It is another day of Twin Cities Live's 12 Days of Cookies segment! Elizabeth is back with Steve Horton at Baker's Field Flour and Bread to make some delicious Chocolate Rye Cookies! He says these cookies go great with our Coconut Commotion Ice Cream (New to retail this year!).
Chocolate Rye Cookies
Yield 30 cookies
Bittersweet Chocolate 581 grams
Rye Flour 95 grams
Cane Sugar 375 grams
Eggs 250 grams
Baking Powder 7 grams
Butter 5 grams
Vanilla Extract 3 grams
Sea Salt 4 grams
Mix and sift together rye flour, sea salt and baking powder and set aside.
Melt butter and chocolate until smooth. Use a water bath to melt slowly.
Beat eggs in a mixer until combined and add sugar slowly. Mix until it is at soft peak stage(it should have body, aerated)
Gently fold the chocolate mixture and vanilla into the eggs with a spatula until just combined.
Fold in dry until combined.
Allow to set up by placing in the refrigerator for 20 minutes.
Scoop to desired size.
Bake at 350 for 11 minutes, longer if the cookies are large.