This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Dark Chocolate Rye Cookies

1 cup brown sugar
¼ cup granulated sugar
½ teaspoon sea salt or chocolate sea salt plus extra for sprinkling before baking
¾ cup plus 2 tablespoons butter
2 teaspoons vanilla extract
2 cups rye flour
6 tablespoons cocoa powder
¾ teaspoon baking soda
6 ounces mini dark chocolate chips

Note: dough must be refrigerated for 2 hours prior to baking

In the bowl of a stand mixer fitted with the paddle attachment, combine sugars, salt, butter and vanilla. Beat until light and smooth, frequently scraping the sides and bottom of the bowl.

While the mixer is running, in a separate bowl, mix the flour, cocoa powder and baking soda until combined.

Slowly add the dry mixture to the mixing bowl, about ¼ to ½ cup at a time. Add the chocolate chips, and mix thoroughly.

Remove the dough to a piece of parchment paper, and roll into a 2ʺ-2½ʺ log. Wrap parchment paper tightly around the log, and refrigerate for 2 hours.

Heat oven to 375°, and line a baking sheet with parchment paper. Remove chilled dough and slice it into 1/8ʺ-thick disks. Sprinkle with extra sea salt, and bake 15-20 minutes, rotating the pan halfway through baking.