Chocolate Chip Cookie
The most important cookie there is. Chewy-centered with crisp edges, this rye flour cookie blends nutty depth and brown butter richness into a full flavored treat.
Flavor notes: Deeply nutty, butterscotch, malt, ever so slightly fruity
Crumb: Crisp edges with a chewy, ooey, gooey center
Perfect for: dunking in milk, cookie jars, Vin Santo, midnight snack
Ingredients and sourcing:
100% Wren’s Abruzzi Rye from Carolina Ground Mill
Guittard chocolate shards
Maldon sea salt
Why this cookie:
As a bread baker, you would think I work all day in order to put bread on the table, but really, I work all day so I can have a cookie before I go to bed every night.
I deeply love sweets, but as someone who has to taste them so often for work, I really only crave things that are just sweet enough.
This cookie is elegant yet bold, it’s nutty, comforting, properly salted, chewy… I could go on, you’ll really only know once you try it.
About the grains:
Wrens Abruzzi Rye: Originally introduced from Italy in the 19th century, Wren's Abruzzi is a winter-hardy rye variety that thrives in the Southeastern U.S.
Its has toasted nuttiness, subtle molasses undertones and a hint of warm rye spice.
The most important cookie there is. Chewy-centered with crisp edges, this rye flour cookie blends nutty depth and brown butter richness into a full flavored treat.
Flavor notes: Deeply nutty, butterscotch, malt, ever so slightly fruity
Crumb: Crisp edges with a chewy, ooey, gooey center
Perfect for: dunking in milk, cookie jars, Vin Santo, midnight snack
Ingredients and sourcing:
100% Wren’s Abruzzi Rye from Carolina Ground Mill
Guittard chocolate shards
Maldon sea salt
Why this cookie:
As a bread baker, you would think I work all day in order to put bread on the table, but really, I work all day so I can have a cookie before I go to bed every night.
I deeply love sweets, but as someone who has to taste them so often for work, I really only crave things that are just sweet enough.
This cookie is elegant yet bold, it’s nutty, comforting, properly salted, chewy… I could go on, you’ll really only know once you try it.
About the grains:
Wrens Abruzzi Rye: Originally introduced from Italy in the 19th century, Wren's Abruzzi is a winter-hardy rye variety that thrives in the Southeastern U.S.
Its has toasted nuttiness, subtle molasses undertones and a hint of warm rye spice.
The most important cookie there is. Chewy-centered with crisp edges, this rye flour cookie blends nutty depth and brown butter richness into a full flavored treat.
Flavor notes: Deeply nutty, butterscotch, malt, ever so slightly fruity
Crumb: Crisp edges with a chewy, ooey, gooey center
Perfect for: dunking in milk, cookie jars, Vin Santo, midnight snack
Ingredients and sourcing:
100% Wren’s Abruzzi Rye from Carolina Ground Mill
Guittard chocolate shards
Maldon sea salt
Why this cookie:
As a bread baker, you would think I work all day in order to put bread on the table, but really, I work all day so I can have a cookie before I go to bed every night.
I deeply love sweets, but as someone who has to taste them so often for work, I really only crave things that are just sweet enough.
This cookie is elegant yet bold, it’s nutty, comforting, properly salted, chewy… I could go on, you’ll really only know once you try it.
About the grains:
Wrens Abruzzi Rye: Originally introduced from Italy in the 19th century, Wren's Abruzzi is a winter-hardy rye variety that thrives in the Southeastern U.S.
Its has toasted nuttiness, subtle molasses undertones and a hint of warm rye spice.