1 Apt. 2B Baking Co.: Tartine's Salted Chocolate Rye Cookies

Monday, January 20, 2014

Tartine's Salted Chocolate Rye Cookies

tartine's salted chocolate rye cookies (yossy arefi)

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

1. Place a saucepan filled with one inch of water over medium heat and bring to a simmer. Set a heatproof bowl over the simmering water, taking care that the bottom of the bowl is not touching the water, and melt the chocolate and butter together, stirring occasionally. Once melted, remove from the heat and let  the mixture cool slightly.
2. In a small bowl, whisk together the rye flour, baking powder, and salt. 
3. Place the eggs in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high, adding the sugar a few tablespoons at a time, until all the sugar is incorporated. Turn the mixer to high and whip until the eggs have tripled in volume and  turned very light yellow and fluffy, about 6 minutes. 
4. Reduce the mixer to low and add the melted chocolate mixture followed by the vanilla. Mix to combine, scraping down the sides of the bowl as needed, then add in the flour mixture and stir until just combined. The dough will be very soft. 
5. Refrigerate dough until it just firm to the touch, about 30 minutes. If cooled too long, the dough will be hard to scoop.
6. Preheat oven to 350ยบ . Line two baking sheets with parchment paper or silicone mats. Remove the dough from the fridge and scoop with a rounded tablespoon onto the baking sheets, shaping the balls of dough into rounds and spacing them 2 inches apart. Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres.
7. Bake for 8 to 10 minutes, until the cookies have puffed up and have a smooth bottom and rounded top with a few small cracks. Remove the baking sheets from the oven and cool slightly then transfer to a wire rack and let cool completely. The cookies with keep up to 3 days in an airtight container.

9 comments:

  1. This is such a neat recipe! I absolutely love it!

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  2. I've been coveting the Tartine cookbook for a while now, but these cookies will tide me over for now! : )

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  3. Beautiful! I bought rye flour before the end of the year with plans for cookies. I don't remember where I bookmarked that recipe but I never ended up making them. Now I've found this one! It's this weekend's baking project.

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  4. I need to stop myself from buying too many cookbooks too! But the new Tartine one is tempting, especially after seeing these cookies.

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  5. Oh these look so good. Love the rye flour and salt (cookies sprinkled with flaky salt or fleur de sel are always a winner). Maybe I'll make them already tonight...

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  6. These are absolutely gorgeous, and the combination of rye and chocolate is so very good. Beautifully done, Yossy.

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  7. Yossy, I have put off buying the third in the line of Tartine cookbooks simply because of my own self-imposed cookbook moratorium. But this recipe has convinced me that the third Tartine is a must have. These cookies look irresistible.

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  8. I just bought this cookbook, as I am obsessed with the other two (they taught me how to make sourdough bread better than anything I've ever found at a bakery--not an exaggeration). I will definitely be making these pronto.

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  9. Thanks for sharing this-is the temperature in Fahrenheit or Celsius? Cheers.

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