Preheat the oven to 175°C (350°F) and line a baking or cookie tray with parchment paper.
Combine the sprouted rye flour, salt and baking soda into a bowl and whisk together.
Add the the melted butter, brown sugar and graulated sugar into a mixing bowl and mix on medium speed using a handmixer or planteary mixer with paddle attachment for about 3 minutes or until the mixture is smooth.
If you want to mix by hand, use a whisk.
Pour in the vanilla extract and 1 egg and mix on medium speed for seconds. Add the second egg and mix until smooth.
Add sprouted rye flour mixture and mix until the cookie dough begins to develop. Then add the chocolate chips or chocolate chunks and mix on slow for about 15 seconds. You can also fold in the chocolate chips using a spatula.
Place cookie dough into refrigeartor for at least one hour or freezer for 20 minutes to firm up the dough.
Using a small ice cream scoop or spoon, drop dolips of cookie dough onto the lined baking sheet separting them about 2 inched apart. Repeat until you have depostited 12 cookies. Refrigerator the remaining cookie dough.
Slightly press down on the cookie pieces to flatten them a little bit.
Bake in preheated oven for 9-10 minutes or until the cookies are golden along the edges.
Transfer the sprouted rye cookies onto a wire rack and repeat with the rest of the cookie batter.
Repeat the process with the rest of the cookie dough.