Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT