Double Chocolate Rye Blackout Cookies

Ingredients

• 1 cup all-purpose flour
• 1/2 cup rye flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2/3 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 4 ounces semisweet chocolate, chopped into small pieces
• 4 ounces dark chocolate, chopped into small pieces

Directions

1. Combine the all-purpose flour, rye flour, cocoa powder, salt, and baking soda in a medium bowl, whisking until everything is evenly mixed. In a large bowl, use an electric mixer at medium speed to cream the butter with the brown sugar until it looks smooth and creamy, about 2 minutes. Beat in the vanilla, pausing to scrape the bowl when needed. Add the dry ingredients and mix until the dough is smooth, then mix in the chocolate.
2. Turn the dough out onto your work surface and shape it into a tidy log. Move the dough onto a piece of parchment paper about 18×13 inches, then fold the paper over it. Set the long edge of a ruler along the lower side of the dough, over the parchment. Press the ruler in firmly while drawing the upper layer of parchment toward you, shaping the dough into a smooth 2-1/4-inch cylinder. Twist the parchment ends closed, then chill the log for at least 2 hours.
3. Heat the oven to 325°F. Line 2 baking sheets with parchment paper.
4. Slice the chilled dough into 1/4-inch rounds, turning the log frequently so it keeps its shape. Arrange the rounds about 2 inches apart on the lined pans. Bake 1 sheet at a time, until the cookies appear dry on top and set around the edges, 10 to 12 minutes.
5. Set the baking sheet on a wire rack and leave the cookies there until they firm up, about 5 minutes. Move the cookies directly onto the rack and let them cool completely.
6. Do the same with the rest of the dough slices.
7. Once cooled, pack the cookies in an airtight container and keep them at room temperature for up to 3 days, or freeze them for up to 1 month.