Do you like soft chewy cookies? I do! If you like them, then you must make these sheer genius cookies from Jamie Oliver. They are soft, chewy and have infinite combinations to make them more interesting. Best part, they come together in under 30 minutes and just 5 ingredients. These are Jamie Oliver’s Rye Bread Cookies. I’ve adapted/modified and added comments from making them to his ingredient list. Please check his website for an exact recipe.
Yes I said rye bread! I know, sounds odd, but why not. I must admit I was a bit skeptical at first. I do like rye bread – but usually with corned beef slathered in hot mustard, couple of pickles on the side, cold … (sorry I digress). But in a cookie, I’d never tried that before. Oh yes there is rye flour and lots of recipes out there, but rye bread?! However – sugar, dark chocolate, butter – (I know, I had you at sugar!) how could it not taste good. I went all out and used dark rye bread. It gave me a strong rye taste which I liked, but if you wanted it milder tasting, use the light rye.
This quantity made quite a number of loonie sized cookies – remember I like my cookies small – you can eat more and justify it that way. I got about 40 or so. I also used a piping bag as the dough is quite fluid for a cookie and I would have more control with that than a spoon or scoop. It was a plastic piping bag – the reusable kind, available in most grocery stores in the baking section. Oh yes, “they” say you can use a baggie with an end snipped off. I’ve tried it, I’ll stick to my piping bag thank you very much!
I talked about variations, the ones I did were made with pistachios and/or sea salt. But really you can do this with a dollop of jam on top of the dough before it gets into the oven, peanut butter would also work well and I think I might try these with a sharp cheddar next time around. I also piped a couple eclair style – about 2″ long. I wanted to sandwich them between some jam, a filled cookie of sorts, but alas, I ate them first, the jam never saw the light of day. So if you want to try a different cookie, make these. As always – enjoy!
100g dark chocolate , (70%) (I used Ghirardelli)
100g unsalted Churn 84, European Style butter
100g rye bread (I used dark rye)
2 large eggs
50g golden caster sugar (I used light brown sugar)
Preheat the oven to 400ºf
Line two trays with parchment paper.
Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and stir in the butter so it melts
Tear the bread into a food processor and pulse into fine crumbs
Add the eggs and sugar – pulse again until thoroughly combined
With the motor running, pour in the chocolate/butter and mix until combined
Spoon the dough into a piping bag and pipe loonie sized blobs onto the parchment lined tray
Press a pistachio onto the mixture for some of the cookies, use any other flavoring you like – raspberry jam or orange marmalade
Bake for 8 to 10 minutes, or until spread and set
Sprinkle with sea salt, leave to cool and then devour 6 or 12 of them!
