Dark Chocolate Chunk, Rye and Sour Cherry Cookie

Dark Chocolate Chunk, Rye and Sour Cherry Cookie

Dark-Chocolate-Chunk-Rye-Sour-Cherry-Cookie-plate

I have yet to decide on a favourite chocolate chip cookie recipe, but this is probably on the top of my ‘alternative cookie’ list. Like I said before, E is a food purist. Any kind of unusual addition often gets a raised eyebrow from him. Of course, as he goes on and on about how the original is always better, he would continue to stuff his face with the said item of disapproval. HAHA.

Dark-Chocolate-Chunk-Rye-Sour-Cherry-Cookie-dried-cherry

These Dark Chocolate Chunk cookies luckily did not become a target of his rant. That came as a huge surprise to me, especially since they are made with wholewheat flour and rye flour. The flour combination gives the cookies an incredibly nutty and earthy undertone, interjected with chewy sour cherries and melty dark chocolate chunks. I accidentally used salted butter and didn't omit the ½ tsp of salt, but they still turned out great. A more pronounced savoury flavor, but in a good way like peanut butter cookies. I think the salt actually helps hide the dry and course texture of wholewheat, which I found to have in lots of health-ier baked goods.  If using salted butter, I would dial back on the final sprinkle of salt.

Dark-Chocolate-Chunk-Rye-Sour-Cherry-Cookie-close-up

Unfortunately, due to my freezer situation, I was not able to make the very vanilla vanilla ice cream. I figure the saltiness of the cookie will go REALLY well with a creamy and smooth ice cream with flack speckles of vanilla seeds.

Dark-Chocolate-Chunk-Rye-Sour-Cherry-Cookie-tray

My only problem with these cookies is they don’t spread the way it looks on Thalia’s blog, which I’m very jealous of. That flat and cracked surface would be the perfect carrier for flaked salt, and the flatness would make it a great carrier for ice cream fillings. I’d let the dough sit at room temperature before baking next time, and turn up the oven just a little bit. I also read the darker your baking tray the less spread it gives, any insights? 

Dark-Chocolate-Chunk-Rye-Sour-Cherry-Cookie-dried-cherry

Dark Chocolate Chunk, Rye and Sour Cherry Cookie

Adapted from Butter and Brioche. Makes around 30 2" wide cookies.

1 stick/4 ounces salted butter, room temperature
130 grams light brown sugar
50 grams granulated sugar
145 grams wholemeal flour
60 grams rye flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 large egg, room temperature
¾ teaspoon vanilla extract
1 cup/ 100 grams dark chocolate chips
60 grams dried sour cherries, roughly chopped
flaked sea salt, for sprinkling

  1.  Pre-heat the oven to 350F/180C. Line 2-3 baking trays with parchment paper. In a small bowl, mix together the flours, baking powder, soda, cinnamon and salt. Set aside.

  2. Place the butter and sugars in the bowl of a stand mixer fitted with the whisk attachment. Cream the mixture on medium speed until it is light and fluffy. Scrape down the bottom and sides of the bowl as needed.

  3. Add the egg and vanilla and beat until well combined, making sure the sides and bottom are well scraped. Stop the mixer momentarily, add the dry mix and beat on low speed until almost combined. Add in the roughly dark chocolate chunks and chopped sour cherries, and mix until everything is evenly dispersed, and there are no flour left.

  4. Using a cookie scoop, scoop out balls of cookie dough onto the prepared cookie sheet. I used a #40 and got around 30 small balls. Set the balls at least 1" apart to leave enough room for spreading. If you prefer, sprinkle the tops of the cookie balls with a pinch of flaked sea salt.

  5. Bake the cookies for 12 minutes, or until golden brown and firm around the edges but slightly under-baked. Remove the cookies from the oven and let cool on the cookie sheet for 10 minutes. Transfer onto a wire rack to let cool completely, if you can wait that long.

 

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