This post was to be about chickpeas. It had a photo of an up egg plated over a helping of the same chickpeas I made three times in three days. I'd pan fried very well-blotted, (canned organic!) chickpeas, added paprika and salt, a spoonful of thick tomato sauce and a glug of white wine to deglaze. I was going to tell you how practical and satisfying and versatile they were. We had them at dinner alongside this frittata (highly recommended), and at lunch again beneath an up egg (well, mine was up; Ed inexplicably does not do up eggs!?) and then again as an egg side sans tomato sauce. Well, maybe you do want more specifics on the chickpeas, but it will have to be later, for now, it's going to be about chocolate.
Tartine's chocolate rye cookies are very different from your typical chocolate cookie, and different from the two other chocolate cookies I have on this blog already. You get to have a bit of fun with your mixer far from mixing until just combined. A luscious batter of melted chocolate and well-whipped eggs and sugar, is graced with just a smidge of rye flour and leavener to hold it up. It's briefly chilled, then scooped and sprinkled with flakey salt. You may, given the high chocolate-low flour ratio, and when you see the frosting-like batter first before it chills, be tempted to call them brownie cookies, but don't. They aren't. They have a crackly outside and an overall lightness to them, not the chew and density of a brownie. And because of this "lightness" that definitely means you can have more than one : )
First melt the chocolate and butter together over a pan of barely simmering water, stirring occasionally. Once melted remove from the heat and let cool slightly.
In a small bowl, whisk together the rye flour, baking powder, and salt and set aside.