Everyone loves chocolate chip cookies, and I think the rye flour adds some unknown complexity to it to make it really stand out. It’s a fun, nice little twist on the traditional cookie, utilizing a more alternative grain. We use organic, artisan rye flour from Central Milling, which is a great company out west that we support across the whole restaurant group.
275 grams all-purpose flour
56 grams rye flour (we like to toast ours, but you can use untoasted)
¼ teaspoon kosher salt
¾ teaspoon baking soda
162 grams unsalted butter, softened
114 grams granulated sugar
130 grams dark brown sugar
2 large egg yolks
1 large egg white
1 teaspoon vanilla extract
1 teaspoon molasses (unsulphured)
170 grams chopped 70% chocolate
In a mixing bowl, sift together the all-purpose flour, rye flour, salt, and baking soda.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed. Add the egg yolks, egg white, vanilla, and molasses slowly, while scraping down the sides of the bowl between each addition.
Stir in the dry ingredients, followed by the chopped chocolate. Scrape bottom and sides of bowl. Portion into balls (about 70 grams each). Refrigerate the dough balls for at least 24 hours before baking.
When ready to bake, preheat the oven to 350℉ (or 315℉ if using a convection setting). Line a sheet pan with parchment.
Transfer the balls of dough to the prepared sheet pan, and bake until the edges of the cookies are brown, but the middle is soft. Let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling.
Makes 12 cookies.