The same night I made the double chocolate version (previous post), I baked these too.
I just used my usual go-to chocolate chip cookie recipe and used a-p flour and rye flour 50/50.
These turned out amazing!!
“The Land” Rye Cookies.
Yes, I still have a lot of Rye from my brother-in-law’s farm, which we call “The Land.”
After being satisfied with some rye bread I made with the rye, I started thinking about making cookies with the rye flour.
Interestingly, our neighbor, Mr. K, subscribes the Food & Wine magazine brought one of their edition that featured many vegan and vegetarian dishes because he knows that we are on the plant-based diet.
Then, I found a rye cookie recipe in it!
How perfect was it?
So I used their rye double chocolate cookie recipe and made these.
The only thing I changed was that I used vintage Merlot fusion salt to sprinkle on top.
These were very good.
Definitely very chocolaty.
The texture was a bit cakey rather than chewy.
Here is the last post of the three-part Korean series.
And this was the reason why I decided to have Korean lunch.
I wanted to try the Korean liqueur called Mak Gul Li for a long time, and when I found out that a local liqueur store carries it, I didn’t waste any time to go and get a bottle.
Basil Korean Savory Pancakes.
Sweet Spicy Korean V-Chicken.
I also made a few side dishes.
The Mak Gul Li was not exactly what I had expected.
I guess I wanted it to be a little more sweet, tangy, and thick.
It was still pretty good though.
