These aren’t your everyday chocolate cookies. Rye flour adds a complex, nutty flavor that matches the sweetness of the chocolate.
Recipe via Fred Sachs of Grapewood Farm

Ingredients:

• 1 lb. bittersweet chocolate

• 4 tbsp. butter

• 4 large eggs

• 1 cup brown sugar

• 1 tbsp. vanilla

• 3/4 cup rye flower

• 1/2 tsp. salt

• 1 tsp. baking powder

• Melt together in a double boiler:

Process:

1) Over a double boiler, melt together the chocolate and butter until smooth and glossy. Let cool to room temp.

2) In a seperate bowl, using a hand or stand mixer, whisk the eggs and brown sugar together until mixture has tripled in volume. Add sugar slowly for best results.

3) Slowly add in the melted chocolate and butter, then add vanilla.

4) In a separate bowl, combine dry ingredients. Combine with wet. Dough will be very soft.

5) Refrigerate for 45 minutes.

6) Preheat oven to 350 degrees. Scoop dough into small balls and bake for 8-10 minutes. Top with flaky salt when still warm and enjoy!