Chocolate Rye Cherry Cookies
By Rebecca Firth
No mistaken I love a chocolate cookie. I’d been dreaming about this rye number for quite awhile and needed the excuse of meeting friends (Adam + Ryan and Christine) for a picnic on the beach in Santa Monica. I only name-dropped because I’m going to bring them up again shortly. Hang tight.
I was hesitant at first to even post this recipe because I used three flours. Which can be highly annoying. But each one has a crucial purpose and we all decided it was so good that I had to post and keep faith that you all will get the flours and make these too. We’re using dark rye flour for an earthiness that pairs beautifully with chocolate (and red wine). I love this combo. Then we reach for bread flour for chewiness and girth. Lastly, we throw in some all-purpose flour for balance and so the cookie doesn’t get too dense. The taste + texture in these cookies is beyond…I can’t wait for you to try them.
Our summer so far has been filled with lots of naps, homemade kombucha (this week it’s cherry flavored), a growing garden and broody chickens. I put up a hammock the other day and haven’t wanted to get out since. Gavin likes it too.
The other day I cut work early on a Friday and went to Los Olivos with friends and had a hefty amount of rosé and then swiftly moved onto vodka before the sun set. I don’t recommend. But it’s summer, right?
My busy season is late August through January, sometimes February. That’s when I have the most work and can’t seem to get recipes created fast enough. A kitchen is cozy in fall/winter and just plain hot any other time. So I’ve been making plans to make the most of cooking (and eating) season. I’m working on a retreat with Adam, Ryan + Christine…we want something that focuses on food. As in, cooking classes and styling + entertaining workshops to get everyone ready for the holiday season. We’d like it to take place in the Santa Ynez Valley and fill it with wine tasting and farm-to-table dining all while taking advantage of fall produce and all the pretty leaves falling from the trees. We’re going to limit the attendees, so if you’re interested please email me and I’ll put you at the top of the list.
The other thing I’m thinking about doing is opening the Displaced Kitchen (aka my home) to less than a half dozen people for some baking classes… This one is still in the early stages…but if you live in Santa Barbara County and are interested, also email me about this. I’d like something along the lines of us baking something together (brunch, scones, muffins, cakes, pies, pizzas, pasta) and then sitting down for a meal together. It also wouldn’t be a proper meal without some wine or cocktail pairings and treats to take home. Since the Displaced Kitchen is also ground zero for my #HotAsBalls summer baking series…this one may need to wait until fall to commence once my kitchen has cooled. Stay tuned.
Last, be not least, it’s time to nominate people for Saveur Magazine’s Food Blog Awards. Last year, I didn’t even ask or bring it up. I wasn’t feeling ready to ask or bring it up. But this year, for whatever reason, I’m ready to make the ask. They have a category for sweets + baking and I would be so ever thankful if you would hop on over and nominate DisplacedHousewife (URL http://www.displacedhousewife.com). You can nominate as many sites as often as you’d like…submissions close in two weeks. It’s super easy, doesn’t take too long and would mean the world to me. And, frankly, if you’re not picking up my vibe, then nominate someone else. I’m cool with that too. xo
Before We Get Started
Flour. If you futz around with the flours, omit one, use more of another or substitute another flour completely, it will change the outcome of the cookie. If you use the rye flour + all-purpose flour for the remaining flour, your cookie will be flatter and have less chew. Conversely, if you were to use all bread flour instead of all-purpose you’ll end up with a thicker, denser cookie. Arm yourself with knowledge so you know what you’ll be getting.
Unsweetened Cocoa Powder. I’m a huge fan of special dark cocoa, but you can substitute regular unsweetened cocoa for the recipe. I use both Hershey’s and King Arthur Flour’s unsweetened cocoa powders.
Chilling Your Dough. Chill your cookie dough before rolling into balls…it will make it easier to handle. You’ll be shocked what 30 minutes in the fridge does.
Shaping Your Cookies. I don’t use cookie scoops. I don’t like them for whatever reason. I gently roll the balls into little spheres. The rounder the sphere, the more perfectly round the cookie.
Let’s bake some cookies, shall we?
Chocolate Rye Cherry Cookies
Makes about 36 cookies
- 8-ounces semisweet chocolate, coarsely chopped
- ½ cup olive oil
- 3 large eggs, room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3/4 cup dark rye flour
- 1/2 cup bread flour
- 1/2 cup all-purpose flour
- ¼ cup unsweetened cocoa powder (I prefer the dark cocoa powder)
- 1 ½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 cups dried whole tart cherries