Hearty Rye Chocolate Chip Cookies
Hearty Rye Chocolate Chip Cookies
Rich & Delicious Rye Chocolate Chip Cookies: A Perfect Blend of Bittersweet Dark Chocolate
Indulge in these delightful rye chocolate chip cookies, where the wholesome notes of rye flour meet the intense flavor of dark chocolate for a perfectly balanced bittersweet taste. Feel free to adjust the rye flour ratio to your preference for an even richer, nuttier aroma. • This video was produced using products purchased with store credit kindly provided by B&C Market.
Ingredients (Yields approx. 16 cookies)- 115g unsalted butter, softened at room temperature
- 80g dark brown sugar
- 70g granulated sugar
- 1 large egg, at room temperature
- 3g vanilla extract (approx. 1/2 tsp)
- 110g rye flour
- 60g all-purpose flour
- 3g baking soda (approx. 1/2 tsp)
- 1g salt (a pinch)
- 100g dark couverture chocolate, finely chopped or chips
- 30g dark chocolate chips
Cooking Instructions
Step 1
In a large bowl, cream together the softened unsalted butter with both the dark brown sugar and granulated sugar. Beat with a whisk or spatula until the mixture is light, fluffy, and pale. Ensure the sugars are well incorporated and dissolved.
Step 2
Add the room-temperature egg, vanilla extract, and salt to the creamed butter mixture. Whisk vigorously until well combined and the mixture is smooth, taking care to prevent the egg from curdling. Continue mixing until everything is smoothly incorporated.
Step 3
In a separate bowl, sift together the rye flour, all-purpose flour, and baking soda. Gradually add these dry ingredients to the wet ingredients. Sifting prevents lumps and ensures a lighter texture for the cookies.
Step 4
Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Mix only until no dry flour streaks remain; overmixing can result in tough cookies.
Step 5
Stir in the chopped dark couverture chocolate and dark chocolate chips. Mix gently until they are evenly distributed throughout the dough. These chocolate pieces will add wonderful pockets of flavor and texture.
Step 6
Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Chill in the refrigerator for at least 30 minutes to 1 hour. This resting period firms up the dough, making it easier to shape and enhancing the cookies’ flavor development.
Step 7
Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper. Scoop rounded portions of the chilled dough onto the prepared baking sheet, leaving ample space between each cookie, as they will spread during baking.
Step 8
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers look slightly soft. Keep in mind that oven temperatures can vary, so adjust baking time as needed. The cookies should look set but not overly browned.
Step 9
Once baked, carefully transfer the cookies from the baking sheet to a wire rack using a spatula. Allow them to cool completely on the rack. This prevents the bottoms from becoming soggy or overcooked.
Step 10
Enjoy your delicious homemade rye chocolate chip cookies! They pair wonderfully with a glass of milk or a warm cup of coffee.
