“Toasting the rye flour added complex, nutty flavor that balanced the sweetness of these cookies. While they can be made with any style of rye flour, light or medium proved the best choice. A touch of molasses (blackstrap, if available) deepened the flavor and added slight bitterness. Chopped bittersweet chocolate worked well, but high-quality chocolate chips are also fine. These cookies continue to firm up after they come out of the oven, so it is best to check them early and err on the side of underbaking. Don’t be afraid to toast the flour until dark—ours was the shade of peanut butter—and fragrant. It should smell nutty.” — Erika Bruce
Heat the oven to 350ºF with a rack in the middle position. Line 2 baking sheets with kitchen
parchment. In a medium bowl, whisk together the all-purpose flour, salt and baking soda. In a 12-inch skillet over medium-high, toast the rye flour until fragrant and a shade or two darker, about 5 minutes, stirring frequently. Remove the skillet from the heat, then add the butter and stir until melted.