Ingredients
Yields about 4 dozen cookies
22/3 cups (1 pound) coarsely chopped bittersweet chocolate (70%), preferably Valrhona
4 tablespoons unsalted butter
¾ cup whole-grain dark rye flour
1 teaspoon baking powder
½ teaspoon fine salt
4 large eggs, at room temperature
1½ cups muscovado sugar
1 tablespoon vanilla extract
Good quality sea salt, such as Maldon or flaky fleur de sel, for topping
Preparation
