Rye Cookies with Seeds, Coconut, and Chocolate

These cookies are more virtuous than your average chocolate chip cookie (think chia seeds, pumpkin seeds, oats!) but at the end of the day, there's no fooling anyone...they're still cookies.

Chocolate chip cookies really are a crowd pleaser, but they can get a little dull to make, regardless of how delicious they are. These ones bring a little pizazz to the game. Packed with all sorts of seeds and big coconut flakes (and lots of chocolate), they're chewy and full of texture and 100% delightful.

Recipe adapted from the New York Times

Ingredients

1/2 cup/52 grams rye flour
1/2 cup/60 grams all-purpose flour
1 stick/115 grams unsalted butter, room temperature
1/4 cup/50 grams sugar
1/2 cup/80 grams packed light brown sugar
1/4 teaspoon sea salt
1 egg
1 teaspoon vanilla
1/4 cup plus 2 teaspoons/50 grams sunflower seeds
2 heaped tablespoons/25 grams pumpkin seeds
1 tablespoon/12 grams chia seeds
1/4 cup/25 grams unsweetened coconut flakes
1/2 cup/50 grams rolled oats
8 ounces/225 grams bittersweet chocolate, cut into 1" pieces (or dark chocolate chunks)

Preparation

Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.

Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.

On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, coconut, oats and chocolate chunks and mix in.

Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.

Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.