Janie’s Light Rye and especially Dark Rye add deep, rich, spicy notes to anything, and are particularly wonderful in this chocolate chunk cookie recipe, adapted from a similar recipe in Bon Appetit. As with most chocolate chip cookies, these taste even better if you make them a day ahead of time and store the dough in an airtight container in the refrigerator.
Yield: 16 large cookies
Ingredients:
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1½ cups chocolate wafers (preferably 72% cacao), divided (you may also use chocolate chips if you don’t have wafers)
2 cups Janie’s Mill All-purpose flour
½ cup Janie’s Mill Dark Rye flour
½ teaspoon baking soda
1½ teaspoons kosher salt
¾ cup (1½ sticks) plus 1 tablespoon unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
1 Tablespoon Bourbon or Rye Whiskey (Our friends at Black Band Distillery in Peoria, IL make a terrific bourbon, as well as a rye whiskey, using organic grains from Janie’s Farm.)
1 teaspoon flaky sea salt (optional)
Instructions:
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Pulse half of the chocolate wafers in a food processor until pea-sized pieces form. [Omit this step if you are using chocolate chips.]
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Whisk All-purpose flour, Rye flour, baking soda, and salt in a medium bowl.
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Using an electric mixer, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute.
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Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
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Make 16 balls of dough, about ¼ cup each, and transfer to a rimmed sheet. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
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Position rack in middle of oven and preheat to 350°.
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Divide dough balls between 2 parchment-lined baking sheets, spacing 3" apart. Flatten each ball to about ¾" thick and sprinkle with sea salt.
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Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool).
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Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.