I promised I would put up the recipe for my espresso rye chocolate chip cookies, so here they are!
Occasionally, when a strong craving for chocolate kicks in, I would daydream about desserts that would be bursting full of chocolate goodness, such as brownies, chocolate cake, or chocolate chip cookies.
The past few days have been like that. I have been yearning to eat something chocolate-related and I have even lined up on my to-bake list a row of chocolate treats that I will make once I have more time (I can't wait!). Thankfully, there were still balls of espresso rye chocolate chip cookie dough sitting in the freezer from the last time I made these (i.e. two weeks ago), waiting to be baked and devoured.
Is it okay for me to say that these are arguably my favourite cookies? They are dangerously delicious –crispy edges, chewy middles, melted chocolate pools with its flavour slightly elevated by the espresso, an extra crunch from added cocoa nibs (I love cocoa nibs), a hint of saltiness from the flaky sea salt and a heartiness from the rye. Left unchecked, I might just eat too many at one go.
You need to make these now, and eat them. A lot of them.
Espresso Rye Chocolate Chip Cookies
Makes about 32 cookies
Ingredie
130 grams (approx 1 1/4 cup) rye flour
230 grams (approx 1 3/4 cups) unbleached all-purpose flour
2 tablespoon espresso powder
1 teaspoon baking soda
1 teaspoon baking powder
226 grams (1 cup) unsalted butter, room temperature
1 teaspoon sea salt, plus more for sprinkling
1/8 teaspoon ground nutmeg
150 grams (3/4 cup) granulated sugar
200 grams (1 cup) brown sugar
1 large egg
1 tablespoon vanilla extract
340 grams dark chocolate, roughly chopped or dark chocolate chips (at least 60%)
50 g (approx. 1/3 cup) cocoa nibs
Method
Preheat oven to 180°C and line a baking sheet with parchment paper.
Sift together flours, baking soda, baking powder and espresso powder in a large bowl. Set aside.
In another bowl, use a hand-held mixer or stand mixer to cream together butter, sugars, salt and nutmeg until light and fluffy, about 5 minutes. Add egg and vanilla and cream until combined.
Add dry ingredients into butter mixture and stir until almost combined. Stir in the cocoa nibs, as well as the chocolate, reserving a handful of larger chocolate chunks for placing on top of the cookie dough balls later (This is completely optional. I like to to do this because it gives the larger sections of chocolate and also makes the cookies look prettier.). Stir until combined. Do not over-mix.
Using a cookie scoop, scoop about 32 cookies. Each cookie would weigh about 40 to 45 g. Place onto baking sheet and cover with cling wrap.*
Refrigerate the dough for at least 1 hour or overnight. This allows the flavours to develop even more!
To bake, place cookie dough balls at least 1 1/2 inches apart from each other as the cookies will spread. Bake for 15 minutes, or until edges are golden.
Let cool on pan for 5 min before transferring to a cooling rack to cool completely (or just eat it warm. Yum!).
*At this point, you can freeze the cookie dough balls in freezer safe ziplock bags for one month. Bake directly from the freezer, adding 2 minutes to the total baking time.