Rye Chocolate Chip Cookies Recipe

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The rye chocolate chip cookies are heartier, nuttier, and chewier than the usual cookie.  


– 2/3 cup (133g) firmly packed light brown sugar – 2/3 cup (133g) granulated sugar – 3/4 cup (170g) unsalted butter, melted and slightly cooled – 1 teaspoon salt – 2 teaspoons vanilla extract – 1 teaspoon baking soda – 1 large egg – 3 cups (318g) medium rye flour – 2 cups (340g) semisweet chocolate chip

Warm the oven up to 350°F. Put parchment paper or plastic liners on baking sheets to line them.  

Step 1 


Beat brown sugar, sugar, butter, salt, vanilla, and baking soda until creamy using an electric mixer on medium speed. Mix well after adding the egg.  

Step 2

Turn down the mixer's speed. Slowly add the flour and mix just until everything is mixed. Add the chocolate chips and mix them in.  

Step 3

Place spoonfuls of the dough on the prepared baking sheet, leaving about 2 inches of space between each cookie.  

Step 4

Ten to twelve minutes, or until the sides are browned and the tops are golden brown. Let each pan bake alone.  

Step 5

Let it cool for about 10 minutes on a wire rack in the pan, or until it's firm enough to handle. After that, move the cookies to a wire rack to cool fully.  

Step 6

Also See

Also See

Caramel Pecan Thumbprint Cookies Recipe