JohnCook3.com/food

Login to show your recipe box.

Rye Chocolate Chip Cookies

Added by nisi_nia May 10, 2017 @ 7:49 AM
Original Source Share on Facebook Share on Twitter Share on Pintrest Share on Google+
Rye Chocolate Chip Cookies

Browning the butter and rye flour added complex, nutty flavor that balanced the sweetness of these cookies. If you can’t find rye flour, substitute whole-wheat or graham flour. A touch of molasses (blackstrap, if available) deepened the flavor and added a welcome bitterness. While we preferred chopping our own bittersweet chocolate, high-quality chocolate chips are fine.

Don’t be afraid to cook the roux until it's quite dark—ours was the shade of peanut butter—and fragrant. It should smell nutty.

Ingredients

  • 142 GRAMS (1 CUP) ALL-PURPOSE FLOUR
  • ¾ TEASPOON KOSHER SALT
  • ½ TEASPOON BAKING SODA
  • 140 GRAMS (1 CUP) RYE FLOUR
  • 12 TABLESPOONS (1½ STICKS) SALTED BUTTER
  • 248 GRAMS (1¼ CUPS) WHITE SUGAR
  • 2 LARGE EGGS
  • 1 TABLESPOON MOLASSES
  • 1 TABLESPOON VANILLA EXTRACT
  • 210 GRAMS (ABOUT 1½ CUPS) DARK CHOCOLATE CHIPS OR CHOPPED BITTERSWEET CHOCOLATE
  • 113 GRAMS (1 CUP) PECANS, TOASTED AND CHOPPED (OPTIONAL)

Directions

  1. Heat the oven to 350ºF with a rack in the middle position. Line 2 baking sheets with kitchen parchment. In a medium bowl, whisk together the all-­purpose flour, salt and baking soda. In a 12-inch skillet over medium-high, toast the rye flour until fragrant and a shade or two darker, about 5 minutes, stirring frequently. Remove the skillet from the heat, then add the butter and stir until melted.
  2. In a large bowl, mix together the sugar, eggs, molasses and vanilla. When the rye mixture is cool to the touch, slowly stir it into the eggs. Add the dry ingredients and stir until combined. Stir in the chocolate chips and nuts, if using.
  3. Drop 2-tablespoon mounds of dough about 2 inches apart on the prepared baking sheets. One sheet at a time, bake until the edges are firm and the centers are soft, 8 to 12 minutes, rotating the sheet halfway through. Cool on the sheet for 5 minutes, then transfer to a wire rack and cool for 10 minutes. Repeat with the second sheet.