Not too sweet, not too soft
A hint of rye, a hint of salt.
Salted Chocolate Rye Cookies
- 250 g. (1 1/4 c packed) brown sugar
- 170 g. (3/4 c) unsalted butter, room temperature
- 200 g. (1 1/2 c) Big Sky Rye Flour
- 57 g. (2/3 c) black cocoa powder
- 4 g. (3/4 tsp) baking soda
- 3 g. (1/2 tsp) sea salt
- 1 large egg, room temperature
- 2 tsp. pure vanilla extract
- 1 tbsp. molasses
- 88 g. (1/2 c) bittersweet chocolate chips
- 24-30 walnut half-pieces
- Sea salt mill or course sea salt
- Preheat oven to 350°.
- In a stand mixer, or Cuisinart with metal blade, or by hand, mix butter and brown sugar until well creamed and fluffy.
- Mix in the egg, vanilla extract and molasses until well blended.
- In a separate bowl, combine dry ingredients: Big Sky Rye flour, cocoa, soda and salt.
- Combine wet and dry ingredients, thoroughly.
- Mix in chocolate chips. The dough should be dense, neither wet nor dry.
- Chill in the refrigerator for 15-30 minutes. Meanwhile, line two to three baking sheets with parchment paper.
- To form the cookies, use a teaspoon and scoop enough dough for an uneven 1-1/2″ ball. Use a second teaspoon to push the dough onto the baking sheet. The cookies will spread to twice the size of the dough so allow ample space between cookies.
- Place a walnut piece in the center of each cookie without flattening the dough.
- Bake for 10 minutes. Be careful not to over bake. Remove from the oven to a trivet.
- Crack coarse sea salt to taste on each cookie. Transfer cookies to a cooling rack.
Yield: 2 dozen … Difficulty: Mighty Easy
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