I've been on a quest for the perfect chewy, dense, chocolatey cookie and I finally found the recipe. This recipe is from Saveur who adapted it from Tartine No. 3. They emphasize rye flour as the secret ingredient for chewiness. I totally agree. It was a little hard to find (Whole Foods had it) but definitely worth seeking out! Note: It's important to work with cold dough so they don't spread too much.
Salted
Chocolate Rye Cookies
Makes about 25 cookies
INGREDIENTS
¾ cup whole-grain dark rye flour
1 teaspoon baking powder
½ teaspoon kosher salt
2⅔
cups finely chopped bittersweet chocolate
4 tablespoons unsalted butter
4 eggs, at room temperature
1½ cups light muscovado or light brown
sugar
1 tablespoon vanilla extract
Maldon salt or fleur de sel, for
sprinkling
Whisk flour,
baking powder and salt in a bowl; set aside. Place chocolate and butter in a
heatproof bowl set over a saucepan of simmering water. Cook, stirring
occasionally, until melted, 5 minutes. Remove bowl from pan; set aside.
Place eggs in
the bowl of a stand mixer fitted with a whisk attachment; whip until fluffy.
With the motor running, slowly add sugar until eggs have nearly tripled in
volume, about 6 minutes. Add reserved chocolate mixture and the vanilla; mix
until combined. With the motor running, slowly add dry ingredients until a soft,
loose dough forms. Cover dough with plastic wrap; chill 30 minutes.
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.
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