Double Chocolate Rye Pecan Cookies by Caroline Schiff

Dandy Plates deserve some Dandy cookies! Thanks to pastry chef extraordinaire Caroline Schiff aka Pastry Schiff we have this Double Chocolate Rye Pecan recipe to make over the weekend or for any holiday dessert spreads. Caroline is a culinary all-star and pastry chef at Brooklyn’s beloved Gage & Tollner. We would tell you to go try her confectionaries IRL, but Gage & Tollner is currently closed due to the pandemic. As soon as it opens, New Yorkers—you know where to go. For now, enjoy these decadent endorphin-inducing cookies at home in your sweats.

“I love these cookies because the dough freezes well, so you can bake off little quarantine friendly quantities as needed. It's also the perfect cold weather cookie: chewy, rich, and gooey. The pecans make it wonderful for Thanksgiving too! This year is so challenging and cooking for a crowd is not an option. Having a great cooking dough on hand to bake off as needed is really comforting.” — Caroline Schiff.

Ingredients:

Makes about a dozen cookies.

·       70g dark rye flour

·       70g all purpose flour

·       40g cocoa powder

·       1/2 tsp baking soda

·       1 tsp kosher salt

·       114g chopped pecans

·       114g chopped milk chocolate chunks

·       2 large eggs

·       137g dark brown sugar, lightly packed

·       137g granulated sugar

·       114g melted butter

·       114g melted dark chocolate

·       1 tsp vanilla extract

·       Flakey sea salt and milk or dark chocolate chunks to finish

Instructions:

1) In a bowl combine both flours, cocoa, baking soda, salt, pecans and chocolate chunks. Mix well to combine.

2) In another bowl, whisk together the egg and sugar vigorously until pale yellow and doubled in volume, about 3 minutes. Drizzle in the melted butter and mix well to emulsify.

3) Add the melted chocolate and vanilla, and whisk to combine well. Switch to a spatula and fold in the dry ingredients until uniform. Cover and chill the dough at least 8 hours, but ideally overnight.

4) Remove the dough from the fridge and let it come to room temperature. Scoop the dough in 2 oz portions or whatever size you prefer. You can freeze the portioned dough at this point for up to one month and bake directly from frozen as needed.

5) Heat the oven to 325 degrees. Transfer cookies to parchment lined sheet pans and top each with extra chocolate chunks and flakey salt. Bake on a parchment lined sheet pan spaced 3” apart, for about 15 minutes. Allow to cool to room temperature before enjoying!