Cookie Recipes

Chocolate Rye Cookies

 Adapted from Tartine No.3 by Chad Robertson 

  •  1 Pound Bittersweet Chocolate

  • 4 Tablespoons Unsalted Butter 

  • ¾ Cup Locke’s Mill Rye Flour 

  • 1 Teaspoon Baking Powder 

  • ½ Teaspoon salt 

  •  4 Eggs 

  • 1 ½ Cups Brown Sugar

  • 1 Tablespoon Vanilla Extract 

  • Sea Salt

 Melt chocolate and butter in a double boiler. Once melted, remove from heat.

In a small bowl, whisk together rye flour, baking powder, and salt. 

Place eggs in the bowl of a stand mixer, or in a bowl with a handheld mixer fitted with the whisk attachment. Whip on medium high, adding the sugar a little at a time until all the sugar is incorporated. Turn the mixer to high and whip until the eggs have tripled in volume and turn light yellow and fluffy, about 6 minutes. 

Reduce the mixer to low and add the melted chocolate, followed by the vanilla. Mix to combine, scraping down bowl as needed, then add in the flour mixture until just combined. The dough will be very soft. 

Refrigerate dough until just firm, about 30 minutes. 

Preheat oven to 350° F and line two baking sheets with parchment paper. Remove the dough from the fridge and scoop with a rounded tablespoon, spacing them 2 inches apart. Top each mound of dough with a few flakes of sea salt. Bake for 8-10 minutes until the cookies have padded up and have a smooth bottom and a rounded, crackled top. Cool completely. They will keep up to 3 days in an airtight container.

 

Sweet & Savory Cornmeal & Rosemary Cookies

  •  1 Stick (4 oz.) Room-Temperature Unsalted Butter 

  • ¼ Cup Brown Sugar 

  • ¹⁄3 Cup Sugar

  • ¼ Teaspoon Salt 

  • Zest of 1 Lemon 

  • 1 Egg Yolk

  •  ½ Teaspoon Vanilla Extract 

  • 1 ¼ Cups All Purpose Flour 

  • ¼ Teaspoon Baking Soda 

  • ½ Cup Locke’s Mill Cornmeal 

  • 1 ½ Teaspoons Chopped Rosemary

 In a bowl with a handheld mixer or in the bowl of a stand mixer, beat the butter, sugars, salt, and lemon zest until light and fluffy. Add egg yolk and vanilla and continue mixing until smooth, about 2 minutes. On low speed, add in flour, baking soda, cornmeal, and rosemary, and mix until combined, about 2 minutes. 

Roll into a log, about 1 inch thick and 12 inches long; wrap in parchment paper and refrigerate several hours until firm. 

Preheat oven to 375° F and line two cookie sheets with parchment paper. Slice into 24 rounds, about half an inch thick, and place on prepared sheets. Bake until edges are golden brown, 12-15 minutes. Serve immediately or store in an airtight container.

 

Whole Wheat Gingerbread Cookies

Makes 32 Cookies

  • 3 Cups Locke’s Mill Whole Wheat Flour

  • 2 Teaspoons Ground Ginger

  • 2 Teaspoons Cinnamon

  • ½ Teaspoon Ground Cloves

  • ½ Teaspoon Black Pepper

  • ¾ Teaspoon Kosher Salt

  • ½ Teaspoon Baking Soda

  • ¼ Teaspoon Baking Powder

  • ½ Cup Melted Butter or Melted Coconut Oil

  • ½ Cup Molasses

  • ½ Cup Brown Sugar or Coconut Sugar

  • 1 Large Egg

  • Powdered Sugar for dusting

Combine all the dry ingredients (flour, spices, salt, baking soda and baking powder) in a small bowl.

In a stand mixer or large bowl with a handheld mixer, combine the butter or oil, molasses, and sugar. Add the egg and combine.

Pour in the dry ingredients and mix until just combined. Divide the dough in half; shape into a round disk and wrap in plastic wrap. Chill about an hour.

Preheat oven to 350° F and line two baking sheets with parchment paper. Turn out dough onto a floured surface and roll until ¼ inch thick. Cut with cookie cutters and place on parchment-lined baking sheets. Repeat with the other block of dough.

Bake for 8-11 minutes, depending on how crisp you like them. Dust with powdered sugar and serve.

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