Prep your pans: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. This adds air and helps with that chewy edge.

Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla. Scrape the bowl so everything blends evenly.

Whisk the dry ingredients: In a separate bowl, whisk rye flour, all-purpose flour, baking soda, fine salt, and cinnamon (if using). Rye flour tends to clump, so whisk well.

Combine wet and dry: Add the dry ingredients to the butter mixture and mix just until a dough forms. Don’t overmix—stop when you no longer see dry streaks.

Fold in the chocolate: Stir in the chips or chunks. Reserve a small handful to press on top of the scooped dough for prettier cookies.

Chill if you want thicker cookies: Cover the bowl and chill 30–60 minutes for slightly thicker, bakery-style cookies. If you’re impatient, you can bake right away; they’ll spread a bit more but still be great.

Scoop: Use a 2-tablespoon scoop (about golf-ball size) and space the dough 2 inches apart on the prepared sheets. Press a few extra chocolate pieces on top and sprinkle with a pinch of flaky salt if you like.

Bake: Bake 10–12 minutes, rotating the pans halfway through. Pull them when the edges are set and golden and the centers look slightly underdone. They’ll finish setting as they cool.

Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack. Enjoy warm or let them cool completely for a chewier bite.