Salted Chocolate Rye Cookies
  • 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
  1. 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.
  2. 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.
  3. 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