We’ve combined ½ whole rye and ½ whole wheat with brown sugar and butter to create a chewy cookie with crisp edges. The brown sugar and whole grain make them a bit darker than your average white flour cookie—and a lot more nutritious and flavorful.
Recipe makes approximately 5 dozen cookies.
Ingredients:
1 1/8 C whole wheat flour
1 1/8 C whole rye flour
1 tsp baking soda
1 tsp sea salt
1 ½ C light brown sugar
2 sticks (1 C) unsalted butter
1 tsp pure vanilla extract
2 large eggs
1 ½ C semi-sweet chocolate chips
Method:
Preheat oven to 375° F.
Mix flours, baking soda and salt in a small bowl.
Beat butter, sugar, and vanilla in a mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased or parchment-lined baking sheets.
Bake 10 minutes.
