Rye Flour Chocolate Chip Cookies
3 ounces dark brown sugar
3 ounces white sugar
4 1/2 ounces unsalted butter, room temp
1 egg, room temp
1 teaspoon vanilla extract
4 ounces bread flour or all-purpose flour
3 ounces rye flour
1/2 teaspoon salt
1/2 teaspoon baking soda
8 ounces dark chocolate, finely chopped
In a small bowl blend the flours, salt and baking soda. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugars for two minutes. Alternatively, you can use a hand-held mixer. Add the egg and vanilla and continue to mix for one minute. Add the flour mixture and mix just until combined. Add the chocolate, again mixing just until combined. Be careful not to overmix the dough. Overmixing will result in cakey cookies. You want these cookies to be crispy around the edges and chewy in the middle.
Scoop the dough using a small ice cream scoop. Alternatively, spoon the dough onto a sheet of parchment and roll it into a log, slicing off 1/4″ thick pieces and rolling them into balls by hand.
Allow the dough to chill for at least 30 minutes before baking.
To bake, reheat the oven to 350F. Place the balls of dough onto a parchment lined and greased baking sheet. press the balls flat with the palm of your hand. They will spread slightly, so leave a bit of space between them. Bake for 5 minutes. Rotate the pan. Then bake for an additional 3 minutes, or until the cookies are golden brown. Allow to cool slightly before serving.