Get the Recipe:
Rye Chocolate Chip Cookies
Rye Chocolate Chip Cookies are a heartier, nuttier, chewier version of a classic cookie!
Ingredients
- 2/3 cup (133 g) firmly packed light brown sugar
- 2/3 cup (133 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 large egg
- 3 cups (318 g) medium rye flour
- 2 cups (340 g) semisweet chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Using an electric mixer on medium speed, beat the brown sugar, sugar, butter, salt, vanilla, and baking soda until smooth and creamy. Add the egg, and mix well.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the chocolate chips.
- Drop the dough by 1-tablespoon portions onto the prepared pan, leaving about 2 inches between the cookies.
- Bake, one pan at a time, 10-12 minutes, or until the edges are browned and the tops are golden brown.
- Cool on the pan on a wire rack for about 10 minutes or until set enough to handle. Then transfer the cookies to a wire rack to cool completely.
Notes
- Recipe slightly adapted from King Arthur Baking. Click here to find their medium rye flour.
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