Rye Chocolate Chip Cookies
Published July 20, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- ½packed cup/110 grams dark brown sugar
- ½packed cup/110 grams light brown sugar
- ½cup/100 grams granulated sugar
- 1large egg
- 1teaspoon vanilla extract
- 1½cups/190 grams dark rye flour
- 1teaspoon baking powder
- ½teaspoon kosher salt
- 6ounces chopped dark chocolate (or about 1 cup chips)
- Flaky sea salt, for sprinkling
Nutritional analysis per serving (12 servings)
313 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 30 grams sugars; 4 grams protein; 165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
- Step 2
In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.
- Step 3
Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.
- Step 4
Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely.
Private Notes
Comments
Some Suggestions: Baking Powder: Instead, try baking soda in the same quantity, you'll get a better spread for a classic cookie. Rye Flour: Go half-and-half on the all-purpose and rye flour to get a less grainy texture. Sugars: Leave out the light brown, these cookies are already sweet enough. Finally, make these guys smaller! Wouldn't you like to have more than 12 cookies?
This is the third time I have made these, and I think it was the most successful. I cut the sugar in half (I genuinely wonder if it is a mistake how much sugar to flour and butter is in the recipe). And I used about half of the chocolate called for (Scharffen-Berger bittersweet dark chocolate that I chopped by hand). The rye flavor came through more successfully, and the cookies spread less while baking. It is definitely closer to what I like in a cookie.
I made the cookies twice now and used between 1/4 cup and 1/2 cup of sugar total. The cookies still come out sweet enough.
Baked the batter in a 9x9” parchment lined pan, using wet hands to press it out evenly. 350F for about 45 minutes, until golden brown on top and toothpick test is clean. Cut into 24 pieces when it’s just slightly warm. Used 1/3 less sugar, sprinkled on Maldon salt flakes right after taking it out of the oven. They tasted much better the next day and are firmer when completely cool. This is a very good recipe, I like the rye flour texture and taste.
Used 140G of sugar, an extra pinch of baking soda (as well as powder per recipe) and about 2/3 of chocolate chips. Followed exact recipe otherwise. Phenomenal! Leave lots of space between cookies on sheet.
So I made these the other night and after reading the comments reduced the sugar to 1 C rather than the 1 1/2 C called for, I like sweet things and these were plenty sweet. The rye flour gives it a really nice texture. Next time I might reduce the flour by an ounce to get a bit more spread, I like them crispier.
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