DOUBLE CHOCOLATE RYE COOKIES

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Double Chocolate Rye Cookies image

This is the perfect cookie. It's extremely chocolatey and rich-full of both dark chocolate chunks and bits of unsweetened chocolate.

Provided by Joanne Chang

Categories     Chocolate     Cookies     Dessert     Bake     Rye     Walnut

Number Of Ingredients 10

¾ cup (90 grams) walnut halves
9 ounces (255 gram) bittersweet chocolate
6 ounces (170 grams) unsweetened chocolate
½ cup or 1 stick (115 grams) unsalted butter
½ teaspoon pure vanilla extract
1 ½ cups (300 grams) sugar
4 large eggs (about 200 grams), at room temperature
½ cup (60 grams) rye flour
½ teaspoon baking powder
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
  • Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
  • In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
  • Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
  • For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
  • Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
  • Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
  • Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
  • The cookies can be stored in an airtight container at room temperature for up to 3 days.

katelyn Naquin
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These cookies were a bit dry. I would recommend adding an extra egg yolk to the batter.


Amahle Olwabafokazane
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I love these cookies! They are so easy to make and they always turn out great. I often add nuts or dried fruit to the batter for a little extra flavor.


Mimi Aktar
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These cookies were a bit too sweet for my taste. I would recommend reducing the amount of sugar by 1/4 cup.


SHAKEL Ahmed
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I made these cookies for a party and they were a huge hit! Everyone loved them. They are the perfect balance of chewy and crispy.


Shopno Baz
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These cookies were amazing! I love the combination of chocolate and rye flour. It gives them a unique flavor that is both rich and satisfying. I will definitely be making these cookies again.


Hania Magdy
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These cookies were a bit dry. I would recommend adding an extra egg yolk to the batter.


Shrish Thapa
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I love these cookies! They are so easy to make and they always turn out great. I often add nuts or dried fruit to the batter for a little extra flavor.


Jane Gibson
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These cookies were a bit too sweet for my taste. I would recommend reducing the amount of sugar by 1/4 cup.


Lawali Salmanu
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I made these cookies for a party and they were a huge hit! Everyone loved them. They are the perfect balance of chewy and crispy.


Charles Thorn
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These cookies were amazing! They were so easy to make and they turned out perfectly. I love the combination of chocolate and rye flour. It gives them a unique flavor that is both rich and satisfying.