Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure and chop the chocolate. 

Measure the butter. 

Add the dry ingredients together in a bowl; the rye flour, baking powder, and salt. 

Measure the brown sugar and eggs into separate bowls. Add the vanilla to the eggs. 

Preheat a pot filled with water over medium heat with a bowl on top to create a double boiler. Add the butter, and chocolate to the bowl. Stir the chocolate mixture continuously with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula until completely melted. Remove the bowl from the heat and let it cool slightly. 

Place the eggs in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed and add the sugar a few tablespoons at a time, until all the sugar is incorporated. Turn the mixer to high and whip until the eggs have tripled in volume and mixture is light yellow and fluffy, about 6 minutes. 

Reduce the mixer to low and add the melted chocolate mixture followed by the vanilla. Mix to combine, scraping down the sides of the bowl as needed, and add the flour mixture and stir until just combined. The dough will be very soft. 

Refrigerate the dough until just firm, about 30 minutes. 

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and scoop with a portion scoop, spacing them two inches apart. Sprinkle it with salt and crushed candy, pressing gently so it adheres. 

Bake for 8 – 10 minutes, until the cookies have puffed and a few cracks. Remove baking sheets from the oven and cool slightly, then transfer to a wire rack to cool completely. The cookies will keep 3 days in an airtight container.