When I studied abroad in Copenhagen, I ate rye bread almost every day because ~cultural immersion~
Which should be the segue into this recipe, except let’s be real, these cookies don’t taste anything like rye bread. Rye bread is dense and sour and funky and chewy.
These taste like brownies.
So no, the inspiration for these cookies did not come from Denmark. More like the bag of rye flour in my cupboard that I found on the cheap at the store and decided to buy because maybe I should eat something that’s not wheat flour every meal. I don’t know. I’ll still eat all the bread. And because this is America, it isn’t rye.
Much better to pair that stuff with chocolate (whoops, sorry, cacao) and call it a day. Obviously.
Side note: Are you confused about the difference between cocoa and cacao like I was until a few minutes ago when I googled it? Let me save you a trip down the search engine rabbit hole and enlighten you: They both come from the cacao bean that’s used to make chocolate, but cacao is the raw, least processed form. Which means that its much higher in antioxidants, vitamins, and minerals (especially magnesium!). Cocoa, on the other hand, is heated to a higher temperature during processing, so it loses some of that good stuff. Which doesn’t meant that it’s not good for you! It’s just not as raw or full of nutrients as cacao.
In other words, feel absolutely free to use cocoa here if you don’t have/can’t find cacao. Or if you don’t want to sound like a snob by calling these cacao cookies instead of regular old cocoa ones.
Also, don’t be intimidated by the rye flour. Or be tempted to sub it out for all-purpose. It is, in my opinion, the very reason these cookies are so good and deep and flavorful and rich. Trust.
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Cacao Rye Cookies
Makes about 14 cookies
Inspired by Tartine No. 3
1/3 cup coconut oil
1/2 cup cacao powder
1/4 cup + 2 Tablespoons rye flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cane sugar
1/2 Tablespoon vanilla extract
Powdered sugar, for dusting
Melt the coconut oil on the stovetop or in the microwave until liquid. Whisk in the cacao powder, then set aside.
In a medium bowl, whisk together the rye flour, baking powder, and salt. Set aside.
Using a stand mixer or electric hand mixer, beat the eggs on medium high. Gradually add the sugar, then increase the speed to high and beat until the mixture is pale and tripled in volume, about 5-7 minutes.
Decrease speed to low, then add the vanilla and coconut oil/cacao mixture just until mixed. Fold in the rye flour mix using a spatula just until no flour streaks remain. Chill dough in the fridge for 30 min (unlike most cookie doughs, don’t leave it in there longer).
Meanwhile, preheat the oven to 350F. Line a baking sheet with parchment paper. Once the dough is done chilling, scoop by rounded tablespoons on the baking sheet, leaving two inches in between.
Bake for 8 minutes. Let cool for 1-3 minutes on the baking sheet, then remove and let cool on a rack. Dust with powdered sugar.