Chocolate salted rye cookies

Chocolate salted rye cookies

This recipe is adapted from Chad Robertson’s Tartine book 3. These are the best cookies I’ve ever eaten. Say no more.

Ingredients – makes 20 cookies
250g chocolate 70% + (Original Beans)
30g unsalted butter
The seeds from one vanilla pod (save the empty pod and add to your sugar bowl for vanilla flavoured sugar).
50g wholemeal rye flour or spelt
1/2 tsp baking powder
1/4 tsp sea salt
2 large organic eggs
170g light muscovado sugar
Sea salt flakes to top

Melt the chocolate, butter and vanilla seeds 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.

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.

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.

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