“Toasting the rye flour added complex, nutty flavor that balanced the sweetness of these cookies. While they can be made with any style of rye flour, light or medium proved the best choice. A touch of molasses (blackstrap, if available) deepened the flavor and added slight bitterness. Chopped bittersweet chocolate worked well, but high-quality chocolate chips are also fine. These cookies continue to firm up after they come out of the oven, so it is best to check them early and err on the side of underbaking. Don’t be afraid to toast the flour until dark—ours was the shade of peanut butter—and fragrant. It should smell nutty.” — Erika Bruce
- 124 grams (7/8 cup) all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 140 grams (1 cup) rye flour
- 12 tablespoons (1 1/2 sticks) salted butter, cut into pieces and chilled
- 248 grams (1 1/4 cups) white sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 210 grams (about 1 1/2 cups) dark chocolate chips or chopped bittersweet chocolate
- 113 grams (1 cup) pecans, toasted and chopped (optional)
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.
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.
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.
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