I am afraid that I don’t have much of an adventurous palate. The traditional flavors, chocolate, caramel, peanut butter, suit me just fine. I would never be the one to order basil raspberry ice cream or chocolate cake with chili in it. I keep some definite boundaries between the sweet and the savory. I am still like a little kid, I suppose, tuning up her nose at “weird food”.
I have a vague sense of guilt about this. Since I love food and cooking so much I feel like I should be much more open to exotic tastes. I stumbled upon this recipe at davebakes.com and it seemed like a great place to start expanding my food horizons.
This recipe is full of twists and turns that take me well off my beaten path of typical flavors. This recipe combines ingredients in a way I never would have considered. Molasses and coconut oil? Rye flour and chocolate? The combination of ingredients give a complexity to the recipe. These cookies are deep and dark and mysterious. They deliver a good dose of chocolate and have a bit of a bitter edge that I find pleasing.
The cookies have a sandy texture, almost like shortbread. I think that they taste better the next day, always a plus when you need to plan ahead. The original recipe included almonds, but I wanted a more direct hit of chocolate, so I omitted them from the cookies I made.
Ingredients
- 1 cup rye flour
- 2 tablespoons unsweetened cocoa
- 2 pinches sea salt
- 1/2 cup coconut oil
- 1/4 cup coconut sugar
- 1 tablespoon molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ounces chopped dark chocolate (a generous half cup of chocolate)
Instructions
- Line 2 baking sheets with baking parchment. Preheat the oven to 350 degrees.
- In a small bowl, whisk together the flour, cocoa and salt. Make sure that no lumps of cocoa remain.
- In another bowl, cream together the coconut oil and date sugar with a hand mixer. Beat in the molasses, and then the egg and vanilla.
- Remove the beaters from the bowl and stir in the flour and cocoa mixture, and then the chopped chocolate.
- Portion the dough with a 1 tablespoon size scoop and place the balls of dough on the prepared cookie sheets. Bake for about 14 minutes.
- The cookies keep well in an airtight container for about 5 days.
Leave a Reply