Double-Chocolate Rye Cookies
A mix of unsweetened cocoa and bittersweet chocolate bars gives these fudgy cookies a deep chocolate flavor. Dark rye flour adds a lightly savory note that balances the sweet intensity of dark chocolate well and plays off the crunchy sea salt garnish. The addition of light brown sugar makes these cookies extra chewy and helps to extend their shelf life. Don't skip the chilling time; the dough will be soft when first mixed and will spread too much if baked immediately. The cookies are a treat on their own, but they can also be filled withVegan Vanilla Bean Ice Creamto make vegan ice cream sandwiches. (To assemble, scoop about 1/3 cup ice cream onto flat side of 1 cooled cookie; top with a second cookie, flat side down. Wrap in plastic wrap; freeze until ice cream is firm, about 30 minutes. Serve immediately, or freeze up to 3 days.)
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Recipe Summary
Ingredients
Directions
Note
If using unsalted butter, increase salt by 1/4 teaspoon per 1/2 cup butter.
Make Ahead
饼干can be stored in an airtight container at room temperature up to 5 days or frozen up to 1 month.