Rye Chocolate Chunk Cookies
From CRAFT at Chatham
1 cup unsalted butter, softened
1/4 cup granulated sugar
1 1/3 cups brown sugar
2 large eggs
2 tsp vanilla extract
2 1/8 cups Whole Rye Flour, Weatherbury Farm
2 tsp baking soda
1 1/2 tsp sea salt
1 2/3 cups chocolate chunks
Flaky sea salt for finishing
In an electric mixer, cream butter and sugars together for 2 minutes. Scrape down bowl and cream for another 2 to 3 minutes until light and fluffy.
Add eggs and vanilla and beat until incorporated.
Add flour, baking soda and sea salt, and mix until just incorporated.
Fold in chocolate chunks.
Refrigerate dough for at least 30 minutes (overnight is best!)
Preheat oven to 350F, and scoop dough out into 24 even balls. Sprinkle with flaky sea salt, pressing down slightly to make sure salt sticks.
Bake on parchment-lined baking tray, 8 to a tray, for 16 minutes or until just golden brown.
Cool on a wire rack, and enjoy!