Author: An adaptation of a Christopher Kimball Milk Street recipe
Ingredients
⅞ cup (124 grams) all-purpose flour
¾ teaspoon kosher salt
½ teaspoon baking soda
1 cup rye flour (140 grams)
12 Tablespoons (1-1/2 sticks) salted butter, cut into pieces and chilled
1-1/4 cups white sugar (248 grams)
2 large eggs
1 Tablespoon Dan Sukker Tumma Siirappi, Finnish Dark Syrup (or molasses)
1 Tablespoon vanilla extract
1 package (10 ounces) Dark Chocolate Morsels (or about 1-1/2 cups chopped bittersweet chocolate)
1 cup pecans, toasted and chopped (113 grams)
Instructions
Heat oven to 350 degrees with the rack in the middle position. Line 2 baking sheets with parchment.
In a medium bowl, whisk together the all-purpose flour, salt, and baking soda.
In a 12-inch skillet over medium-high heat, toast the rye flour until fragrant and shade or two darker, about 5-7 minutes, stirring frequently. Remove the skillet from the heat, then add the butter and stir until melted.
In a large bowl, mix together the sugar, eggs, dark syrup (or molasses) and vanilla. When the rye-butter mixture is cool to the touch, slowly stir it into the eggs. Add the dry ingredients and stir until combined. Stir in the chocolate chips and pecans.
Drop by 2 Tablespoon mounds of dough about 2-inches apart on the prepared baking sheets. One sheet at a time, bake until the edges are firm and the centers are soft, about 8-12 minutes, rotating the sheet halfway through. Cool on the sheet for 5 minutes then transfer to a wire rack to cool. Repeat with second sheet. Makes 24 cookies.
Recipe by The Culinary Cellar at https://theculinarycellar.com/chocolate-chip-cookies-nordic-twist/