Author: Saveur Magazine, adapted from Tartine #3 Cookbook
Ingredients
¾ cup whole-grain dark rye flour
1 tsp. baking powder
½ tsp. kosher salt
2⅔ cups bittersweet chocolate (finely chopped or chips)
4 tbsp. unsalted butter
4 eggs, at room temperature
1½ cups light brown sugar
1 tbsp. vanilla extract
Maldon salt or fleur de sel, for sprinkling
Instructions
Whisk flour, baking powder and salt in a bowl; set aside. Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally, until melted, 5 minutes. Remove bowl from pan; set aside.
Place eggs in the bowl of a stand mixer fitted with a whisk attachment; whip until fluffy. With the motor running, slowly add sugar until eggs have nearly tripled in volume, about 6 minutes. Add reserved chocolate mixture and the vanilla; mix until combined. With the motor running, slowly add dry ingredients until a soft, loose dough forms. Cover dough with plastic wrap; chill 30 minutes.
Heat oven to 350°. Using 2 tablespoons for each, drop cookies onto parchment paper-lined baking sheets, spaced about 2” apart. Sprinkle cookies with Maldon salt or fleur de sel; bake until cookies are puffed, about 10 minutes.
Recipe by Sprung At Last at https://sprungatlast.com/2013/12/salted-chocolate-rye-cookies/