Rye Chocolate Chip Cookies
Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends a nutty complexity to balance the chocolate. And while any chocolate will work in this recipe, dark chocolate is a great match for the rye. A combination of light and dark brown sugar also adds richness and chew beneath the slightly crisp exterior.
- Serves: 12 persons
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- ½packed cup/110 grams dark brown sugar
- ½packed cup/110 grams light brown sugar
- ½cup/100 grams granulated sugar
- 1large egg
- 1teaspoon vanilla extract
- 1 ½cups/190 grams dark rye flour
- 1teaspoon baking powder
- ½teaspoon kosher salt
- 6ounces chopped dark chocolate (or about 1 cup chips)
- Flaky sea salt, for sprinkling
Step 1Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
Step 2In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.
Step 3Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.
Step 4Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely.