I dedicate this recipe to the lovely Amelia and her every growing bump as she introduced me to Chocolate salted Rye cookies at at a Brighton cafe at the weekend! This recipe is super easy, baking time is less than 10 minutes and me and mine can wholeheartedly say that they taste A-mazing. You will be well and truly hooked. I made then Sunday night and there were none left by Monday lunchtime.. My children’s tummies were full.
The slight tang of sea salt is genius. Plus you have the added bonus of pretending to yourself they are healthy as you use rye flour (ignoring the copious amounts of chocolate)!
Please to try them and let me know what you think!
This recipe was very slightly adapted from Tom Hunt’s website..Eco Chef, and Big eater! (Tom adapted the recipe himself from Chad Roberston’s Tartine book 3) .
Tom describes them as “The best cookies I’ve ever eaten. Say no more”
Ingredients – makes 20 cookies
250g dark chocolate( 70% ideally)
30g unsalted butter
The seeds from one vanilla pod OR 1/2 tbsp vanilla extract
50g wholemeal rye flour or spelt (I used white rye as it was in the cupboard)
1/2 tsp baking powder
1/4 tsp sea salt
2 large eggs ( organic ideally)
170g muscovado sugar – light or dark
Sea salt flakes to top
Melt the chocolate, butter and vanilla seeds/extract in a bowl over a saucepan of simmering water. Be careful the bowl doesn’t get too hot by removing from the heat if necessary. Chocolate melts at body temperature and may split if it’s too hot. Once melted leave to cool a touch.
you can melt chocolate in the microwave if you want to save time just be really careful not to leave it in too long!
Mix the rye, baking powder and salt and put to one side.
Whisk the eggs with an electric whisk for about 6 minutes adding the muscovado a little at a time. The eggs should triple in size. Stir in the chocolate mixture, then the flour until just combined.
Refrigerate for half an hour to allow the mixture to set. Its really important you do this as the mixture goes from runny to pretty much solid
Preheat the oven to 180c
Cover two large baking sheets with parchment. Place small tablespoons of the mixture spaced two inches apart. Top each with a sprinkle of salt flakes.
Place in the oven for 8 minutes until the cookies puff up. Allow to cool for five minutes then transfer to a cooling rack.
Easy peasy lemon squeezy