Chewy Rye Chocolate Chip Cookies
These soft and chewy chocolate chip cookies are made with rye flour for a twist on the classic chocolate chip. Thees are a hearty fall cookie that you are sure to love!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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.
Notes
Tips
- Always use a digital food scale for the best results.
- Make sure your butter is soft for the best chocolate chip cookies. 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 for an extra chewy cookie, if you don't have light brown sugar, you can easily make your own with my recipe for Homemade Light Brown Sugar with just two ingredients you probably already have! Using all light brown sugar makes incredibly soft chocolate chip cookies!
- 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.
- High Altitude — Bake at 375°F for 11 to 14 minutes or until lightly browned on the bottoms.
Nutrition
Calories: 216kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 159mgPotassium: 117mgFiber: 2gSugar: 16gVitamin A: 189IUCalcium: 31mgIron: 1mg
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