Our double chocolate cookie is, to me, the perfect cookie. It’s extremely chocolatey and rich, full of both dark chocolate chunks and bits of unsweetened chocolate. The cookie part itself is chewy and soft, and when you get one of the slightly caramelized edge pieces it’s really amazing. At Flour, we launched a whole grain campaign to introduce more whole grains into our baking and this was the first pastry we changed. Granted, these could never be considered health food. However, if you are going to bake, why not use a whole grain flour to make it incrementally better for you…and better tasting. Rye flour is a bit nutty and offers more flavor than all-purpose flour; adding it to this cookie dough has the subtle effect of making the cookie slightly less sweet and showcasing the chocolate flavor even more.
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