Chocolate Salted Rye Cookies
If you are a chocolate lover, you might like these Chocolate Salted Rye cookies!
I discovered the recipe, created by Laurie Ellen Pellicano of Tartine Bakery, in an airline magazine
(published here). Rye flour in a chocolate truffle of a cookie - how could I resist?
The recipe is published in Tartine No.3 (had a look at the Amazon preview) and if these cookies are any indication of the flavors to be discovered in this book, I really can't wait for my copy of this book to arrive!
To make these, I used the best bittersweet chocolate I had on hand, Nunweiler's organic dark rye flour, and substituted a coarse, dark Demerara sugar for the muscovado called for in the recipe.
After mixing and shaping the cookie dough was very much like a chocolate truffle:
(shaped with a mini-ice cream scoop)
Baked these at 335F Convection for 8 minutes, yielding a soft center for the cookie;
while baking, the cookies puffed up which created a nice, crackled surface.
The recipe makes lots of cookies to savor, enjoy and share
Thank you so much to Laurie Ellen Pellicano for creating this recipe!
I was in 'chocolate heaven' when I tasted this cookie.
Happy cookie baking!
Your cookies look beautiful! I'm salivating ... :)
I definitely will bake these cookies for my Christmas party.
Thank you for the post and happy baking!
Thank you so much. I was very grateful to find this recipe and really happy I tried making them.
I hope you (and your partygoers) like these cookies too!
Quite how you have managed to translate that recipe into those amazing cookies Breadsong I will never know
They look so good
Andy, that was such a kind thing to say.
The flavor of these cookies really was amazing.
combo for pumpernickel - so why not a holiday cookie! These go right to the top of the bake list if i can beat my daughter to them :-) Thanks for the post breadsong, Your cookies are delectable!
Please let me know how you and your daughter like these, if you make them...
I agree about the rye and chocolate for a pumpernickel - I baked a 'pumpernickel' with rye, cocoa, chocolate...
and dark beer a little while ago and it was *really good* (a recipe from Richard Miscovich's new book)
Thanks so much - and happy baking!
I generally do not bake cookies, cakes, pies or other things sweet….but, my son works at a local hardware store nearby and when he works on Friday nights I have been taking in a plate of chocolate chip cookies to help them pass the time until closing….
And now you tempt me with another cookie recipe that does indeed look tantalizing - mostly because I have never seen a cookie made with rye flour before….make note to my opening sentence *- }….and I like to try new combinations out, just for fun…
I am thinking Ghiradelli Dark chocolate chips will suffice for the chocolate portion of the recipe or is she talking chocolate powder????
How do you think this dough would handle being frozen? I ask because with my ccc I make up a double batch of dough - scoop it all out onto a cookie sheet with my trusty cookie scoop and then I freeze them until I want to bake up a fresh batch. Yours look like that would work fine with too or is the dough to 'delicate' to be frozen???
Thanks for the posting and photos.
Thank you! - I'm glad you like the look of this cookie enough to want to try it :^)
I think it's a solid chocolate called for, for this recipe, rather than a powder.
I used Lindt 'Swiss Classic' bittersweet chocolate with 49% cacao; if you're using Ghirardelli chocolate chips, I can't see why that wouldn't work, but would use bittersweet over semi-sweet (with the sugar this recipe has, semi-sweet might make the cookie too sweet?).
I don't think the dough is too delicate to be frozen and the next time I make these I'll try freezing some of the shaped cookies, play around with the baking time and see how they bake up.
Thanks for the reply…I was on a roll yesterday mixing up my choc.chip dough so I went ahead and used my Ghirardelli bittersweet chips (65% cocoa) and it all come together nicely though, despite chilling the dough, this dough is sticky to scoop out!!!! How did you keep your scoop slick? Good old rye :)
They are a breeze to make and are now frozen awaiting next Friday to be baked. Did you flatten them out a bit prior to baking? (I can't see your post now and I can't remember if you said you did….I'll check when I get out of this screen…)
P.S. I added a bit of espresso powder to the mix too…Just something I do when baking with chocolate….
Yes, this dough was sticky and I scraped the scoop out from time to time, using a palette knife, to help the dough release.
I tried something different with this batch - I chilled the dough in the fridge until it was firm. The dough was still malleable and I could easily roll it into balls. Chilled, the dough was less sticky but I found after rolling every 5-6 I had to rinse the dough off my hands. Even still, this was easier than scooping.
After rolling I placed the salt on top and baked (10, 10-1/2 minute at 335F Convection, a little longer because the dough was colder and 'taller' in profile).
I didn't flatten the cookies before baking, this time or last time,
I think the cookies look plumper and a little nicer, the second way?
Please let me know how your bake turns out, freezing these first. And your addition of espresso - yum!
THanks for the reply. I did chill the dough first too before scooping - learned that trick with my c chip recipe - so that did help but I like your idea of simply using your hands to shape because it really is a malleable dough to with which to work. I will keep that in mind for next batch depending on the reviews I get about these. (I don't eat them - they go to the 'guys' at Ace Hardware store on Friday nights.) Maybe I will butter my hands and see if that helps???? I can't imagine that they won't be loved though with all the chocolate, butter and sugar!!! ( I went to WalMart looking for more dark Ghiradelli chips today - they carry them for 2.45 a bag during the holidays!!!! - and they were out but I plan to stock up when they do get another shipment in as they worked like a charm.)
I like the looks of your second batch better too. Was this also simply due to the dough being cold? If that is the case I will simply thaw mine in the refrig. and keep them cool.
Thanks for the bake temp. and times. I have a hard time judging doneness and my kids always say I over bake when I bake cookies.
These cookies taught me what a truffle is. I had no idea before though I have seen them in stores this time of year.
Yes, the cold dough made the difference for the second batch so I'm going to do that from now on, with these...but also really interested in how yours turn out, freezing first, then thawing.
It's always nice to know if some parts of a process can be done ahead!
I hope the Friday guys like these 'truffle cookies'!
Baked these on Friday. Took them to the guys at Ace. They were a hit. Wish you could have seen the expressions on their faces when they bit into them.
I thawed mine in the refrig. and baked them cold out of the refrig. when ready. They turned out like you second batch.
From what I have read about cookie baking, I am not a sweet baker….it appears as though many doughs do better chilled which is nice to know.
Thanks again for posting this recipe and the guys at Ace thank you too.
You've made my day...thanks for letting me know...delighted to hear the recipe is spreading cookie joy to those near you!
Rye and chocolate? Your cookies look beautiful. The only time I've baked sweets with rye was ITJB honey cake with white rye. I'm trying to imagine. -Varda
I thought rye and chocolate (and the Maldon salt!), was a really cool idea, too.
Thanks so much!
Dark Rye in cookies?! they look perfect, Breadsong.
Thank you, Khalid! :^)
Beautiful cookies Breadsong. I love the idea of using rye in cookies and would not have thought of that.
Thanks for sharing.
I would have never thought of that either and the combination of ingredients in this recipe makes for a really nice cookie!
Thank you - I'm glad you liked how these turned out!
These cookies are super chocolaty and chewy and there is no better way to describe them than to say they are exquisitely rustic! I have never tasted anything quite like them. And taste them I did, because breadsong was kind enough to send us a batch! What a treat! Thank you, breadsong!
I wanted to send you a delicious cookie and I'm so happy you enjoyed them!!!
Breadsong, those cookies really catched my eyes. They are very unusual and I bet they are delicious. Nice!
How lovely to get your note - thank you so much!
I thought the flavor of the cookies pretty special and it was so worth it to bring out the good chocolate and vanilla (and rye flour!) to make these.
Lucy says she has a new favorite chocolate cookie thanks to you! Used home ground whole rye flour for the tiny bit. required Let it sit 45 minutes in the fridge and it scooped well if you keep the scoop clean after4 of them. Loved the crackly tops at 10 minutes baking so took them out. Just delicious. Thanks for the post breadsong.
Merry Christmas and Seasons Greetings to all!
Those cookies look so beautiful (just love how crackled, and shiny, they are).
Got a shine like that on a Mexican Chocolate Brownie I baked - once.
Have never seen it again, until now, with your cookie - bravo!
I'm so happy you liked how these tasted!