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Delicious holiday cookie idea: Salted Rye Chocolate cookies

WATCH ABOVE: Scott Fee learns how to make Salted Rye Chocolate Cookies.

CALGARY- As Christmas draws ever closer, Global Calgary’s Morning News has been inviting local chefs to share their favourite holiday cookie recipes.

“Salted Rye Cookies” are tops in the mind of Matt Altizer from The Cookbook Company and he shared his recipe with Scott Fee on Friday.

“You want to make sure the dough is nice and cold before you start forming the cookies, otherwise they spread too thin,” advised Altizer.

Another key piece of advice from the cooking instructor is to use a good quality dark chocolate.

If you find yourself gobbling down a cookie or two, Altizer jokes that the “Salted Rye Cookies” are low on the guilt scale.

“It’s dark chocolate so it’s healthy. “

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SALTED RYE CHOCOLATE COOKIES

Ingredients

34 cup whole-grain dark rye flour

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1 tsp. baking powder

12 tsp. kosher salt

2 23 cups finely chopped bittersweet chocolate

4 tbsp. unsalted butter

4 eggs, at room temperature

1 12 cups light muscovado or light brown sugar

1 tbsp. vanilla extract

Maldon salt or fleur de sel, for sprinkling

Instructions

Whisk flour, baking powder and salt in a bowl; set aside. Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally, until melted, five minutes. Remove bowl from pan; set aside.

Place eggs in the bowl of a stand mixer fitted with a whisk attachment; whip until fluffy. With the motor running, slowly add sugar until eggs have nearly tripled in volume, about six minutes. Add reserved chocolate mixture and the vanilla; mix until combined. With the motor running, slowly add dry ingredients until a soft, loose dough forms. Cover dough with plastic wrap; chill 30 minutes.

Heat oven to 350°. Using two tablespoons for each, drop cookies onto parchment paper-lined baking sheets, spaced about two inches apart. Sprinkle cookies with Maldon salt or fleur de sel; bake until cookies are puffed, eight to ten minutes.

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