Double Chocolate Rye Cookies

From our friends at Enos Farms Catering in Spring Green

Ingredients:

1 cup Whole Grain Rye Flour

1/2 cup unsweetened Dutch-processed cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces good-quality dark or milk chocolate chips, divided (4 ounces for melting, 4 ounces for folding into batter)

1 stick (8 tablespoons) unsalted butter

1 1/2 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

Flaky sea salt (optional)

Instructions:

1. Preheat the oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt 4 oz of chocolate with the butter in a small heatproof bowl set over a pan of simmering water. Let cool.

2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in our mixture. Fold in remaining chocolate chips.

3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Sprinkle with salt, if using. Bake until cookies are dry and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Cookies can be stored in an airtight container at room temperature for up to 3 days.