HOW TO • Take & Bake: Espresso Rye Chocolate Chip Cookies
Preheat your oven to 370F. Straight from a refrigerator, portion into individual balls of 60g. Roll them in the palm of your hand so they are nice round balls (roughly the size of golf balls if you do not have a scale to weigh).
On a parchment-lined baking sheet, place cookies 3-inches apart. Bake for 15 minutes. After 15 minutes, check to see if they are done. Cookies will appear baked on the edges and puffed up in the middle. Depending on actual oven temperatures and airflow, you may need to add 1-2 minutes. Max baking time 17-18 minutes.
Immediately out of the oven, use the back of a spoon to shape each cookie into a circle. If they have touched during baking, you can separate and make them into circles. Then use the back of the spoon to make 3 dents into the top of the cookie to give texture.
Sprinkle with Maldon sea salt flakes. Let cool for at least 10 minutes on the tray. Enjoy!
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