Salted Chocolate Rye Cookies
MAKES 12 TO 18 COOKIES
Vancouver dietitian and blogger Lisa Halliwell (Home Grown Life) contributed this recipe to the GRAIN online journal. As it turns out, the rye flour is a perfect marriage for chocolate, as these cookies confirm.
11/4 cups (300 mL) brown sugar, lightly packed
2 eggs
11/2 cups (375 mL) semi-sweet chocolate chips
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) GRAIN organic
100 per cent whole grain rye flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) sea salt plus additional to sprinkle on top
▶ In a large bowl, whisk together sugar and eggs. In a second non-metallic bowl, melt the chocolate chips and butter in the microwave until just melted (about 1 minute). Whisk the chocolate chip mixture into the egg mixture.
▶ In a third bowl, combine flour, baking powder and salt. Add the dry mixture to the first bowl and combine.
▶ Cover the bowl and refrigerate dough for 30 minutes (this makes it much easier to handle).
▶ In the meantime, preheat the oven to 350 C (180 C) and grease a baking sheet or line it with parchment.
▶ After the dough is chilled, scoop out 2 tbsp (30 mL) of dough per cookie (an ice cream scoop is best) and place on prepared baking sheet. Sprinkle sea salt over the cookies. Bake the cookies for 20 minutes. Transfer to a cooling rack.