Ingredients
The following ingredients have 36 Servings
- 124 grams (7/8 cup) all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 140 grams (1 cup) rye flour
- 12 tablespoons (1 1/2 sticks) salted butter
- cut into pieces and chilled
- 248 grams (1 1/4 cups) white sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 210 grams (about 1 1/2 cups) dark chocolate chips or chopped bittersweet chocolate
- 113 grams (1 cup) pecans
- toasted and chopped (optional)
Instruction
- Heat 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
- In a large bowl, mix together the sugar, eggs, molasses and vanilla
- When the rye mixture is cool to the touch, slowly stir it into the eggs
- Add the dry ingredients and stir until combined
- Stir in the chocolate chips and nuts, if using
- Drop 2-tablespoon mounds of dough about 2 inches apart on the prepared baking sheets
- One sheet at a time, bake until the edges are firm and the centers are soft, 8 to 12 minutes, rotating the sheet halfway through
- Cool on the sheet for 5 minutes, then transfer to a wire rack and cool for 10 minutes
- Repeat with the second sheet
- MORE: Grant’s Chocolate Chip Cookies Buddy Valastro’s Brownies Oatmeal-Fennel-Raisin Skillet Cookie
