Chris Kimball, how I love thee. Milk Street recipes continue to up my at-home cooking game, with my latest attempt – the Rye Chocolate Chip Cookies – being my best to date.
The cookies use a one-to-one ratio of rye-to-AP flour, with the key added approach being to toast the rye flour before assembling the cookie dough.
This step takes all of five minutes (to toast the flour until its a shade or two darker), and then you melt the butter into the warm skillet with the rye flour.
Then combine the rest of the ingredients as normal for cookie dough, drop the dough on cookie sheets, and bake. Yep, this is a standard cookie dough with just one added step.
The cookie dough spread more than I would have liked during baking, resulting in a thinner cookie, but the flavor was outstanding. The cookies featured a caramel and raisin notes, and even seemed to have an almost alcohol-like flavor in some bites (from the rye flour, I presume). They were wonderfully complex, and my husband and a friend declared them their favorite cookies!
Hopefully I can figure out how to make the cookies thicker next time around, but there will definitely be a next time around.
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