Fresh milled whole grain Rye flour, Glenn and Redeemer Wheat flour, Sugar, Butter, Salt, Eggs, Congolese and Tanzanian Fair Trade Chocolate.

I add rye starter to this cookie dough and ferment it for 3 days for some unique flavors specific to slowly metabolized rye. The cookie uses semi sweet chips from a company “Original Beans” that make the best single origin chocolate I’ve tasted. There are two types of chocolate for compounded depth. I bake it a little bit crispy, so I think a cup of milk or equivalent pairing is essential :)