Hello all, I'm interested in adapting cookie recipes to include rye and whole wheat flours. (Particularly interested in developing a rye, chicory, and white chocolate dough) It's my understanding that cookies are at their best and most tender with minimal gluten development, so rye seems like a terrific option. Any thoughts or suggestions for percentages? I was going to try a 50/50 blend with AP and also just gun it and try a 100% rye flour cookie.
Looking forward to your comments!
I've done a couple cookies going with 100% whole rye flour, and just had to reduce the total amount a bit to compensate for the higher absorption. Works great so far...unless you want a really chewy cookie (as I understand it).
No harm in trying
Gingerbread or Lebkuchen is made with rye flour traditionally and the dough is wrapped and chilled for several weeks before being rolled out for cutting into cookies. Only liquids being egg & honey. Addition of milk/cream will make a more cake type of cookie. Butter and fats will give a crisper cookie. Easy to substitute into recipes.
Rye does make for a very sticky dough so roll out using flour and use parchment or fat and flour pans. The trick in our house is to use thin "oblaten" wafers cut in half, rough side up on the cookie sheet, with the dough placed on top. Glaze before baking for a shine.
Have fun!
Google that and have a napkin handy to deal with spontaneous salivation.
Paul
Amen. My favorite cookie.
As Paul said, try googling "Salted Chocolate Rye Cookies". Tartine No. 3 has a recipe - these cookies have been popular on the net since it was published.
Wild-Yeast
just wanted to say that i saw this post yesterday and decided to make some Tartine salt chocolate rye cookies today. divine. divine.divine. good call
Anyone got the ingredients in metric?
but this one was kind enough to put metric equivalents. https://pearlposts.blogspot.com/2015/06/tartines-salted-chocolate-rye-cookies.html
Don't forget to send samples! :-D
Happy baking
Edit: I could, of course, if I were a nice person, go to the original recipe and sit down with a conversion table. Let me see if I can get around to that this evening.
:). I usually sit down with scales, cups and spoons and convert but it is nice to have a recipe that has been tried. Thank you! I had already started out writing 90g of rye flour then shoved a chicken in the oven instead. I will try again in the morning with the recipe and see how it compares. No lab rats here and afraid I might eat them all myself.
Mini
I got caught up in a couple of experimental bakes and completely forgot about the cookies. Do let us know how they came out!
I mixed up the dough and it looks more like batter. Right now it's in the fridge cooling and I hope it gets stiffer as the rye hydrates. This looks more like brownies are about to happen. The dough tastes great!
In looking over the write-up, she says that too-long-chilled dough (three hours) turned into something of a brick, which made scooping/spooning impossible. Which got me thinking (look out): if the dough turns into something that malleable, how would it be to shape the dough into a log and then slice and bake cookies, rather than dropping them onto a cookie sheet with two spoons?
I am very intrigued by this recipe… do keep us posted!
PS: I love brownies, and most of my folk love my brownies, but if this turns into an interesting variant, I'm game to try!
Happy grouting!
Carole
and are of good size. That may be the variable. Aware of the "chilling to a brick," I poked the dough at 30 minutes and then again at an hour and by 2 hours it seemed more like cookie dough. So I went to bed.
Will make them today. It is a proven fact that rye doughs stiffen more than wheat when chilled. Will keep the log option open, perhaps rolling into chopped pecans (yes!) or other nuts if gets too sticky.
Harvesting my very own first crop of red walnuts this month. The hulls are just beginning to crack open.
ok... Friday morning or Bust!
I used two spoons and discovered the rye is as sticky as ever! So I wet my hands and wiped the counter top the size of the plastic wrap that was over the bowl in the fridge. Then I smeared some water on the plastic wrap and spooned the dough onto it. When there were enough for one pan, I wet my hands and shaped them into chocolate balls and put them back on the wet plasticrap or on parchment lined cookie sheet.
Water bucket in green, shaping station lower left. Baked cookies on the right. Warning...they stick pretty good to the parchment so use a sharp thin tool to loosen when cool. Floured parchment stuck less but each cookie had to be meticulously dusted off with a stiff brush. Taste great!
I hope you enjoyed them. So, in your experience, the dough wouldn't hold up to being shaped into a chilled log and sliced and baked? Can you tell I'm a lazy cuss? :-D
If you want to roll the dough into a log, then by all means do it.
My lazy suggestion would be to spoon the chilled dough onto lightly oiled or wet plastic wrap in the shape of a fat log, roll the plastic around it and make a it more even and round. Think about later cutting off 3 cm wide pieces with a wet knife and then cutting into quarters from the ends. Place with round side down, point up...same result.
They puff up nicely in the oven and fall flat when cooled. I had nice thick cookies with a crispy edge the first day and softish brownie like middles. After tinning the moisture evened out and they were a nice rich tender from first bite to last. I'm eating the last cookie, right now. Everyone keeps calling them brownies. Very smooth texture. They don't drop crumbs like cut brownies do.
You know, this is beginning to remind me of cookies from Pillsbury we used to make as kids. The cookie dough was sold as a fattish log, about a foot long and maybe three inches in diameter. You cut off thick slices which were then cut into quarters and placed on a baking sheet, pointed end up. Exactly like your instructions! (Actually, more than laziness, it's a question of workspace: about maybe the width of a cookie sheet).
Brownies, huh? I'll have to try these -- but I make a mean brownie. Thanks for being the forerunner on this one!
All the best,
Carole
if logs were 2" or on up to 3" thick. I figured you'd figure it out...chocochip cookies if I remember right. Mom always thought the size and cutting was a handy trick. Me too! Lol!
Very lazy would be to just make brownies with the dough. Just don't push the dough all the way to the edge, leave about a 1cm all the way around the pan if you want them to all be level. Otherwise the dough builds a thick ridge next to the pan sides. Up to you. Some like it one way, others the other way. I like mine with nuts, big chunks of nuts. Scares all the "yuck-nuts" away from them. More for two legged squirrels. :)
I also made these wonderful Rye cookies this week and they went down very well at work. I didn't find the chilled dough too bad to work with, also froze some dough and they cooked well from frozen.