Description
Rye flour and chopped dark chocolate add a new flavor dimension to the tried-and-true chocolate chip cookie recipe.
Ingredients
- 1 ¾ cups dark rye flour (such as Bob’s Red Mill(R) Organic Stone Ground Dark Rye Flour)
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup firmly packed dark brown sugar
- 6 tablespoons white sugar
- 1 large egg, at room temperature
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla extract
- 3 ½ ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
- 1 teaspoon flaky sea salt, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk rye flour
- baking powder
- salt
- baking soda
- cinnamon
- and nutmeg together in a bowl until well combined.
- Cream butter
- brown sugar
- and white sugar together in a large bowl with an electric mixer until light and fluffy. Add egg
- molasses
- and vanilla extract; beat until thoroughly combined. Mix in 1/2 of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in chopped chocolate. Dough will be somewhat thick.
- Scoop out 1 1/2 tablespoon-sized pieces of dough and roll into balls. Place 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges of cookies are golden brown
- 10 to 12 minutes. Sprinkle cookies with flaky sea salt as soon as they come out of the oven. Allow cookies to cool on the baking sheet for 7 to 10 minutes before removing to a wire rack to cool completely.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 24