Tartine's Salted Chocolate Rye Cookies

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 350º . 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.

Smoky Honey Caramel Corn with Pecans

I've said it before and I'll say it again, sweet and salty is my jam. In fact, looking over the recipes I've posted here you all may think I have a flaky salt addiction. Who am I kidding, you're totally right. My favorite treats are the ones that keep you guessing a little bit, the ones that hit your taste buds from all angles. When I was putting this recipe together I was feeling a little wild so I tossed in some smoked paprika at the end which ended up being a light, subtle background note, and who doesn't love a honey roasted pecan? Not this gal.

p.s. Wow, wow! Thank you for all of the kind comments on my last post. I don't know what to say except, it's so nice to know that I'm not alone over here.

Smoky Honey Caramel Corn with Pecans

4T butter
2T water
1/2c honey
1c brown sugar
1T salt
1t baking soda
1t smoked paprika
2c pecan halves (optional, but recommended)
8c popped corn (from about 1/2c kernels)

Preheat oven to 200º and line 2 baking sheets with silicone mats, or grease well

1. Put the popped corn and pecans in a large bowl and lightly grease (or spray with cooking spray) two wooden or silicone spoons
2. In a heavy bottomed pot combine the butter, water, honey, brown sugar and salt. Bring to a boil over medium high heat and cook for 5 min. Whisk in the baking soda and smoked paprika.
3. Pour the hot sugar mixture over the pop corn and pecans and stir well to combine. This recipe makes a lot of syrup, so don't worry about getting it all out of the pan.
4. Divide the mixture between the two baking sheets and spread into an even layer.
5. Slide the baking sheets into the oven and cook, stirring occasionally for 60min. Cool completely, then store in an airtight container at room temperature.


Notes:

- Check out this post for instructions on how to pop corn kernels on the stove, I love to use mushroom corn kernels for caramel corn.
- To wash all of your caramel covered bowls, spoons, and pots just soak them in really hot water and all of the sugar will just melt off.
-You can buy your own mushroom popcorn kernels here. I've ordered from JustPoppin.com quite a few times and their customer service is great, plus I really like their name.

Chocolate Irish Cream Candies

Due to the unseasonably warm temps we've been enjoying in NY, Spring cleaning (and picnic season!) is starting a little early in Apt 2B. I like to take Spring cleaning nice and slow so I usually start with the pantry/kitchen where I am guaranteed to find all kinds of fun (ugh, and not so fun) things hiding. My first discovery this year was a sad, half empty bottle of Baileys from who knows when that I revived into these seasonally appropriate chocolate candies. I invited a pal to enjoy them with me in the park over a game or two of Bananagrams. It was warm and breezy and everything was perfect until a pair of dudes and their techno music ruined our sun soaked afternoon, but I digress. These sweet and salty treats require a candy thermometer to make, but I'd say they're pretty low on the difficulty scale. Just dump the first 5 ingredients into a big pot and cook them until they're good and hot, add some chocolate, sprinkle some salt and they're done. Texture wise, I'd put these candies somewhere between fudge and caramels; firm from the chocolate and soft and chewy from the cooked sugar.

Chocolate Irish Cream Candies
adapted from Vanilla Garlic

1c heavy cream
1/2c Irish Cream liquor
1 1/2c sugar
1 1/2c golden syrup (or corn syrup)
1t salt
9oz bittersweet chocolate, chopped finely
1t flaky salt for sprinkling (optional)

1. Line a 9x9 pan with a piece of parchment paper or aluminum foil and grease well.
2. In a large, heavy bottomed combine the heavy cream, Irish Cream, sugar and corn syrup. Over medium high heat bring the mixture to a boil and cook until it reaches 250º (or 248º for slightly softer candies). Remove from heat and let cool for 5min.
3. Stir in the chopped chocolate and pour into the prepared pan. Smooth the top and sprinkle with flaky salt if desired.
4. Cool completely and cut into 1'' cubes with a sharp, hot knife. In between cuts I run my knife under hot tap water then dry it off and slice. Wrap in parchment or waxed paper squares and keep the candies in an airtight container to store.