Rye makes a very nice flour, and it is surprising how well it works in recipes that call for whole wheat flour. Using it to update a classic recipe like this helps to expand the uses of rye flour. These cookies freeze well, so you can make them in advance and bring them out an hour before serving.
Chocolate Chip Rye Cookies
1 cup Old Mill Rye Flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 cup (6 oz) semisweet or bitter-sweet chocolate chunks or chips
1/2 cup chopped pecans (optional)
Place the rye flour, unbleached flour, baking powder, salt, and baking soda in a large bowl and whisk to combine. Set aside.
Place the butter and sugars in a large bowl, and beat with an electric mixer on low speed until creamy, 1 to 2 minutes. Add the egg and vanilla and beat until smooth. Add the flour mixture a little at a time, beating on low speed until all the flour has been added and the dough is smooth. Fold in the chocolate and pecans. Place the dough in the refrigerator at least 1 hour, preferably overnight.
When ready to bake, preheat oven to 375 degrees. Scoop dough on to un-greased baking pans using a 1-inch scoop. Place one pan at a time in the oven and bake until golden brown but still a little soft in the center, 9 to 11 minutes. Repeat with the remaining dough. Let cookies cool on a rack until time to serve. These freeze well.