Rye Chocolate Chip Cookies

We’ve eaten plenty of Toll House chocolate chip cookies. And while they’re good, we wanted something different—a more complex cookie with a robust flavor that could balance the sugar and chocolate. We found inspiration on a visit to Claire Ptak’s Violet bakery in London, where she’s a fan of switching things up (think rye flour for an apricot upside-down cake). Rye is a little bitter, a little savory, and it makes the perfect counterpoint for the sugary high notes of a chocolate chip cookie. First, though, we had to make a few adjustments. Rye has less gluten than all-purpose flour so it bakes differently and requires more liquid. We decided to go almost equal parts rye and all-purpose flours and recommend that you weigh for best results. Toasting the rye flour added complex, nutty flavor that balanced the sweetness of the cookies. Rye flour texture and flavor varies from brand to brand; we preferred the cookies' spread and chew when made with Arrowhead Mills Organic Rye, with Bob's Red Mill Dark Rye as a close second. A touch of molasses (preferably blackstrap, if available) deepened the flavor and added slight bitterness. These cookies continue to firm up after they come out of the oven; it is best to check them early and err on the side of underbaking.