Well, we’ve made it to the last month of 2020. Christmas is around the corner and the new year will be here in a jiffy. After enjoying the benefits of a week-long Thanksgiving staycation, I’m determined to take additional days off from work in December.
It was so nice to have extra time to:
- Bake goodies galore, including Claire Saffitz’s caramelized honey pumpkin pie and White Rabbit and rye chocolate chip cookies
- Discover culinary delights, like shrimp and snapper tostadas de ceviche from Primavera at the Ferry Plaza Farmers Market and Dabao Singapore’s laksa (so flavorful!)
- Hang out with my parents, brother, sister-in-law and nephews (who always make me smile)
Needless to say, I got my fill of good food and good company. But, in a few weeks, I’ll be ready for more. Until then, it’s business as usual. Thankfully, I have a stash of these White Rabbit and rye chocolate chip cookies to satisfy a sweet tooth while I plug away.
Recipe adapted from Hummingbird High.
White Rabbit and Rye Chocolate Chip Cookies
Makes 15 cookies
Ingredients
- 1 cup all-purpose flour
- ⅔ cup rye flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter, melted and cooled
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla bean paste
- 3.5 ounces dark chocolate, roughly chopped
- 3 ounces milk chocolate, roughly chopped
- 10 pieces of White Rabbit Creamy Candy, roughly chopped, divided
- flake salt (for finish, optional)
Instructions
- In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugars until just blended. Add the egg and vanilla bean paste and continue to beat until just blended.
- Gradually add the dry ingredients and beat on low speed until just combined. Add the chocolate and two-thirds of the White Rabbit Creamy Candy and stir to combine.
- Turn the dough out onto a piece of plastic wrap and pat into a square about 1" thick. Wrap dough and chill for at least 1 hour or overnight.
- When you're ready to bake the cookies, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Divide dough into 15 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheets about 3 inches apart. Place the remaining White Rabbit Creamy Candy on top of each ball.
- Bake cookies, one sheet at a time, until the tops are lightly golden and the centers are still soft, about 10 minutes.
- Remove from the oven and sprinkle cookies with flake salt, if using. Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack.
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