Rye Chocolate Chip Cookies
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!
Ingredients
- 1 cup plus 1 ½ tablespoons (130g) rye flour*
- ½ cup plus 2 tablespoons (85g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 10 tablespoons (140g) unsalted butter, at room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 large egg
- 1 ¼ teaspoons pure vanilla extract
- 1 ¼ cups milk (or bittersweet) chocolate chips or chunks
Instructions
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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.
Recipe Notes
*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.