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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Rye Chocolate Chip Cookies

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I recently saw some Rye Chocolate Chip cookies at a bakery, and was reminded how much I enjoy them when I’ve had them in the past. So I impulse bought some rye flour and decided I would make some myself. I got one once or twice from the coffee shop down the street from my last job, and it would serve as my pick-me-up during solo night shifts. It was never a regular habit of mine, but the cookie stuck with me!

The recipe isn’t much different from a regular cookie recipe, it just substitutes rye flour and aren’t actually much different from regular cookies. The rye flour adds a depth of flavor and heartiness to these cookies that regular ones lack. I also browned the butter and added a sea salt garnish, so it adds even more layers of flavors – salty sweet, and nutty. The rye flour makes them really chewy, and they don’t spread very much, so that adds to their density.

I think these are a good cookie for this particular time of year too. Chocolate chip cookies are a classic, nostalgic treat. And that classic nostalgia is always reminiscent of those first days of school (even if you don’t have to deal with those anymore). And that aforementioned depth and nuttiness to the flavor conjures up some feelings of fall, just as you can feel the fall right around the corner. Without being pumpkin-spiced and cinnamon, which is too much proper fall.

And when you make them so small and bite-sized… these can get kind of addictive. They remind me a bit of these Date Syrup Chocolate Chip Cookies that I made a while ago and became mildly obsessed with. Maybe there just really is nothing like a good chocolate chip cookie, no matter how you riff on it!

And speaking of riffs, I now have some rye flour laying around, so… expect some more rye recipes come your way soon!

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Rye Chocolate Chip Cookies

  • Author: Audrey
  • Array: Array
  • Total Time: 0 hours
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Ingredients

  • 1/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, browned
  • 1/2 teaspoon table salt
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1.5 cups rye flour
  • 1 cup chocolate chips, a blend or single variety
  • Flaky sea salt, for garnishing

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a saucepan over medium heat, brown your butter.
  3. Transfer the browned butter to a large bowl, and add the sugars, salt, vanilla extract, and baking soda. Mix until smooth and creamy.
  4. Add the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
  5. Mix in the flour, then the chocolate chips.
  6. Scoop out tablespoon sized spoonfuls of dough, rolling into a ball and patting down lightly. Spread them out 2 inches apart on your baking sheets.
  7. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.
  8. Remove the cookies from the oven, sprinkle with flaky sea salt, and cool on the pan until they’ve set enough to move without breaking. Repeat with the remaining dough.
  9. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Notes

Adapted from King Arthur Flour

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