[RECIPE] Salted chocolate rye cookies

This is another adaptation of a recipe from an amazing baking book - the Tartine book n. 3, which focuses on wholegrain recipes (my passion). Chad Robertson (founder of Tartine Bakery in San Francisco) has been one of the beacons of the international baking community for years.

We used smoked salt flakes to top these, but any good flaky sea salt will elevate you into a dark chocolate heaven. Of course the higher quality the chocolate, the better the final result.

Make sure to let them cool down completely after baking: they will firm up nicely.

prep 30 min
bake time 10 min
makes 4 dozen small cookies

450g chocolate, at least 70% cacao
23g plant milk
34g coconut oil
1 tbsp vanilla extract

• Melt together in a bain marie, stirring occasionally
• Once melted remove from the heat, whisk in the vanilla and cool slightly

85g wholegrain rye flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

• Whisk together and set aside

11g besan flour (chickpea flour)
30g water
150g aquafaba
¼ tsp cream of tartar
340 rapadura sugar

• Add the flour, water, aquafaba and cream of tartar to a stand mixer fitted with the whisk attachment
• Whip on medium-high, adding the sugar little by little until incorporated
• Whip on high for 10 minutes, until almost tripled in volume
• Reduce the speed to low and add the melted chocolate mixture
• Mix to combine, then fold in the flour mixture until just combined
• Refrigerate the dough for at least 1 hour, until the dough is firm to the touch. Even better, you can rest it in the fridge overnight
• Preheat your oven to 180°C and line two baking sheets with baking paper
• Scoop the dough into 25g cookies, about 2 tbsp each, and place on the baking sheets 5cm apart
• Sprinkle with smoked sea salt or regular sea salt flakes
• Bake for 10 minutes, until they have puffed up and the top is slightly crinkled
• Let cool down completely and keep in an airtight container for up to 3 days