Rye Chocolate Chip Cookies By Erika Bruce Ingredients: Dry 124 grams (1 cup) all-purpose flour 3/4 teaspoon kosher salt 1/2 teaspoon baking soda Roux 140 grams (1 cup) rye flour 12 tablespoons (1½ sticks) salted butter Wet 248 grams (1¼ cups) white sugar 2 large eggs 1 tablespoon molasses 1 tablespoon vanilla extract 210 grams (about 1½ cups) dark chocolate chips or chopped bittersweet chocolate 113 grams (1 cup) pecans, toasted and chopped (optional) Directions: 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 all­purpose 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. Return to heat and stir until mixture is the color of peanut butter. Remove from heat. 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.