the office and they got rave reviews.
The salted chocolate rye cookie is my favorite non-bread recipe from Tartine No. 3. My cookies don't turn out exactly like the ones they sell at Tartine Bakery, but they are still delicious.
And every time, they are a total hit. I have never seen people so won over by a whole grain desert before, but man do these cookies pack a punch !
The addition of sour cherries and/or crushed hazelnuts also adds a playful little panache.
I tasted one while it was still hot and thought its texture was almost gritty. A couple of hours later, they were perfect.
Have made them ever since breadsong ran aross them in an airline magazine. Here was her post from before Christmas and Tartune 3
Saveur's adaptation of the recipe calls for
2⅔ cups finely chopped bittersweet chocolate
Does Tartine No. 3 give a weight equivalent for this?
in the Southwest flight magazine was 1 pound of bitteraweet chocolate,
Ch ocolate Salted
By Laurie Ellen Pellicano, assistant kitchen
manager at Tartine Bakery in San Francisco
makes 48 cookies
1 pound bittersweet chocolate
4 tablespoons unsalted butter
. cup rye flour
1 teaspoon baking powder
. teaspoon salt
4 eggs, room temperature
1 . cups muscovado sugar
1 tablespoon pure vanilla extract
high-quality sea salt, such as
Maldon or fleur de sel
In a heatproof bowl set over a pot of
simmering water, melt chocolate and butter,
stirring occasionally. Remove from heat once
melted, and cool slightly. Whisk together flour,
Using a stand mixer fitted with a whip attachment,
beat eggs on medium-high speed.
Add sugar gradually, until all the sugar is incorporated.
Turn mixer to high speed, and whip
until eggs have nearly tripled in volume, about
Reduce mixer to low speed. Add melted
chocolate-butter mixture and vanilla. Mix to
combine, scraping down sides of the bowl as
needed, then mix in flour mixture until dough is
uniform in texture and color.
Refrigerate dough until just firm to the
touch, about 30 minutes.
Preheat oven to 350 degrees. Line two baking
sheets with parchment paper.
Scoop rounded tablespoons of dough 2
inches apart onto baking sheets. Top each
mound of dough with a few flakes
of sea salt. Gently press salt flakes
Bake 8–10 minutes, until cookies have
puffed up. Let cookies cool slightly on sheets,
then transfer to a wire rack to cool completely.
Thanks for the article, Brownman. I far prefer measuring by weight instead of volume.
Any idea why Saveur changed the amount of sugar from 1¾ cups to 1½ cups? I used 300 grams and the cookies came out fine.
I've never seen muscovado sugar in stores, so I used light brown sugar.
in very high end stores like AJ's and Whole Foods for a pretty steep prce too! The recipe in Southwest's airline mag was for 48 cookies - not 25 so you would use 8 oz of bittersweet chocolate in the recipe cookies, I'm sure any sugar would work in these fine cookies. Don't know why the sugar was reduced other than the recipe was adapted by Saveur and they probably made changes.
I'm guessing these could be made with sprouted rye. What do you think? Would the flavour change much? Guessing the chocolate would mask it.