This cookie is like the perfect match for Matt and me- all the decadent gooey chocolate for him; sea salt, browned butter, dark chocolate, and rye for me.
Here are a few other reasons why I’m loving this recipe:
- It’s almost a one bowl cookie recipe. Yes, two bowls and a pan, but it’s still straight forward and simple enough to enjoy making, maybe even on a weeknight.
- Brown butter and brown sugar give this a nutty caramelized flavor that is subtle yet so on point.
- Its brownie like batter seriously tests your willpower on eating raw dough. Clearly I have none.
Dark Chocolate Brownie Rye Cookies
- 2 eggs, at room temp
- 6 ounces dark chocolate, (~60-70%), cut into bite size pieces
- 2 sticks, 8 ounces unsalted butter
- 1 cup (128g) all purpose flour
- 2/3 cup (84g) rye flour (can also substitute with more all purpose flour or whole wheat flour)
- 1 teaspoon baking soda
- 1/3 cup (38g) unsweetened cocoa powder
- 1/2 cup (100g) light brown sugar
- 1/2 cup (100g) white sugar**, ** Depending on how dark the chocolate is you may want to add more sugar. I recommend tasting and adjusting as needed (maybe add in a tablespoon more if you think it needs to be sweeter).
- 1 teaspoon salt
- 1 teaspoon or so flaky sea salt, for topping
- Brown butter by placing the sticks of butter in a small saucepan over low heat. Let simmer until lightly golden and you just see the beginning of brown specks, about 7 minutes (after about 5, watch closely as it can go from golden to burnt quickly). Place in large bowl and set aside to slightly cool.
- Meanwhile, cut chocolate into small 1/4’’ pieces.
- Place flours, baking soda, and cocoa powder (NOTE: If you find that the cocoa powder is clumpy, sift first!) into a medium bowl.
- Add sugars and salt to large bowl with slightly cooled butter. Before adding eggs, check that the mixture is not too hot, or it could accidentally cook them! On a time, add in eggs and whisk vigorously for about 30 seconds (you can also use an electric mixer here if needed), until the mixture is like a golden caramel texture and color.
- Stir and fold in in flour ingredients with a spatula or spoon until there are no clumps. Then stir in chocolate until combined thoroughly.
- Place dough in fridge for at least 30 minutes to thicken. About 10-15 minutes before you take out the dough, preheat oven to 375.
- Line 2 baking sheets with parchment paper or silpat. Take about a 2-tablespoon portion of the dough and roll into a ball and place on baking sheet. Repeat with remaining dough (it will make about 22 cookies).
- Lightly sprinkle the flaky sea salt on top right before you baking.
- Bake cookies until the outside is set, but the inside is still a bit gooey, about 9 minutes.