Chocolate and rye cookies: easy recipe for chocolatiers
My pantry is full of different flours, I like to experiment with them especially to make bread. Occasionally I remember that you can also make sweets with them, and it is that delights like these chocolate and rye cookies can come out of our oven.
As soon as I saw the recipe by chance online, I knew I had to do it. They are cookies for very chocolatiers, as it is undoubtedly the main ingredient, so choose a good quality one. If you like a juicy and tender interior, you can give them a thicker shape and bake them less time.
IngredientsFor 25 units
- Quality dark chocolate 225 g
- Egg L 2
- Unsalted butter 25 g
- Brown sugar 150 g
- Vanilla sugar or vanilla essence 4 g
- Rye flour 75 g
- Salt 2 g
- Chemical yeast 2 g
How to make chocolate rye cookiesDifficulty: medium
- Total time 30 m
- Elaboration 20 m
- Cooking 10 m
- Repose 30 m
Place the chocolate with the butter in a container suitable for a bain-marie and heat over a low temperature. Stir with a spatula until they have melted and melted into a creamy texture. Cool slightly. Sift the rye flour with the chemical yeast and salt into a bowl.
Place the eggs in a larger container with a couple of tablespoons of brown sugar and begin to beat with a whisk. Gradually incorporate the rest of the sugar and beat until it is very thick. Add the chocolate, beat, add the flour and mix everything until obtaining a homogeneous mass, very soft. Cover with film and leave in the fridge for at least 30 minutes.
Preheat the oven to 160ºC and prepare a couple of trays. Take equal portions of dough using a spoon of about 15 ml and form rounded cookies, leaving a separation of a couple of centimeters between them. With damp fingers, round and flatten them slightly. Bake for about 8-11 minutes, until firm to the touch. Wait a couple of minutes out of the oven before letting them cool completely on a wire rack.
With what to accompany the chocolate and rye cookies
The deep chocolate smell that comes out of the oven with these chocolate and rye cookies makes it hard to wait for them to cool down to taste them. They are delicious accompanying coffee or with a good glass of cold milk. They keep well in an airtight container, although over the days the texture becomes drier.Tags: Meats And Birds Desserts Fish