Pumpernickel-Chocolate Chunk Cookies

PASTRY

May 17

Pastry Chef Chelsea Kantor of Mamaleh's Delicatessen | Cambridge, MA
Yield: 18 cookies

INGREDIENTS

Pumpernickel-Chocolate Chunk Cookies:
100 grams toasted rye flour
125 grams all-purpose flour
5 grams kosher salt
14 grams cocoa powder
3 grams baking soda
170 grams melted butter
225 grams granulated sugar
64 grams molasses
100 grams egg
13 grams vanilla extract
225 grams 70% dark chocolate chunks, plus more for topping
50 grams cocoa nibs

METHOD

For the Pumpernickel-Chocolate Chunk Cookies:
In a mixing bowl, combine flours, salt, cocoa powder, and baking soda. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, and molasses 5 minutes on medium speed. Scrape down the sides of the bowl. With the machine running, add eggs, one at a time, mixing until fully incorporated. Add vanilla. Mix to combine. Add in dry ingredients, in two batches, scraping down sides of bowl in between each addition. Fold in chocolate and cocoa nibs. Portion dough into 1⅓-ounce balls. Transfer to a parchment-lined sheet tray, spacing each ball 2 inches apart. Top evenly with 113 grams chocolate chunks. Freeze 1 hour.

To Assemble and Serve:
Heat oven to 300°F. Bake Pumpernickel-Chocolate Chunk Cookies 6 minutes. Rotate tray, then bake additional 5 minutes, or until edges of cookies have set. Let cool slightly, then serve.

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