I am completely addicted to the salted chocolate rye cookies at a local Vancouver bakery called Batard. I have tried to recreate them at home and the only similar recipe I can find is Chad Robertson's recipe from Tartine No. 3. All the online recipes seem to copy the portions of this one. The recipe does produce the same fudgey texture but does not deliver on the rye flavour (the recipe uses 1 lb chocolate, 4 eggs and only 3/4 cup of rye flour). Any tips on how to alter the recipe to make it more rye forward?