Rye Chocolate Chip Cookies
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
In this take on classic chocolate chip cookies I use King Arthur Organic Rye Flour to create these Rye Chocolate Chip Cookies that are sweet and nutty. Adding rye flour in addition to all purpose flour adds a hearty flavor that makes these cookies perfect for fall baking!
If you like twists on classic chocolate chip cookies, check out my Sesame Chocolate Chip Cookies, Coconut Chocolate Chip Cookies, or my Kamut Flour Chocolate Chip Cookies.
Table of Contents
These Rye Chocolate Chip Cookies taste sweet, salty, and hearty with the addition of the rye flour. They are a perfect chocolate chip cookie for fall. These Rye Chocolate Chip Cookies are soft, chewy and bursting with flavor.
They will make you just say that's a really good chocolate chip cookie. I hope you'll try out these Rye Chocolate Chip Cookies! These are one of my new favorite chocolate chip cookie recipes, and they will be made often in my house.
Why You'll Love This Recipe
Twist on a Classic: This recipe takes a classic chocolate chip cookie and adds rye flour for additional depth of flavor!
Soft & Chewy: These are soft and chewy, just like a classic chocolate chip.
Sweet & Salty: I love adding flaky sea salt on top of these cookies because it gives them that sweet and salty combo that I am obsessed with!
Ingredients
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Equal Exchange Organic Semi Sweet Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined, then continue to cream butter and sugar for 5 minutes until light and fluffy.
Step 2
Add the eggs, all purpose flour, rye flour, baking powder, baking soda, and sea salt in that order and mix on low until combined into a dough. Add the chocolate chips, and mix on low to combine.
Step 3
Line a baking sheet with parchment paper. Using your hands, form the dough into 18 balls and place them on the prepared baking sheet. Place the baking sheet in the fridge for 1 hour.
Step 4
Preheat the oven to 375°F. Line another baking sheet with parchment paper. Transfer half the cookies to the second baking sheet, and space them 1-inch apart.
Step 5
Bake for 12 to 15 minutes or until lightly browned on the bottoms. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet. (If baking at high altitude, be sure to check the Notes for high altitude baking instructions).
Baker's Tips
- Make sure your butter is soft. I prefer to leave butter out on the counter to soften naturally as that's the best method.
- I use all light brown sugar in this recipe, if you don't have light brown sugar, you can easily make your own with my recipe for How to Make Light Brown Sugar with just two ingredients you probably already have!
- It's important to refrigerate the cookie dough, otherwise these can spread too much.
- I use flaky sea salt on top, feel free to leave it off if you don't want a salty cookie. Or, you could even use fine sea salt if that's all you have.
FAQ's
You can easily make your own with my recipe How to Make Light Brown Sugar. You could also use half cane sugar and half dark brown sugar in its place.
Yes! The cookie scoop and I do not get along, so I always hand roll. But, you can definitely use a cookie scoop if you prefer.
These are soft and chewy cookies so be sure to store them in an airtight container to keep them fresh.
Craving More?
Rye Chocolate Chip Cookies
Ingredients
- 113 grams salted butter (softened)
- 226 grams light brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 large eggs
- 165 grams all purpose flour
- 90 grams rye flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- Flaky sea salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined, then continue to cream butter and sugar for 5 minutes until light and fluffy.
- Add the eggs, all purpose flour, rye flour, baking powder, baking soda, and sea salt in that order and mix on low until combined into a dough. Add the chocolate chips, and mix on low to combine.
- Line a baking sheet with parchment paper. Using your hands, form the dough into 18 balls and place them on the prepared baking sheet. Place the baking sheet in the fridge for 1 hour.
- Preheat the oven to 375°F. Line another baking sheet with parchment paper. Transfer half the cookies to the second baking sheet, and space them 1-inch apart.
- Bake for 12 to 15 minutes or until lightly browned on the bottoms. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
Join Our Organic Community
Leave a Comment