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I have a voracious appetite (pun intended) for ripping recipes out of magazines with the sincere intention of making them all. Often, they collect literal or digital dust on my Pinterest board. Recently, these Double Chocolate Rye Cookies from Food & Wine piqued my interest and would you know it, I actually made them. So why not post about it? I made a few adjustments (because I can’t help myself) but I’m sure the original is just as good. I made them non-vegan by using real butter, so I adjusted the salt and chocolate selection. I also couldn’t find dark rye, so I used a local medium rye. Lastly, I used semisweet instead of bitter chocolate and added a bit of vanilla to enhance that sweetness a bit. Oh, I also made larger cookies than the original recipe, so I adjusted the cook time and yield. The dough is pretty thick when it’s chilled, and I actually broke my ice cream scoop! It was worth it though, and I just Amazon Primed myself a new one.

Makes 10 – 12 large cookies

Ingredients


  • 1 cup (130 grams) all-purpose flour
  • ¾ cup (77 grams) rye flour
  • ½ cup (56 grams) cocoa
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (169 grams) unsalted butter, melted
  • ½ cup (100 grams) granulated sugar
  • ½ cup (108 grams) packed light brown sugar
  • ¼ cup water
  • ½ teaspoon vanilla
  • 6 ounces (170 grams) semisweet chocolate chips (I used Guittard)
  • ¾ teaspoon flaky sea salt (I used fleur de sel)

Instructions


Make the Cookies:

  1. Whisk together all-purpose flour, rye flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl, and set aside.
  1. In a separate bowl, whisk together the melted butter, both sugars, water and vanilla. Add the flour mixture and stir until well combined. Stir in the chocolate chips. Cover and chill the dough for at least 2 hours.
  1. Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
  1. Using a large cookie scoop, drop dough onto the prepared baking sheets about 2 inches. Sprinkle with sea salt. Bake for about 14 minutes or until set. Transfer to a wire rack to cool slightly. Serve warm or at room temperature. Cookies can be stored in an airtight container for up to 3 days.

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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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