Rye-molasses cookies with chocolate and pecans

Makes 2 dozen

  1. 113g or about 1 cup pecans, chopped
  2. 140g rye flour
  3. 12tb butter, cut into pieces and chilled
  4. 248g sugar
  5. 2 eggs
  6. 1tb molasses
  7. 1tb vanilla extract
  8. 124g flour
  9. 3/8tsp salt
  10. 1/2tsp baking soda
  11. 210g bittersweet chocolate
  • Toast pecans at 350 degrees, stirring occasionally, until darkened and fragrant, about 10-15 minutes. Set aside and leave oven on.
  • Toast rye flour in a 12in skillet on med-high heat until a couple shades darker, about 5 minutes. Remove from heat and mix in butter until melted. Set aside.
  • When rye-butter mixture is cool, whisk 4-7. Slowly whisk in rye-butter mixture. Whisk in 8-10. Whisk in pecans and chocolate.
  • Drop 2tb mounds 2in apart on 2 parchment-lined baking sheets and bake one sheet at a time for 8-12 minutes or until edges are set. Rest on sheet for 5 minutes and transfer to rack to finish cooling.
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