When Lisa emailed us with this new cookie, we thought it might be too good to be true. We've heard from more than a few of you that our Flourist Whole Grain Rye Flour is just about the best thing you've ever had, and we are pretty sure this cookie recipe will confirm it. Order our Flourist Whole Grain Rye Flour, and our other freshly milled flours online here.
Lisa's Salted Chocolate Rye Cookies
1 1⁄4 cups (189g) brown sugar, lightly packed
2 eggs
1 1⁄2 cups (263g) semi-sweet chocolate chips
2 tbsp (28g) unsalted butter
1⁄2 cup 62g) Flourist Whole Grain Rye Flour
1⁄2 tsp baking powder
1⁄4 tsp sea salt + extra to sprinkle on top
In a large bowl, blend together sugar and eggs. In a second bowl, melt the chocolate chips and butter in the microwave until just melted (about 1 minute). Add the chocolate chip mixture to the egg mixture and blend. In a third bowl, combine flour, baking powder and salt. Add the dry mixture to the first bowl and combine.
Cover the bowl and refrigerate dough for 30 minutes (this makes it much easier to handle). In the meantime, preheat the oven to 350°C. After the dough is chilled, scoop out 2 tbsp of dough per cookie and place on a greased baking sheet. Sprinkle sea salt over the cookies. Bake the cookies for 20 minutes. Transfer to a cooling rack. Enjoy!
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