Rye Chocolate Chip Cookies
Browning the butter and rye flour added complex, nutty flavor that balanced the sweetness of these cookies. If you can’t find rye flour, substitute whole-wheat or graham flour. A touch of molasses (blackstrap, if available) deepened the flavor and added a welcome bitterness. While we preferred chopping our own bittersweet chocolate, high-quality chocolate chips are fine.
grams (1 cup) all-purpose flour
teaspoon kosher 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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