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Sesame Chocolate Rye Breakfast Cookies
With sesame seeds, pecans, orange pieces, poppy seeds, and chocolate, these breakfast cookies from Sarah Kieffer really do have it all.
👥 16 Servings👤 Sarah Kieffer📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
Position an oven rack in the middle of the oven and preheat the oven to 425°F. Line two sheet pans with parchment paper. Grease sixteen 3½ by 1 in English muffin rings (see Note) and place eight on each sheet pan.
2
In the bowl of a food processor, process the all-purpose flour, rye flour, rolled oats, whole-wheat flour, sesame seeds, flaxseed, baking powder, and baking soda until the rolled oats are broken down, about ten pulses.
3
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about ⏱️ 1 minute. Add the granulated and brown sugars and the salt, and continue beating until light and fluffy, 3 to ⏱️ 5 minutes. Add the eggs and vanilla and beat until incorporated, scraping down the sides of the bowl as needed. Add the flour mixture on low speed, beating until incorporated. Add the chocolate, orange pieces, pecans, and poppy seeds and mix until completely incorporated.
(130 g) rye flour1 cup(2 sticks or 227 g) unsalted butter, at room temperature1 cup(200 g) granulated sugar1 cup(200 g) brown sugar1 cuplarge eggs, at room temperature2(113 g) semisweet or bittersweet chocolate, coarsely chopped4 oz
4
Form the dough into sixteen 3 oz (85 g) balls (about ¼ cup each), and place the balls in the center of the English muffin rings; there will be a little space between the dough and the rings. Sprinkle with the white and black sesame seeds and flaky sea salt, if using. Bake the cookies until the tops are golden brown and the dough has spread out into an even layer, 10 to ⏱️ 11 minutes. Transfer to a wire cooling rack.
(130 g) rye flour1 cup(2 sticks or 227 g) unsalted butter, at room temperature1 cup(200 g) granulated sugar1 cup(200 g) brown sugar1 cup(113 g) semisweet or bittersweet chocolate, coarsely chopped4 ozBlack sesame seeds, for sprinklingFlaky sea salt, for sprinkling (optional)
5
Use an oven mitt or a pair of tongs to remove the English muffin rings from around the cookies. With the back of a spoon, tap the center of each cookie so it deflates and retains a slight indentation. It will look like the center isn’t fully baked, but the centers will set as the cookies cool. Let the cookies cool on the sheet pans for ⏱️ 10 minutes, then transfer to a wire rack to finish cooling.
6
The cookies are best the day they are made, but they can be stored in an airtight container for up to 3 days. On the first day the cookies will have a crisp top and bottom shell, but they will soften with time. They are delicious both ways.
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