Twin Cities Live - Chocolate Rye Cookie

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!).

Click here to see the full video and recipe. 

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.