Rye Chocolate Cookies

Bittersweet chocolate meets nutty rye flour in these chewy, just-salty-enough cookies with crisp edges and soft centers.

Ingredients

• 1½ cups all-purpose flour

• ½ cup rye flour

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1½ sticks unsalted butter, at room temperature

• 1 cup granulated sugar

• ¼ cup brown sugar

• 1 large egg + 1 egg yolk, at room temperature

• 1 teaspoon vanilla extract

• 1 cup bittersweet chocolate, roughly chopped into chunks

• Maldon sea salt, for topping

Instructions

1. Preheat the Oven
   Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Mix the Dry Ingredients
   In a medium bowl, sift together the all-purpose flour, rye flour, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar
   In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 4–5 minutes. Scrape down the sides as needed.

4. Add the Egg and Vanilla
   Add the egg, extra yolk, and vanilla extract. Mix on low speed until fully combined, about 1 minute.

5. Add the Dry Ingredients
   Add half of the dry ingredients and mix on low speed until just combined. Repeat with the second half. Do not overmix.

6. Fold in the Chocolate
   Add the chopped chocolate and mix briefly until just distributed.

7. Scoop and Bake
   Using a 1¾-inch scoop, portion the dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading. Bake for 13–15 minutes, until lightly golden.

8. Bang and Finish
   Remove from the oven and bang the baking sheet firmly on the stovetop three times — this releases steam and helps create a chewier texture. Immediately sprinkle with Maldon salt. Let cool slightly before serving.