These are the most delicious salted chocolate cookies and they are so simple to make….so simple. What gives them the edge is the use of rye flour. Rye has a rich, dense nutty taste and gives the cookie a dense fudgy texture. What’s more they’re not particularly sweet rather they’re intensely chocolately with a lovely kick of salt. Everyone in the house devoured them and my daughter has been hounding me ever since to make more. So go for it. Get yourself some rye flour, good quality dark chocolate and make yourself a batch.
Ingredients (makes about 24)
450 g bittersweet chocolate, chopped
4 tbsp unsalted butter
75g dark rye flour
1 tsp baking powder
1/2 tsp fine salt
4 large eggs, room temperature
300g muscovado sugar (or dark brown sugar)
1 tbsp vanilla extract
Maldon or other flaky salt for sprinkling
Bring a saucepan of water (about 3cm) 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.
Now, in a small bowl, mix the rye flour, baking powder and salt together.
Place the eggs in the bowl of a stand mixer – if you have one otherwise do it by hand – and with the motor running, slowly add sugar until eggs have nearly tripled in volume, about 6 minutes. Add your reserved chocolate mixture and the vanilla and mix until combined. Now its time to add your dry ingredients. Go slow until a soft, loose dough forms. Cover dough with cling film and chill in the fridge for 30 minutes. This makes it easier to shape. However, be sure to check it because you don’t want the mixture to harden too much otherwise you’ll never be able to spoon it out onto your baking sheet.
Preheat oven to 350°F/175°C. Line two baking sheets with parchment paper. 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 approximately 5cm apart as they will spread in the heat of the oven. Top each mound of dough with a few flakes of sea salt, pressing gently so it sticks. .
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 if they’ll last that long.