Salted Chocolate Rye Cookies

48
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


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Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (23.9 g)
  • Calories 92
  • Total Fat - 3.9 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 19.9 mg
  • Sodium - 69.5 mg
  • Total Carbohydrate - 13.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 12.3 g
  • Protein - 1.2 g
  • Calcium - 14 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Place a saucepan filled with 1 inch of water over medium heat and bring to a simmer.

Step 2

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.

Step 3

Once melted remove from the heat and let cool slightly.

Step 4

In a small bowl, whisk together the rye flour, baking powder, and salt and set aside.

Step 5

Place the eggs in the bowl of a stand mixer fitted with a whisk attachment.

Step 6

Whip on medium-high speed, adding the sugar a little bit at a time, until all the sugar is incorporated.

Step 7

Turn the mixer to high and whip until the eggs have nearly tripled in volume, about 6 minutes.

Step 8

Reduce the mixer speed to low and add the melted chocolate-butter mixture and the vanilla.

Step 9

Mix to combine, scraping down the sides of the bowl as needed, then add in the flour mixture just until combined.

Step 10

At this point the dough will be very soft and loose, which is normal; it will firm up as it chills.

Step 11

Refrigerate dough until it just firm to the touch, about 30 minutes. (The longer you chill the dough the harder it is to scoop.)

Step 12

Preheat the oven to 350 degrees.

Step 13

Line two baking sheets with parchment paper.

Step 14

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.

Step 15

Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres.

Step 16

Bake for 8 to 10 minutes, until the cookies have completely puffed up and have a smooth bottom and rounded top.

Step 17

Remove the baking sheets from the oven and let cool slightly (the cookies may flatten a bit), then transfer to a wire rack and let cool completely.

Step 18

The cookies will keep up to 3 days in an airtight container.

Tips & Variations


No special items needed.

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