cup/115 grams unsalted butter (1 stick), at room temperature
packed cup/110 grams dark brown sugar
packed cup/110 grams light brown sugar
cup/100 grams granulated sugar
teaspoon vanilla extract
cups/190 grams dark rye flour
teaspoon baking powder
teaspoon kosher salt
ounces chopped dark chocolate (or about 1 cup chips)
Flaky sea salt, for sprinkling
- Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
- In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.
- Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.
- Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely.