Chocolate Chunk Rye Cookies

These cookies are my spin on a classic chocolate chip cookie - swap the regular flour for 100% rye and the chocolate chips for large chunks of roughly chopped dark chocolate, and you have something extra rich and with a different depth of flavor to it. Rye has a deeper, almost nutty taste to it and serves as the perfect compliment to massive pools of bittersweet chocolate. Throw some extra salt on top - you won’t regret it. These are a highly requested recipe of mine and make insanely delicious ice cream sandwiches.

Chocolate Chunk Rye Cookies

• 2 cups rye flour

• 3/4 cup unsalted butter, melted

• 1/2 cup brown sugar

• 1/2 cup sugar

• 1 large egg plus 1 egg yolk

• 1 teaspoon kosher salt

• 1 teaspoon baking soda

• 1 tablespoon vanilla

• Dark chocolate, roughly chopped

• Flakey sea salt, for sprinkling

Preheat the oven to 375 degrees. Whisk together the melted butter, brown sugar, sugar, eggs and vanilla. Stir in the salt and baking soda, then slowly incorporate the rye flour. Add as much chopped dark chocolate as you like.

On two parchment lined baking sheets, place spoonfuls of the dough a few inches apart - these cookies spread in the oven - and top with salt.

Bake for 10 to 12 minutes, until barely cooked through (do not overbake), then allow to cool completely on the baking sheets.