These rye chocolate chip cookies are made with milk chocolate chips and have an amazing unique texture – crunchy on the outside, chewy on the inside, with a slight nutty flavor from the rye flour.
The idea of rye flour in chocolate chip cookies might sound strange, but I promise, you are going to love these cookies. Rye flour has a slightly nutty, earthy flavor and lends a super unique texture and flavor to cookies. They’re crunchy on the outside yet still incredibly moist and chewy on the inside. And while most chocolate chip cookie recipes use dark chocolate chips, I pair these cookies with milk chocolate chips because I love how the flavor complements the nutty, malty flavors of rye flour.
How to make rye chocolate chip cookies
These cookies are made using the creaming method, like many chocolate chip cookie recipes. It uses a combination of rye and all-purpose flour, as well as a combination of white and brown sugars.
- Combine all the dry ingredients in a bowl, including both flours, baking powder, and baking soda. Whisk together and set aside so they’re ready to go.
- Use a mixer to beat butter, brown sugar, white sugar and salt with the butter and beat on medium speed until light and fluffy, about 3 minutes – this is important because the added air keeps the cookies from falling flat when baked.
- Use a rubber spatula to scrape down the sides of your bowl and make sure your butter and sugar mixture is fully incorporated.
- Add the egg and vanilla to the butter mixture and beat together for 1 minute, ensuring the egg is fully combined.
- Lastly, pour in the dry ingredients and mix the dough just until it comes together. It’s important not to overmix your dough, which will result in extra gluten and tougher cookies (we’re going for soft and chewy here).
- Lastly, add the chocolate chips or chunks and mix together with a spatula. I actually prefer doing this by my hand to keep the mixing to a minimum.
- Form the dough into 15 cookie dough balls and place on parchment lined sheet pans, 2-inches apart.
- Bake for 9-10 minutes at 425°F until the tops are browned.
- Pull the cookies out of the oven and while still hot, tap gently with the flat side of a large spatula to deflate.
- Cool before eating.
Does it matter what type of rye flour I use?
I use 100% whole rye flour (also called dark rye flour) for these cookies and I love the flavor. However, I have seen some recipes that recommend using medium rye flour. You can experiment with both and see which you like better, but any kind will work!
What kind of milk chocolate should I use?
I prefer using good quality milk chocolate bars and cutting them into chunks. Chocolate chips will work too, but they contain stabilizers which keep them from melting too much. I like using chunks because it makes extra gooey cookies. Plus, the better quality chocolate you use, the better your cookies will taste!
More of my favorite cookie recipes
- Brown Sugar Cookies: Chewy cookies full of molasses flavor.
- Chocolate Chunk Cookies: Ooey, gooey, and full of dark chocolate chunks.
- Brown Butter Chocolate Chip Cookies: Nutty brown butter adds amazing caramel flavor to these soft and chewy cookies.
- White Chocolate Macadamia Nut Cookies: Super soft with melty chunks of white chocolate and toasty macadamia nuts.
- Almond Biscotti: Crunchy, nutty, and perfect with a cup of coffee.
These incredible cookies are made with rye flour, which gives them a nutty, malty flavor and amazing texture. They're crispy on the outside yet soft and chewy on the inside, and bursting with milk chocolate chips!
- 1 cup plus 1 1/2 tablespoons (130g) rye flour*
- 1/2 cup plus 2 tablespoons (85g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 10 tablespoons (140g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 large egg
- 1 1/4 teaspoons pure vanilla extract
- 1 1/4 cups milk (or bittersweet) chocolate chips or chunks
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Preheat oven to 425°F/220°C.
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In a large bowl mix together flours, baking powder, baking soda, and salt. Set aside.
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In the bowl of an electric mixer, beat the butter until light and fluffy. Then, add the brown sugar and granulated sugar and beat for 2 minutes until creamy. Add egg and vanilla and beat until combined. Add flour mixture and beat on low speed just until combined. Mix in chocolate chips gently. Don’t over mix.
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Divide and roll your dough into 15 even dough balls (55 grams each) and place them on two prepared cookie sheets, 2-inches apart.
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Bake for 9-10 minutes, until cookies are nicely browned on the top. Pull the cookies out of the oven and gently tap them down with the flat side of a spatula to deflate them. Allow to cool for 15 minutes on pan, then gently transfer cookies to a wire rack to cool completely.
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Store cookies in an airtight container at room temperature or in the fridge for up to 2 days (but serve them at room temperature). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.
*I use dark rye flour (also called whole rye flour) but you can use medium rye flour, too.
**You can also form the dough into balls immediately and place them into a food storage container to chill for at least an hour. When ready to bake, simply place the cookie dough balls directly on the parchment paper.
The recipe is adapted from Dorie Greenspan’s amazing book, Baking with Dorie.
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