Preparation of Rye and Chocolate Chip Cookies

• In the stand mixer’s bowl, pour the two flours, then add sugar and eggs.

  

• Start the stand mixer at medium/low speed and mix the ingredients until you get a crumbly mixture.

  

• At this point, add the butter little by little. It must be super soft, so if you haven’t taken it out of the fridge in time, microwave it for 20/30 seconds.

  Once the butter is incorporated, add 2 pinches of salt.

  

• You will obtain a fairly cohesive mixture that will be easy to assemble into cookies.

  

• Now coarsely chop the almonds.

  

• Then add them to the mixture along with the chocolate chips and mix for a couple of minutes to combine well.

  

• Once the dough is ready, line the baking sheet with parchment paper and start shaping your cookies.

  

• If you want “American-style” cookies like the ones I made, make 3.5 oz balls; if you want more traditional cookies, make 1.8 oz balls.

  Once you’ve made the balls, flatten them with your hands to get cookies about 0.4 inches thick.

  Cover with plastic wrap and refrigerate for a couple of hours.

  

• After the two hours of rest, bake in a preheated oven at 356°F for 12-15 minutes. If you made smaller cookies, 10-12 minutes will be enough.

  Once baked, let them cool for a few minutes before eating.

  And voilà… the cookies are now ready for breakfast or a snack.