Sourdough Rye Chocolate Chip Cookies
Ingredients
12 tablespoons (6 ounces) unsalted butter, softened but still cool
75 grams dark brown sugar
50 grams granulated sugar
115 rye flour – Abruzzi
135 grams whole heritage wheat flour Note: I used Einkorn
3/4 teaspoon baking powder- *half this for altitude
1/2 + 1/8 teaspoon baking soda - *half this for altitude
3/4 teaspoon flake-style salt
1 egg, room temperature
30 grams sourdough starter
2 teaspoons vanilla extract (or 1 teaspoon double-strength)OR rye whiskey
6 ounces 70% chocolate, chopped into chunks no bigger than a 1/4 inch
Instructions
Dough
Whisk together the flour, baking powder, baking soda, and salt, then set aside.
Add the sugar and softened (but still cool) butter to the mixer bowl. With the paddle attachment, beat on medium for 3-5 minutes until fluffy, scraping down the sides and bottom one time about halfway through.
Lower the mixer speed, add the egg and vanilla or whiskey, and starter then beat for 30 seconds. Scrape the sides and bottom, then continue until incorporated (about 30-60 more seconds).
Continuing on low speed, add the flour in three additions. When each addition is about 75% incorporated, add the next. You don't want to overdevelop/overmix the dough.
When the last bit of flour has been added, add the chocolate, let the paddle turn a couple of times, then turn the machine off. Use a rubber spatula to finish mixing by hand, flipping the dough over to ensure all dry bits are incorporated.
Refrigerate dough in an airtight container overnight or up to 48 hours.
Bake
Line a baking sheet with parchment paper.
Scoop 42 gram pieces of dough and place them on the baking sheet. Don't shape or roll them yet.
Move your oven rack to the lower-middle position and preheat to 350.
After 15 minutes the dough should shape easily but will still be cool. Gently roll the dough in your hands to form a ball.
Bake for 15 minutes, rotating the pan from front to back about halfway through. Visual cues include:
When you rotate the pan, the edges will have spread slightly but the center will still be a lump.
Around 13 minutes, the cookie will take a proper shape.
Around 14 1/2-15 minutes, the center will be puffed and appear to be undercooked and the edges will be set and caramel colored. That's your cue to take the cookies out. Don't let them bake until the puffed center "looks cooked".
Remove the tray from the oven and let the cookies sit on the hot pan until the puffy center deflates (4-5 minutes). While the cookies are still very hot, crush some Maldon sea salt between your fingers and dust the cookies.
After 3-5 minutes, transfer the cookies to a wire rack to cool.
Makes 18 cookies
