One of my favorite quick and easy desserts is most definitely chocolate chip cookies. I can whip up a batch in about 30 minutes and there is nothing better then when you need a quick sugar fix, am I right?! The best thing about cookies is that as long as you have a great cookie base, you can add in any mix-ins that your heart desires. Chocolate chips, nuts, fruit, etc. The list is endless! Another great thing about cookies is that you can use different types of flour, butter (well, browned and… not-browned), and sugars. Even a dessert as simple as a cookie can be something you never get bored of.
Enter in my recipe for Rye Chocolate Chip Cookies. These cookies are sweet, salty, chewy, and slightly crisp around the outsides. So really they are everything a good cookie should be! The entire recipe also comes together in about 30 minutes so you won’t be slaving away in a hot kitchen for hours for a sweet treat. There are two main components to this recipe that make the cookies so darn good: browned butter and toasted rye flour. These two ingredients take a plain ole chocolate chip cookie and make it 349879 times better.
If you have never had or used browned butter before you are seriously missing out. Browned butter is created when you melt butter and the milk solids toast and turn golden brown. This produces a butter that is toasty and nutty and perfect for savory and sweet recipes. It gives the butter caramel-y notes that enhances this recipe so well. Another important factor for this recipe is that the butter should be melted, not room temperature like most cookie recipes. I found that my favorite cookie recipes online all used melted butter. This ensures that the cookies will spread a good amount in the oven so that they have those crispy edges and gooey centers. Mmmm…
Next is the toasted rye flour. Rye flour is very similar to whole wheat flour in that it will give you a slightly nutty flavor but it has much less gluten than whole wheat flour so you’ll still have tender cookies. I love including re flour in cookie recipe because it gives them a more complex flavor that just 100% all purpose flour cookies. It also gives the cookies a bit of texture (not too much, don’t worry!) which I love. In this recipe you will see that it calls for toasting the rye flour too. This just enhances the flavor and makes the cookies even better. It seems like a lot of steps but trust me, it will all be worth it once you taste these cookies.
Now rye flour can be found in almost every grocery store nowadays and I always use Bob’s Redmill because I have been using their products for years and have never been disappointed. I often am able to find less common baking ingredients from them (rye flour, tapioca starch, etc) that I wasn’t able to find elsewhere. However, like I said, most grocery stores can at least one type of rye flour. All you need to do is put some in a pan and toast for 5 or so minutes and bam! Toasted rye flour ready to use for cookies.
One last thing that I wanted to address in this recipe is the chocolate chips. I opted to use half dark chocolate and half white chocolate. Now I’m not a big fan of white chocolate on its own but I love white chocolate in desserts like cookies. It gets all gooey and melty and enhances the flavor! I decided to use a mix of of the two chocolates because for some reason they both pair so well with the rye flour and browned butter. As always, I use full bars of chocolate and chop them in to rough chunks. Most chocolate chips contain stabilizers that don’t allow the chocolate to melt as much (ever noticed how chocolate chips keep their exact shape in the oven?) . Now of course if you want to use all dark chocolate, all white chocolate, or heck, even milk chocolate! then you definitely can, just make sure to use 8 ounces.
So if you are looking for a new chocolate chip cookies recipe, look no further! I believe strongly that everyone needs a great chocolate chip recipe and these Rye Chocolate Chip Cookies are my new go to recipe and I think they will be for you too! Trust me, they will not last long in your home. And if you try this recipe please share your thoughts, comments, and/or photos with me. I would love to hear from all of you. I hope you enjoyed this weeks recipe and happy baking everyone!
Rye Chocolate Chip Cookies
¾ Cup Rye Flour
¾ Cup All Purpose Flour
1 Teaspoon Baking Soda
¾ Teaspoon Kosher Salt
12 Tablespoons Butter, cubed
1 Cup Dark Brown Sugar, packed
¼ Cup White Granulated Sugar
1 Whole Egg
2 Egg Yolks
1 Teaspoon Vanilla Extract
4 Ounces Dark Chocolate
4 Ounces White Chocolate
Maldon Sea Salt Flakes, for topping
Preheat the oven to 375℉. Line two large baking sheets with parchment paper and set aside.
Toast the rye flour: In a pan over medium heat add the rye flour and cook, mixing constantly, until toasted and slightly more golden brown, about 5-7 minutes. Set aside until completely cooled down.
Brown the butter: In a small saucepan add the cubed butter and cook over medium heat, stirring occasionally. At first the butter while sputter and bubble up and eventually the bubbling will subside and the milk solids will start to toast and turn golden brown, this will take about 5-7 minutes. Transfer to a large bowl and let cool for about 5 minutes.
In another bowl whisk together the rye flour, all purpose flour, baking soda, and kosher salt. Set aside.
In the bowl with the browned butter add the brown and white sugar and whisk for about 30 seconds until everything is evenly combined an the sugars start to dissolve. Add in the egg and egg yolks and whisk again until combined, another 30 seconds.
Add in the dry ingredients into the bowl and mix together with a rubber spatula until combined— do NOT over mix. Fold in the dark and white chocolate until evenly dispersed.
Portion about 2 tablespoons of dough on the baking sheets, leaving about two inches between each cookie as they will spread a bit. Sprinkle a little bit of salt in the centers of the cookies.
Bake the cookies for 8-10 minutes or until the outer edges are golden brown. Let the cookies cool for 10 minutes before transferring them to a cooling rack as they will be very gooey/pliable.