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Rye Chocolate Chip Cookies
We’ve eaten plenty of Toll House chocolate chip cookies. And while they’re good, we wanted something different—a more complex cookie with a robust flavor that could balance the sugar and chocolate. We found inspiration on a visit to Claire Ptak’s Violet bakery in London, where she’s a fan of switching things up. Think rye flour for an apricot upside-down cake. Rye is a little bitter, a little savory, and it makes the perfect counterpoint for the sugary high notes of a chocolate chip cookie. First, though, we had to make a few adjustments. Rye has less gluten than all-purpose flour so it bakes differently and requires more liquid. We decided to go almost equal parts rye and all-purpose flours and recommend that you weigh for best results. Toasting the rye flour added complex, nutty flavor that balanced the sweetness of the cookies. Rye flour texture and flavor varies from brand to brand; we we preferred the cookies' spread and chew when made with Arrowhead Mills Organic Rye, with Bob's Red Mill Dark Rye as a close second. A touch of molasses deepened the flavor and added slight bitterness. These cookies continue to firm up after they come out of the oven; it is best to check them early and err on the side of under-baking.
grams (1 cup) all-purpose flour
teaspoon table salt
01Heat 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.
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