Salted Valrhona Manjari Dark Chocolate Rye Cookies

A dense, fudgey cookie with an intense and sophisticated chocolate taste.

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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?

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That’s right I have flowers in the house. I’m an adult. (And they were on sale).

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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

Method

  1. Whisk the flour, baking powder, and salt together.
  2. In a heat proof bowl, melt the chocolate and butter either over a double boiler or in a microwave.
  3. Whip eggs until fluffy. Then add the sugar a little at a time while whisking until the eggs are nearly tripled in volume.
  4. Add the chocolate mixture and vanilla to the eggs.
  5. Add the dry ingredients until a soft, loose dough forms.
  6. Cover with plastic wrap and chill for at least 30 mins until dough is firm to the touch (see notes).
  7. 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.
  8. 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.

Notes

  • 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.
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2 thoughts on “Salted Valrhona Manjari Dark Chocolate Rye Cookies

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