The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Salted Chocolate Rye Cookies from Tartine 3

Janet Yang's picture
Janet Yang

Salted Chocolate Rye Cookies from Tartine 3

My husband took these to the office and they got rave reviews.

emkay's picture

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. 

lepainSamidien's picture

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.

Janet Yang's picture
Janet Yang

I tasted one while it was still hot and thought its texture was almost gritty. A couple of hours later, they were perfect.

dabrownman's picture

Have made them ever since breadsong ran aross them in an airline magazine.  Here was her post from before Christmas and Tartune 3

Janet Yang's picture
Janet Yang

Saveur's adaptation of the recipe calls for 

    2⅔ cups finely chopped bittersweet chocolate

Does Tartine No. 3 give a weight equivalent for this?

Janet Yang's picture
Janet Yang

Saveur's adaptation of the recipe calls for 

    2⅔ cups finely chopped bittersweet chocolate

Does Tartine No. 3 give a weight equivalent for this?

dabrownman's picture

in the Southwest flight magazine was 1 pound of bitteraweet chocolate,

Ch ocolate Salted

Rye Cookie

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,

baking powder,

and salt.


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

6 minutes.


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

into dough.


Bake 8–10 minutes, until cookies have

puffed up. Let cookies cool slightly on sheets,

then transfer to a wire rack to cool completely.

Janet Yang's picture
Janet Yang

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.

dabrownman's picture

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.

ElPanadero's picture

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.