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
  1. In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
  2. 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.
  3. 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.
  4. 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.
  5. When you're ready to bake the cookies, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  6. 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.
  7. Bake cookies, one sheet at a time, until the tops are lightly golden and the centers are still soft, about 10 minutes.
  8. 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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/white-rabbit-and-rye-chocolate-chip-cookies/