Our fresh stone-ground rye flour is the perfect partner for this rich, indulgent, Sachs family recipe. The unique combination offers a delightfully decadent way to share local grains with friends and family. We hope you enjoy!
You will need: one egg, one stick of unsalted butter, and one tablespoon of water
Tips:
- For more fudgy, cake like cookie include one extra egg yolk
- The mix will look dry at first until the cocoa hydrates. Keep mixing!
- An electric stand mixer is recomended for convenience
- Dough made in advance can be wrapped tightly and stored in refrigerator overnight, or frozen for up to 6 months
- Measure dough with scoop or scale to ensure even size
Instructions:
- Preheat oven to 350ºF (200ºC)
- Line baking sheet with parchment paper
- In a large mixing bowl add contents of package mix, softened butter, egg and water
- Mix well until dough comes together
- Allow dough to rest in refrigerator for at least 30 minutes
- Scoop tablespoons of dough onto cookie sheet, spacing about 2 inches apart
- Bake for 13 – 15 minutes until edges are just starting to crips
- Allow several minutes on the baking sheet to set, then transfer to a wire rack to cool completely
INGREDIENTS: Grapewood Farm Danko Rye Flour, Dark Brown Sugar, Pure Cane Sugar, Ghiradelli White and Dark Chocolate Chips, Dark Cocoa Powder, Vanilla Powder, Milk Powder, Espresso Powder, Baking Soda, Salt
Virginia Rye Chocolate Lovers Cookie Mix
SKU: VRCL