Tuesdays with Dorie BWD: Copenhagen Rye Cookies with Chocolate, Spice and Seeds

February 13, 2024 at 9:30 pm | Posted in BWD, cookies & bars, groups, sweet things, tuesdays with dorie | 10 Comments
Tags: baking, cookies

I am not loyal to one chocolate chip cookie recipe– I want to play the field and try them all. These Copenhagen Rye Cookies with Chocolate, Spice and Seeds are the latest to have caught my eye. At first glance, these seem pretty similar to the Mokonuts ones we made a couple years ago, but these swap the dried fruit for a strong hit of spices (coffee, cinnamon and cardamom) and use a mix of seeds (sunflower, flax, poppy and sesame for me). Dorie says you can put either milk or dark chocolate in these, so I naturally had to go with a combo. I’ve taken to usually creaming any spices in a recipe into the butter and sugar, rather than just stirring them into the flour. A lot like rubbing citrus zest into sugar, I feel like that bashing and smearing in the mixing bowl really makes spices pop, too. Creaming in the espresso powder at this early stage also helped to make my cookies look extra-dark. Before baking, I basically rolled the dough balls in more of the birdseedy mix (plus flaky salt) for good coverage, including on the bottoms. These cookies have so much complex flavor and a great texture with chewy middles and a crisp, toasted seed coating. Even if it is onto the next CCC, I’ll circle back to this one for sure.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll!

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These are certainly different!

Comment by Dorothy's New Vintage Kitchen— February 14, 2024 #

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Yours are so perfectly round…they look great! I like how you rolled yours in the seeds and salt to get it even. I omitted the seeds on top just because I was thinking they won’t stick haha…and I figured there were enough inside. These were good and unique.

Comment by isthisakeeper— February 14, 2024 #

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- If cookies spread out a bit unevenly, then like to do gently do the “cookie scoot” while when they just come out of the oven to make them round.
  
  Comment by steph (whisk/spoon)— February 15, 2024 #
  
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  - Well that is a great inside scoop haha! Thanks for the tip!
    
    Comment by isthisakeeper— February 15, 2024 #
  - 🙂
    
    Comment by steph (whisk/spoon)— February 15, 2024 #
What great tips…I wrote them in my book and thank you very much as yours look so perfectly made and so beautiful. Mark loved theses, so I will make them for him again.

Comment by Kayte Gerth— February 14, 2024 #

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Rolling them in the seed mixture such a great idea, I should do that next time. LOL about my husband avoiding cardamom in Norway. We shall see…

Comment by Diane Zwang— February 16, 2024 #

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Oooh, I am going to try creaming in the spices – good tip. Your cookies look delicious and I am looking forward to making them.

Comment by Cakelaw— February 16, 2024 #

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They look yummy!

Comment by A Star on the Forehead— February 19, 2024 #

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- I really like them– thanks!!
  
  Comment by steph (whisk/spoon)— February 19, 2024 #
  
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