Double Chocolate Rye Cookies
Rye flour adds a nice nuttiness to these luscious chocolate cookies.
Servings 11 or 12 cookies
Ingredients
- 75g extra virgin olive oil (we used Kirkland 100% Italian from Costco)
- 100g dark brown sugar
- 50g white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 30g cocoa powder, sifted
- 75g unbleached white flour, sifted
- 45g rye flour, sifted (you can use all unbleached white flour)
- 1/4 teaspoon baking soda
- 150g bittersweet or semisweet chocolate, coarsely chopped, plus extra for topping if desired
Instructions
- Prepare two baking sheets with parchment paper or silicone baking mats. Heat the oven to 325ºF. You will be using two shelves.
- Put the olive oil, brown and white sugars and the egg into a medium bowl and beat on high with an electric mixer for one minute.
- Sift the cocoa and flours into the bowl, then add in the vanilla, salt and baking powder, and stir together by hand using a wooden spoon. The batter will be very stiff and stubborn—keep going until everything is well mixed. Then add in the chopped chocolate and stir together until everything is evenly mixed.
- To make the balls of cookie dough, measure out 3 tablespoons of the dough and roll into an approximate ball. Place on a cookie sheet and flatten very slightly. If you like, press in one or two extra chunks of chocolate into the center top. I used chunks that had fallen out of the dough during the ball-rolling process. This recipe should make about a dozen three-inch cookies (see Kitchen Notes).
- Put both cookie sheets in the hot oven, one on each shelf, and set a timer for 8 minutes. When it sounds, switch the cookie sheets, and set the timer for another 8 minutes.
- The cookies are ready when the outer edges start to set—if you lightly press the edges, they will feel a bit stiff, but will slightly give away. Take the sheets out of the oven and set them on the stovetop or on racks on the counter—let them cool on the sheets, not on racks, for 15 or 20 minutes before trying to pick them up.
Kitchen Notes
Alternate sizing. You make also make larger cookies—to make 8 (or so) 4-inch cookies, measure out 1/4 cup balls of dough and bake two or three minutes more.
An extra finish. Before putting them in the oven, you can top with a pinch of coarse or flaky sea salt.
Scoot! I am apparently the last baker in the universe to know about cookie scooting—which is to make your freshly baked but blobby cookies pretty and symmetrical by inverting a coffee mug or a jar or a cookie cutter with a slightly bigger circumference over the still-hot cookie and quickly scooting it around on the baking sheet until it becomes nicely round. As you see, I, um, didn’t do that for these. But this is a thing, which you can do.
Leftover cookies? Any cookies that go uneaten that day can be stored in an airtight container. Try to eat them in a day or two—trust us, it won’t be a hardship.
Looking for more baking ideas? Check out Erin's excellent blog Cloudy Kitchen.
Liz’s Crockery Corner. This lovely plate from the 1840s has been featured on Blue Kitchen before. You can get its fascinating back story here.