Monday, January 20, 2014
If you've been reading this blog for a little while, I'm sure you've gathered that I am a huge fan of Tartine's cookbook collection. When the recipe for these cookies was released in anticipation the release of the third book in the Tartine series (Tartine No.3) I knew I had to make them, even though I was a bit holiday-cookied out. It is a simple recipe, with only a few ingredients that you may have in your house already (if you're like me and keep a stock of rye flour at the ready), but man, they are tasty. They are brownie like in texture, rich and salty with a bit of sour tang from the dark rye flour. I liked these cookies so much that broke my self-imposed cookbook moratorium to add Tartine No.3 to my collection and I can't wait to dive deeper into baking bread with the addition of heirloom and sprouted grains and porridges.
Tartine's Salted Chocolate Rye Cookies
yield, about 4 dozen cookies
from Tartine No.3
These cookies hit all of my baking sweet spots: whole grain flour, salt, and they are easy to put together. They have definitely earned a permanent spot in my holiday rotation of sweets.
1 pound bittersweet chocolate, chopped
4 Tablespoons unsalted butter
3/4 cup dark rye flour
1 teaspoon baking powder
1/2 teaspoon fine salt
4 large eggs, room temperature
1 1/2 cups muscovado sugar (or dark brown sugar)
1 Tablespoon vanilla extract
Maldon or other flaky salt for sprinkling