Chocolate Dynamite Cookies

from the book Mother Grains: Recipes for the Grain Revolution
by Roxana Jullapat
makes about 16 cookies

½ cup plus 2 Tbsp. dark rye flour
2 Tbsp. Dutch-processed cocoa powder
¼ tsp. baking powder
½ tsp. kosher salt
6 Tbsp. unsalted butter, cut into 1-in. cubes
2 cups bittersweet chocolate chips
1 cup sugar
2 large eggs
½ tsp. vanilla extract

Sift the rye flour, cocoa powder, baking powder, and salt into a bowl.

Place the butter and half of the chocolate chips in a heat-resistant bowl. Place the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir with a rubber spatula until the chocolate and butter melt. Remove from heat.

In the bowl of a stand mixer fitted with the paddle attachment, combine the melted chocolate mixture with the sugar on low speed. Add the eggs one at a time, mixing briefly after each addition. Add the vanilla and the sifted ingredients, continuing to mix on low speed until a uniform dough forms. Stir in the remaining chocolate chips and mix to combine. The dough will be very sticky, almost like a cake batter.

Transfer the dough to a separate container, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

Place two oven racks in the middle positions and preheat the oven to 350°. Line two baking sheets with parchment.

Remove the cookie dough from the refrigerator. Divide the dough into 16 equal portions. Working quickly, roll each into a ball. Place the cookies on the prepared sheets, spaced at least 2 inches apart. They will expand significantly as they bake.

Bake for 8 minutes. Then rotate the sheets, switch their positions in the oven, and bake for another 7 to 8 minutes, until the tops of the cookies are no longer shiny (except for a few visible melty chocolate chips). The ideal cookie will be set around the edges with a softer, almost underdone center. Remove the cookies and let cool completely or enjoy while slightly warm.

Reprinted with permission from Mother Grains by Roxana Jullapat.
Photograph: @2021, Reprinted with permission from Mother Grains by Roxana Jullapat

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Mother Grains by Roxana Jullapat

Before I cracked open the cover of this hefty book, I expected to find recipes for cooked grain salads, soups, and side dishes. But Mother Grains is primarily a baking book designed to inspire home cooks to explore beyond white all-purpose flour in cakes, breads, and cookies. Jullapat, a Los Angeles bakery owner, organizes recipes by grain, with notes on how to buy, store, and use each type. Her recipe notes are eye-opening: Rice flour creates impossibly tender biscuits and coffee cake; oat flour makes tasty graham crackers; cornmeal gives a bit of crunch to a simple olive oil-infused cake. And chocolate cookies made with dark rye flour? Yes please! Fortunately, a sourcing guide points the way to finding some of these hard-to-find grains and flours. Or keep an eye out locally for specialty flours milled by Weisenberger Mill or Sixteen Bricks. – Bryn Mooth

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