Always a fan of pastry wizard Chef Karen Hatfield's outrageously delicious baked goods, I couldn't even slightly resist the urge to bake a batch of her Sycamore Kitchen Chocolate Chip Rye Cookies when I saw the recipe featured in the LA Times! These cookies turned out every bit as buttery and flavorful as I'd hoped, and the incorporation of rye flour and ground caraway seeds lend a remarkable degree of depth to these sweet treats. I'll definitely be keeping these a go-to in my baking arsenal from this day forward!
¾ cup butter, at room temperature
½ cup plus 1/3 cup dark brown sugar
About ½ cup sugar
1 cup plus 1 teaspoon all-purpose flour
1 cup plus 1 heaping tablespoon rye flour
½ teaspoon plus 1/8 teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon kosher salt, plus extra for sprinkling
¼ teaspoon plus 1/8 teaspoon caraway seed, ground
2 teaspoons vanilla extract
6 ounces dark (70%) chocolate, chopped into chunks no bigger than ¼ inch
In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy, 3 to 5 minutes.
Meanwhile, in a separate bowl whisk together the flours, baking soda and powder, ¾ teaspoon salt and caraway seed.
Add the egg and vanilla to the butter mixture and continue to beat until fully combined. Add the dry ingredients and beat until almost fully incorporated. Add the chopped chocolate and stir to combine. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, and up to 3 days.
Heat the oven to 350 degrees. Scoop the dough (about 2 tablespoons for each cookie) and space the cookies a few inches apart on a parchment-lined baking sheet. Sprinkle each cookie with a little kosher salt. Bake the cookies until they are crisp on the edges but still soft in the middle, about 15 minutes, rotating halfway through for even baking.