Dark Rye Cookies with Chocolate and Sea Salt

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I've never been the biggest fan of cookies. There, I said it. You may be gasping if you are a cookie lover and simultaneously wondering why I'd say this at the beginning of a cookie recipe but the point is this: these cookies have converted me. They are by no means the sort of spongey, saccharine chocolate chip cookie that lacks any complexity of flavor. These are buttery and rich and not overly sugared with a depth and heartiness about them, finished off with a sprinkling of salt that makes them quite addictive.

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In an effort to make a unique sort of "chocolate chip"-esque cookie, I experimented with different flours including rye, spelt, and whole wheat. I would sometimes mix it with a bit of all purpose flour, sometimes not. I must add that the recipe testing process was nothing short of scrumptious! In the end, using only dark rye flour became my favorite above the rest. I've found that other rye cookie recipes only use a little bit of rye and mostly all purpose flour, but I think using only dark rye flour creates the most delightfully rich tasting cookie. Additionally, brown sugar instead of white sugar is used here, contributing another facet of richness.

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I prefer to make this recipe with large chunks of dark chocolate rather than chocolate chips, but you can absolutely use the latter if it's what you have on hand. I typically will purchase a large bar of dark baking chocolate, usually 72% cacao, and chop up a few pieces to throw in the mixing bowl. This results in wonderfully massive melted puddles of chocolate oozing out of the cookies (I have Thalia and Sarah to thank for their delicious inspiration of pooled chocolate).

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I enjoy these all the more with a cup of hot chamomile tea or a few sips of strong coffee. They would make insanely delicious ice cream sandwiches as well. Happy cookie baking!

Sincerely, Adelle


Dark Rye Cookies witH Chocolate and Sea Salt

Makes 13 cookies

  • 1 1/2 cup dark rye flour

  • 3/4 cup brown sugar

  • 6 tablespoons unsalted butter, melted

  • 1 egg

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • Dark chocolate (70% cacao or greater), chopped roughly into large chunks amounting to 1/2 cup (alternatively, 1/2 cup chocolate chips)

  • Flakey sea salt, for sprinkling

Preheat oven at 350 degrees.

Whisk together the melted butter, brown sugar, egg and vanilla. Add the salt, baking soda, and flour and stir until combined. Gently fold in the chunks of chocolate.

On two parchment lined baking sheets, place small spoonfuls of the dough (the size is up to you, I usually end up with 12 to 13 cookies with this recipe).

Bake for 12 to 15 minutes. Remove the cookie from the oven before they have set, as they will continue to cook after they are taken out. The key here is not to have an overdone cookie, so I lean towards the 12 minute mark.

Remove the cookies and the parchment from the baking sheets and place on a cooking rack. Sprinkle with the sea salt while they are still warm. Once they have completely cooled, they will be easy to remove from the parchment.

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