The Sycamore Kitchen’s chocolate chip rye cookies

50 minutes, plus chilling time. Makes about 1 ½ dozen cookies

¾ cup (1 ½ sticks) butter, at room temperature ½ cup plus 1/3 cup (5 ounces) dark brown sugar About ½ cup (4 ounces) sugar 1 cup plus 1 teaspoon (4.3 ounces) all-purpose flour 1 cup plus 1 heaping tablespoon (4.3 ounces) rye flour ½ teaspoon plus 1/8 teaspoon baking soda ¾ teaspoon baking powder ¾ teaspoon kosher salt, plus extra for sprinkling ¼ teaspoon plus 1/8 teaspoon caraway seed, ground 1 egg 2 teaspoons vanilla extract 6 ounces dark (70%) chocolate, chopped into chunks no bigger than ¼ inch

1. In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy, 3 to 5 minutes.

2. Meanwhile, in a separate bowl whisk together the flours, baking soda and powder, ¾ teaspoon salt and caraway seed.

3. Add the egg and vanilla to the butter mixture and

continue to beat until fully combined. Add the dry ingredients and beat until almost fully incorporated. Add the chopped chocolate and stir to combine. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, and up to 3 days.

4. Heat the oven to 350 degrees. Scoop the dough (about 2 tablespoons for each cookie) and space the cookies a few inches apart on a parchment-lined baking sheet. Sprinkle each with a little kosher salt. Bake the cookies until they are crisp on the edges but still soft in the middle, about 15 minutes, rotating halfway through for even baking.