It’s our favorite time of year! We’re getting you some outstanding recipes for your holiday treat trays during our annual “12 Days of Cookies” series. Today, Elizabeth is baking with Steve Horton of Baker’s Field Flour and Bread. You can find his flour and bread here.

The 12 Days of Cookies is brought to you by Bridgeman’s Ice Cream. This year, we’re pairing each cookie with a Bridgeman’s ice cream flavor. Steve recommends enjoying Chocolate Rye Cookies with Coconut Commotion.

For a list of Bridgeman’s retail locations and scoop shops, click here.

Here’s today’s recipe!

A note from Steve:
Most American home bakers have never baked using a scale—by weight instead of by volume, which is what happens when using measuring spoons and cups. A cup is never a cup, since the density of ingredients can vary. Depending on how you pack a one cup measure, the total amount of flour can vary by as much as 3 ounces. Somewhere in the back of your cabinets, you likely have a food scale. Give baking this way a try, and you will achieve the most tender, flavorful cookies possible.

Chocolate Rye Cookies

Yield 30 cookies

Bittersweet Chocolate  581 grams

Rye Flour  95 grams

Cane Sugar  375 grams

Eggs   250 grams

Baking Powder 7 grams

Butter  5 grams

Vanilla Extract 3 grams

Sea Salt  4 grams

Mix and sift together rye flour, sea salt and baking powder and set aside.

Melt butter and chocolate until smooth.  Use a water bath to melt slowly.

Beat eggs in a mixer until combined and add sugar slowly.  Mix until it is at soft peak stage(it should have body, aerated)

Gently fold the chocolate mixture and vanilla into the eggs with a spatula until just combined.

Fold in dry  until combined.

Allow to set up by placing in the refrigerator for 20 minutes.

Scoop to desired size.

Bake at 350 for 11 minutes, longer if the cookies are large.