A dense, fudgey cookie with an intense and sophisticated chocolate taste.
This cookie made me feel posh AF. First you’ve got the Valrhona Majari chocolate used in it, which brought an acidic fruity flavour (and burned a hole in my wallet). Then you’ve got the rye flour, adding an earthy undertone to the whole experience. And did I mention the Maldon salt which highlighted all the aforementioned elements?
That’s right I have flowers in the house. I’m an adult. (And they were on sale).
This recipe originated from Tartine No. 3 by Chad Robertson of sourdough fame. Probably explains the odd choice of using rye flour instead of regular all purpose flour. So you end up with a cookie that’s super dense and quite different from what you’re used to.
The cookie wasn’t as thick as I would like it to be though. Probably due to some measurement error since “large eggs” and “cups of chocolate” aren’t really specific and I halved the recipe so any mistakes made would have a larger impact. You’re still going to get a great tasting cookie though (hard to go wrong with Manjari chocolate).
Ingredients (makes 25 cookies)
- 3/4 cup rye flour (77g)
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 2/3 cups finely chopped Manjari chocolate plus some extra chunks (or any chocolate of your choice really, see notes)
- 4 tbsp unsalted butter (57g)
- 4 large eggs, room temperature
- 1 1/2 cups light muscovado sugar
- 1 tbsp vanilla extract
- Maldon salt or fleur de sel for sprinkling
- Whisk the flour, baking powder, and salt together.
- In a heat proof bowl, melt the chocolate and butter either over a double boiler or in a microwave.
- Whip eggs until fluffy. Then add the sugar a little at a time while whisking until the eggs are nearly tripled in volume.
- Add the chocolate mixture and vanilla to the eggs.
- Add the dry ingredients until a soft, loose dough forms.
- Cover with plastic wrap and chill for at least 30 mins until dough is firm to the touch (see notes).
- Scoop the dough with a rounded tablespoon, leaving 2 inches for the cookie to spread. Top each cookie with some chocolate chunks and sea salt.
- Bake at 180°C for 8-10 mins until cookies puff up. Let the cookies cool on the baking sheet slightly before transferring to a wire rack to cool completely.
- The original recipe suggested using Valrhona chocolate that was at least 70% cocoa. But that can be too intense for some people and I needed to distribute these cookies since my waistline can’t handle eating all those cookies by myself. And I like the taste of Manjari (which is about 64% cocoa by the way).
- I used light brown sugar instead of muscovado since that was what I had in the house.
- My dough didn’t become super firm even after I put it in the freezer for 30 mins. It was still fine to scoop onto a baking sheet, but I’d probably add more flour or something next time if my dough was too loose again.
- The cookies are really soft so handle with care. Let it cool on the tray first so it doesn’t disintegrate when you transfer it to the wire rack.