Milk Chocolate Pecan Rye Cookies

These cookies are so great. I made all the cookie dough into balls and froze them to pop out and bake for guests. If you like rye, this cookie really makes the grain sing its song. I have loved baking with Danko Rye from Barton Springs Mill. I have a discount code that you can use on your first order, "Michal10" will save ya some bucks! This rye is grown in my home town and has a strong rye flavor. I love this cookie, it is unique and rich. And one of the perks of milling your own flour is that you aren't limited to the flour that you buy at the store. You can use different grains that have different flavors and create something in your kitchen that cannot be replicated at a bakery or the store. These cookies are really one that will be remembered!

I hope you make them!

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Milk Chocolate Pecan Rye Cookies

makes about 60 cookies

Ingredients:

1 1/2 cups of softened unsalted butter

1 cup raw sugar

1 cup coconut sugar

1 tbsp vanilla bean paste

2 eggs

1 tbsp molasses

2 1/4 cups unmilled rye grain

2 tsp baking soda

1 tsp salt

2 cups milk chocolate chips

2 cups chopped pecans

Directions:

Preheat oven to 350 degrees. Mill the rye grain on the finest setting. Cream together the butter, raw sugar, coconut sugar, vanilla bean paste and molasses. Add the eggs. Mix well. Add all the flour, baking soda, salt and mix until combined. Add the milk chocoalte chips and pecans. mix until incorporated. Use a 2 tbsp cookie scoop and bake for 7-9 minutes. Let them cool on the cookie sheet.

Serve and enjoy