Sycamore Kitchen's Chocolate Chip Rye Cookies Recipe - Los Angeles Times

Ingredients

• ¾ cup (1 ½ sticks) butter, at room temperature
• ½ cup plus 1/3 cup (5 ounces) dark brown sugar
• About ½ cup (4 ounces) sugar
• 1 cup plus 1 teaspoon (4.3 ounces) all-purpose flour
• 1 cup plus 1 heaping tablespoon (4.3 ounces) rye flour
• ½ teaspoon plus 1/8 teaspoon baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon kosher salt, plus extra for sprinkling
• ¼ teaspoon plus 1/8 teaspoon caraway seed, ground
• 1 egg
• 2 teaspoons vanilla extract
• 6 ounces dark (70%) chocolate, chopped into chunks no bigger than ¼ inch