DOUBLE CHOCOLATE RYE COOKIES
Steps:
- Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
- Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
- In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
- Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
- For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
- Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
- Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
RYE CHOCOLATE CHIP COOKIES
Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends a nutty complexity to balance the chocolate. And while any chocolate will work in this recipe, dark chocolate is a great match for the rye. A combination of light and dark brown sugar also adds richness and chew beneath the slightly crisp exterior.
Provided by Aaron Hutcherson
Categories snack, cookies and bars
Time 30m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
- In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.
- Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.
- Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely.
SALTED RYE COOKIES
Provided by Liana Krissoff
Categories Cookies Dessert Bake Chill Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 48 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy. Beat in the egg, a pinch of salt, and the orange zest. Gradually mix in the flour. Divide the dough into two portions and place each on a sheet of plastic wrap. Shape into logs about 2 inches (5 cm) in diameter and wrap tightly. To shape the soft dough log into a more perfect cylinder, use a paper-towel tube: Cut the tube open vertically along one side and nest the wrapped log inside, then tape or rubber-band the tube closed. Chill in the refrigerator until firm, about 1 hour.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a sheet of waxed paper, combine 1 1/2 teaspoons salt and the sparkling sugar. Unwrap the dough logs and roll them in the mixture to coat well. Place each log on a cutting board and cut into 1/8-inch-thick (3-mm-thick) rounds, arranging the rounds 1 inch (2.5 cm) apart on the prepared baking sheets. Bake until lightly browned at the edges, about 16 minutes, rotating the pans halfway through so the cookies bake evenly. Remove to wire racks to cool completely. The cookies can be stored at room temperature in an airtight container for up to 1 week.
SWEDISH RYE COOKIES
This cookie has been hung on the family Christmas tree for generations. Guests take a treat from the tree and sit down for a cup of cheer. The first request from family members who cannot be home for Christmas is that we send a box of these as soon as possible.
Provided by mittenmaker
Categories World Cuisine Recipes European Scandinavian
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.
- Roll out onto floured board. The thinner the dough, the crispier the cookies will be. Cut into 2 1/2-inch rounds using cutter or floured glass. Cut a small hole off center in each cookie using a thimble.
- Bake on ungreased cookie sheets until slightly browned, 10 to 15 minutes. Cool on a wire rack. Hang on a Christmas tree with ribbon or yarn.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 15.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 55 mg, Sugar 4.2 g
RYE CHOCOLATE CHIP COOKIES
Rye flour and chopped dark chocolate add a new flavor dimension to the tried-and-true chocolate chip cookie recipe.
Provided by Kim
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk rye flour, baking powder, salt, baking soda, cinnamon, and nutmeg together in a bowl until well combined.
- Cream butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, molasses, and vanilla extract; beat until thoroughly combined. Mix in 1/2 of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in chopped chocolate. Dough will be somewhat thick.
- Scoop out 1 1/2 tablespoon-sized pieces of dough and roll into balls. Place 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Sprinkle cookies with flaky sea salt as soon as they come out of the oven. Allow cookies to cool on the baking sheet for 7 to 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 19.5 g, Cholesterol 18.1 mg, Fat 5.6 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 185.9 mg, Sugar 12.4 g
More about "dark chocolate rye flour cookies recipes"
CHOCOLATE RYE COOKIES - JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 24Total Time 28 minsCategory Chocolate RecipesCalories 76 per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and stir in the butter so it melts.
- Tear the bread into a food processor and blitz into fine crumbs, then add the eggs and sugar, and blitz again well.
- With the processor still running, pour in the chocolate mixture and let it blitz until combined.Spoon the cookie mix into a large sandwich bag, snip off the corner and pipe 3-4cm blobs to make 24 cookies on the lined trays.
DARK CHOCOLATE RYE FLOUR COOKIES - COOKIE MADNESS
From cookiemadness.net
Reviews 2Servings 20Cuisine AmericanCategory Dessert
- Combine 3 oz of the Lindt chocolate with the 2 oz of unsweetened chocolate and place in a microwave-safe bowl. Add the 4 tablespoons of chopped butter. Microwave on high for 30 seconds to soften, then stir to coat the chocolate in butter. Microwave for another 30 seconds and stir until smooth and creamy. If the chocolate doesn’t fully melt, microwave for another 15 seconds.
- Allow the chocolate to cool slightly while you stir together the rye flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs until foamy. With the mixer going, gradually add the sugar and continue beating for another 5 minutes or until batter is thick and lemon colored. Beat in the vanilla.
- Remove mixer from stand and stir in the rye flour mixture. Make sure the batter is no longer warm, then add the reserved chopped chocolate (or bittersweet chips, if you prefer). At this point the batter should be too thin to scoop.
DARK CHOCOLATE RYE COOKIES - DELICIOUS WHOLE GRAIN COOKIE
From aredspatula.com
5/5 (3)Category DessertCuisine AmericanTotal Time 50 mins
DOUBLE-CHOCOLATE RYE COOKIES RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Category CookiesServings 18Total Time 3 hrs
RYE CHOCOLATE CHIP COOKIES | KITCHN
From thekitchn.com
DARK CHOCOLATE, RYE AND HALVA COOKIES | THE BRICK …
From thebrickkitchen.com
TARTINE BAKERY’S SALTED CHOCOLATE-RYE COOKIES | FOOD GAL
From foodgal.com
RYE CHOCOLATE CHIP COOKIES - THE HUNGRY HUTCH
From thehungryhutch.com
RYE COOKIES | CHOCOLATE COOKIES | EAT THE LOVE
From eatthelove.com
DARK CHOCOLATE RYE COOKIES - HEALTHY COOKIE RECIPE
From goodhousekeeping.com
Servings 10Total Time 45 minsCategory BakingCalories 191 per serving
- Gently melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water.
- Remove and set aside to cool for 10min. With an electric whisk, combine the eggs and sugar in a large bowl until pale and moussey, about 5min.
SALTED CHOCOLATE-RYE COOKIES RECIPES | TASTING TABLE
From tastingtable.com
RYE CHOCOLATE CHIP COOKIES - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE RYE COOKIES - EAT CAKE AND RUN
From eatcakeandrun.uk
SMOKED SALT DARK CHOCOLATE RYE COOKIES - DISPLACEDHOUSEWIFE
From displacedhousewife.com
WHISKEY AND RYE CHOCOLATE CHUNK COOKIES – JANIE'S MILL
From janiesmill.com
SALTED CHOCOLATE RYE COOKIES (DF) - SUGARED & STIRRED
From sugaredandstirred.com
10 BEST RYE FLOUR COOKIE RECIPES | YUMMLY
From yummly.com
SALTED CHOCOLATE RYE COOKIES | SAVEUR
From saveur.com
RECIPE: DARK RYE COOKIES | WHOLE FOODS MARKET
From wholefoodsmarket.com
RYE CHOCOLATE CHIP COOKIES - TWO CUPS FLOUR
From twocupsflour.com
DOUBLE CHOCOLATE RYE BLACKOUT COOKIES - RECIPE - FINECOOKING
From finecooking.com
DOUBLE RYE CHOCOLATE CHIP COOKIES - FOOD DUCHESS
From pinterest.com
RYE CHOCOLATE CHIP COOKIES - THE LITTLE EPICUREAN
From thelittleepicurean.com
DARK CHOCOLATE BANANA RYE MUFFINS — FLOURISHING FOODIE
From flourishingfoodie.com
RYE BOURBON DARK CHOCOLATE CHUNK COOKIES - THE SPIFFY COOKIE
From thespiffycookie.com
SALTED CHOCOLATE RYE COOKIES - THE LEMON APRON
From thelemonapron.com
RYE CHOCOLATE CHIP COOKIES (VIDEO) - EVERYDAY DELICIOUS
From everyday-delicious.com
RYE CHOCOLATE CHIP COOKIES WITH BROWN BUTTER AND SEA SALT
From true-north-kitchen.com
DARK RYE COOKIES - NUNWEILERS FLOUR COMPANY
From nunweilersflour.com
DARK CHOCOLATE RYE FLOUR BROWNIES WITH SALTED PEANUT BUTTER
From withthegrains.com
VEGAN RYE CHOCOLATE CHIP COOKIES - SOMEBODY FEED SEB
From somebodyfeedseb.com
10 BEST RYE FLOUR COOKIE RECIPES | YUMMLY
From yummly.com
RYE CHOCOLATE COFFEECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
TOASTED RYE CHOCOLATE CHIP COOKIES - BROOKLYN SUPPER
From brooklynsupper.com
DARK CHOCOLATE RYE COOKIES - BOTANICA
From botanicamag.com
DARK CHOCOLATE RYE COOKIES | RECIPE | BEST BISCUIT RECIPE, BAKING ...
From pinterest.ca
VEGAN DOUBLE CHOCOLATE COOKIES - FLOURIST
From flourist.com
BEST RYE FLOUR RECIPES | OLIVEMAGAZINE
From olivemagazine.com
You'll also love