When I think of chocolate, I think of Kerrin Rousset, the blogger behind My Kugelhopf and Sweet Zürich tours. Kerrin and I met over Twitter a few years ago and I had the immense pleasure of meeting her in person over a bowl of granola in New York. These two loves of hers are the inspiration behind her recipe today for Multigrain Chocolate Chip Cookies with Maldon Salt. I first found out about these cookies from an image she posted on her Instagram feed, and thought it would be a great recipe to share with our readers. Procuring the cracked rye, or rye grits, proved to be a bit of a challenge for me in Rome, where the whole grain is not terribly easy to find. However, you may make cracked rye by having your local health food store run a batch of whole rye through a grinder, to grind it into coarse bits, or use a coffee grinder. These little crunchy surprises are an essential feature of Kerrin’s cookie, which I absolutely love! -Kristina
Kerrin Rousset is a sweet-toothed New Yorker who has called Zürich home since 2008. Passionate about all things sweet and Swiss, especially chocolate, she founded Sweet Zürich tours (featured on CNN and in the Financial Times) to share her favorite top-quality artisans with locals and tourists. Leading small groups around the old town, Kerrin teaches all there is to know about chocolate, including its history in Switzerland. She helped bring Paris’ famous Salon du Chocolat to Switzerland and continues to travel the world, writing about her adventures and sweet discoveries on her blog, My Kugelhopf. Follow her on Instagram to see what she’s schlepping back from the market, what chocolate she’s tasting, glimpses of her two-year-old daughter, or chance encounters with Roger Federer while she’s out on her daily run around the lake.
See how to make Kerrin’s cookies after the jump!