- 1/2 cup (51g) rye flour
- 1/4 cup (60ml) water
- 2 sticks (1cup, 8 ounces, 226g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) lightly packed brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups (256g) all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 10 ounces dark chocolate chips, chunks, or wafers
- 2 days before baking: place warm water and rye flour in a large glass jar. Mix well until a sticky dough forms. Place the lid on the jar but don’t tighten. Leave the jar to rest in a dark place at room temperature for two days. After one day the dough will look mostly similar to how it started. By day two the dough will almost double in size, have bubbles, and smell sour. Once this is ready, it’s time to make the cookie dough!
- Place the softened butter in a medium bowl. Add the starter and use a wooden spoon to mix the two together until well combined.
- Add the sugars and cream the ingredients together until smooth, thoroughly combined, and lightly fluffed. Since we’re doing this by hand it may take 5 or so minutes and feel like a good arm workout.
- Add the egg, yolk, and vanilla extract and stir to thoroughly combine for about 1 minute.
- Add the apple cider vinegar and stir to incorporate.
- Dust the flour, salt, and baking soda into the bowl. Use the wooden spoon to lightly stir the salt and soda into the flour then deeply stir the flour mixture into the butter mixture. Stir until you’ve reached a soft dough.
- Add the chocolate pieces and fold to combine.
- Line a baking sheet with parchment paper and scoop the cookies by the heaping tablespoonful onto the baking sheet cozy enough that the balls are touching. Cover loosely and refrigerate for at least 1 hour (or overnight).
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and arrange the cold dough balls so there’s room for them to spread as the bake.
- Bake for 12 minutes, rotating the pan once during baking, until cookies are lightly golden around the edges.
- Remove from the oven, allow to rest on the pan for 5 minutes before transferring to a wire rack to cool.