My friends Roxana Jullapat and Daniel Mattern have opened up Friends and Family in Thai Town! They're open for breakfast/lunch (dinner soon) - it's the perfect place to grab coffee/pastry and work, or meet friends. (And family, if you'd like.)
I met up with my buddy Nastassia Johnson - nothing gluten-free for me but I did buy a Rye Chocolate Chip Cookie for Abe. He loved it so much, I got the recipe for you. It would be the perfect thing to bring for any holiday potluck.
Rye Chocolate Chip Cookie Recipe
Yield: 20 Cookies
Recipe courtesy of Roxana Jullapat
8 ounces unsalted butter
1 cup granulated sugar
1 cup dark brown sugar
1 teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons vanilla extract
3 cups whole-grain rye flour (we favor Grist & Toll Rye Flour)
2 cups bittersweet chocolate chips
In the stand up mixer set with the paddle attachment, cream the butter with the sugars for 2 to 3 minutes. Add the baking soda, and salt, and cream for another minute. Add the eggs one by one, and vanilla extract, and mix until well combined. Add the flour and mix until a dough forms. Add the chocolate chips and just mix to combine. Using a cookie scooper, portion out the dough into 20 balls. You could also portion them using a regular spoon and rolling them into balls by hand. Transfer the cookies to a tray, cover with plastic film and refrigerate for 1 hour or up to two days.
Preheat the oven to 375º F. Set two oven racks to the middle positions of the oven. Line 2 cookie sheets with parchment paper.
Remove the cookies from the refrigerator and transfer to the prepared cookie sheets, spacing them at least 2 inches apart.
Put the cookie sheets in the oven, and set a kitchen timer for 7 minutes. Then turn the cookie sheets, and bake for another 7 minutes or until the edges of the cookies are brown but the center is still a little gooey. Remove sheets from the oven. Let the cookies cool completely or enjoy while they are still warm.
The cookie dough freezes very well and you could prepare the dough and freeze up the shaped cookies up to 2 weeks in advance if you wished; after that the dough can acquire an off freezer flavor.