Chocolate Chip Cookies with a Nordic Twist
  • 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)
  1. Heat oven to 350 degrees with the rack in the middle position. Line 2 baking sheets with parchment.
  2. In a medium bowl, whisk together the all-purpose flour, salt, and baking soda.
  3. 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.
  4. 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.
  5. 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