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Rye Chocolate Chip Cookies
Rye Chocolate Chip Cookies
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Elevate classic chocolate chip cookies with rye flour and dark chocolate chunks for a delicious twist.
Ingredients:
  • 1.75 cups dark rye flour (such as Bob's Red Mill(R) Organic Stone Ground Dark Rye Flour)
  • 0.75 teaspoon kosher salt
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup unsalted butter, softened
  • 0.75 cup firmly packed dark brown sugar
  • 6 tablespoons white sugar
  • 1 large egg, at room temperature
  • 1 tablespoon molasses
  • 1.5 teaspoons vanilla extract
  • 3.5 ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
  • 1 teaspoon flaky sea salt, or to taste
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and prepare 2 baking sheets with parchment paper lining.
  • Combine rye flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a bowl and whisk until fully mixed.
  • In a large bowl, use an electric mixer to cream together butter, brown sugar, and white sugar until light and fluffy. Add egg, molasses, and vanilla extract; beat until well combined. Gradually add half of the dry ingredients, mixing until just combined. Then add the rest of the dry ingredients and mix until just combined. Gently fold in chopped chocolate. The dough will be thick.
  • Using a scoop, form 1 1/2 tablespoon-sized dough balls and arrange them 2 inches apart on the baking sheets.
  • Bake the cookies in the preheated oven until the edges turn golden brown, for about 10 to 12 minutes. Once out of the oven, sprinkle them with flaky sea salt. Let the cookies cool on the baking sheet for 7 to 10 minutes before transferring them to a wire rack to cool completely.

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