Salted Chocolate Double Rye Cookies
Rye is a grain and flour that is most often associated with pumpernickel and dense dark rye bread. You can find the flour at upscale grocery stores like Whole Foods or health food stores (look in the bulk bin, if you’re lucky they might have it there so you can buy a smaller amount to play with at home). It’s earthy rich flavor works really well with chocolate, which is probably why Chad Robertson of Tartine initially paired it with dark chocolate to make his cookies. I loved using it in my version, with rye whiskey, which lends not only a slight boozy kick but also an allusive subtle smokiness to the rich, fudgy, soft and dense cookie.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Whiskey | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz (225 g) dark chocolate
- 3 tablespoons (45 g) unsalted butter
- 3 tablespoons rye whiskey or bourbon
- 2 large eggs
- 1/2 cup (110 g) dark brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup (135 g) rye flour
- 1/2 teaspoon finishing salt