Developed by Lionel Vatinet of La Farm Bakery in Cary, North Carolina, these Dark Chocolate Abruzzi Rye Cookies are best made with J.Q. Dickinson's Heirloom Finishing Salt.
Makes 15 to 20 cookies
1 cup brown sugar
¼ cup granulated sugar
½ teaspoon J.Q. Dickinson Heirloom Finishing Salt, plus more for garnish
¾ cup plus 2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 cups Abruzzi Rye flour (Vatinet sources it from Carolina Ground)
6 tablespoons cocoa powder
¾ teaspoons baking soda
6 ounces chocolate chips
Preheat oven to 375 degrees. In the bowl of a stand mixer fitted with paddle attachment, combine sugars, salt, butter, and vanilla. Beat until light and smooth, scraping sides and bottom of bowl often. While mixer is running, gradually add flour, cocoa powder, and baking soda; mix until combined. Using a spatula, fold in chocolate chips.
Form dough into a log about 2½ inches wide, wrap in parchment, and refrigerate for several hours. Remove parchment and slice chilled dough into ⅛-inch-thick discs. Sprinkle with sea salt and bake for 15 to 20 minutes.
Photos by Anagram Photography