This is a cookie recipe I first made four years ago, and I’m excited to finally bring it to you here.
These cookies use dark rye flour, which creates a complex, nutty, and gentle sweetness to complement the dark chocolate chips. The brown sugars add richness and allow the interior of the cookies to be chewy while the exterior gets crisp.
Dark Rye Flour Chocolate Chip Cookies
Ingredients:
½ cup unsalted butter (1 stick), softened
½ cup packed dark brown sugar
½ cup packed light brown sugar
½ cup white granulated sugar
1 large egg
1 tsp vanilla extract
1 ½ cups dark rye flour
1 tsp baking powder
½ tsp kosher salt
6 ounces chopped dark chocolate (or about 1 cup chips)
Flaky sea salt (optional, for sprinkling on top)
Instructions:
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or coat the sheet’s cooking surface lightly with nonstick spray.
In a large bowl, mix the sugars and butter. Stir in the egg and vanilla extract until whipped smooth. Add the flour, baking powder, and salt, and mix until fully incorporated.
Add in the chocolate chunks/chips and mix just enough to distribute them evenly.
Scoop 1/4-cup amounts of the cookie dough and roll into balls. Place the dough balls onto the prepared baking sheets and press gently into a disk about 1-inch thick.
Sprinkle the cookies with some sea salt (optional) and bake until the cookies have spread and are browned on the bottom, about 12 minutes.
Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely.
Enjoy!
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