Ingredients and substitutions
1. 190g Light brown sugar
2. 265g Semi-sweet or dark chocolate
3. 30g Unsalted butter
4. 1 Egg
5. 125g Dark rye flour
6. ½ tsp Baking powder
7. ½ tsp Salt
Instructions
Prepare the cookie dough:
Combine rye flour, baking powder, and sea salt. Set aside
Bring a small pot of water in a saucepan to a gentle simmer. Place a heat-proof bowl filled with chocolate and butter, on top of the saucepan. The water shouldn't be touching the bowl. Melt until all the chocolate is almost melted. Remove from the heat and keep stirring until all is melted. Let it cool down a little bit
In another mixing bowl, whisk the room-temperature eggs and brown sugar. Add the slightly warm melted chocolate (we don't want to cook the eggs). Whisk to combine. Add the flour mixture and stir to combine. The dough is very sticky and very soft, almost like a very thick batter. Cover and refrigerate for 30 minutes until it is firm and easier to work with. DO NOT skip this step or your cookies will spread too much
Shaping:
15 minutes before the cookie is done chilling in the fridge, preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Line three baking sheets with parchment paper. Position the oven rack in the middle
The cookie dough should be firm to touch. Use a spoon to scoop about 2 tablespoon of dough, about 30-35 grams. Roll into a dough ball and place on the baking sheet, about 3 inches apart. About 6-7 cookie doughs per baking sheet. They will spread during baking
Baking:
I recommend baking one pan at a time for the best result. Keep the other tray in the fridge or if you don't have the space in the fridge, portion the dough when you are ready to bake them. Keep the dough in the fridge while waiting
Bake for 12-13 minutes. The edge will set but the center is puffy and very soft. This is the way it should be. DO NOT overbake them. If you overbake, the cookies will turn too crispy and become tough
Remove from the oven and let the cookies cool down for at least 10 minutes or so on the pan. They will firm up. Remove and let them cool down completely on the rack. The puffy center will flatten as it cools down. The edge is crisp but the center is chewy and almost fudgy.
