Seriously chewy Rye Chocolate Chip Cookies made using rye flour. These buttery cookies have crispy edges and sweet, nutty flavour. There’s no chilling the dough, so they can be ready to eat in under 40 minutes.
Meet my new favourite CCC’s. These easy Rye Chocolate Chip Cookies are thick, chewy and bursting with flavour.
Rye flour adds a hearty, nutty flavour, and when paired with brown sugar and sweet dark chocolate, it makes for a lovely malt-like cookie.
If you ate this cookie with your eyes closed, you would think it was an outrageously good CCC, but you might be hard pressed to put your finger on what makes it so good.
Rye flour is your new secret weapon in cookies. Surprisingly crisp, seriously chewy, with a buttery mouthfeel, these Rye Chocolate Chip Cookies are a ten out of ten.
Why you will love this recipe
- Malty flavour: The rye flour adds a delicious caramel, malt-like flavour that makes these cookies so moreish.
- Chewy texture: These cookies have a beautifully chewy texture, with crispy edges. They’re not too fat and not too thin.
- Quick to make: We’re not using brown butter or melted butter so you don’t need to chill the dough. These cookies will be baked and ready to eat in just 40 minutes.
- Make-ahead: You can easily make this recipe ahead of time and freeze the cookie dough.
Recipe testing
Honestly, I’m absolutely floored by the difference in taste and texture rye flour makes in these cookies.
I had seen rye flour cookies at bakeries before but I had no idea that flour (of all things!) could add so much to a cookie. Not just texturally but in flavour as well.
On first bite, you’d almost wonder if the cookies had molasses, golden syrup or treacle in them. But no – it’s just combination of brown sugar and rye flour. It’s heavenly. And since rye flour has less gluten than regular flour, it creates a cookie that is both chewy AND crispy.
When I first started developing this recipe, I started with my Levain Bakery Chocolate Chip Cookies. I swapped plain flour for rye flour but kept everything else the same. The result was a dense, hard cookie that didn’t spread at all (see left).
But it gave me everything I need to know. For test two, I knew I needed to reduce the amount of flour, add caster sugar and use room temperature butter rather than cold butter.
Less rye flour and more chocolate and voila! The perfect Rye Chocolate Chip Cookie.
I tested it again and I confirm this one spreads just the right amount. This is a big cookie that’s got substance without being too thick. And the hearty, wholesome flavour is just *chef’s kiss*.
Ingredients
Just a handful of pantry staples is all you need to make a batch of these Rye Cookies. The star ingredient is, of course, the rye flour – more on that below.
Here’s a quick summary of the key ingredients, including any substitutions you can make.
- Caster sugar AND brown sugar: The combination of both brown sugar and caster works like a dream in these cookies. Brown sugar aids in creating that caramel flavour and a chewy texture, while caster sugar helps with spreading and forming those deliciously crispy edges. If you do not have access to caster sugar, granulated sugar or white sugar will work. And use regular or light brown sugar rather than dark brown sugar.
- Rye flour: I used organic wholegrain rye flour for this cookie (Kialla Pure brand). Rye flour tends to have a low gluten content when compared to plain flour or all purpose flour, which is why it works so well in creating a chewy, tender cookie. There a two common types of rye flour, light rye and dark rye. I recommend finding a dark rye flour in this cookie recipe. If you can’t access rye flour, you can use plain flour or all purpose flour in this recipe to make regular chocolate chip cookies.
- Dark chocolate: I recommend using a good quality dark chocolate or bittersweet chocolate between 50-70% cocoa. I prefer to use a block of chocolate or chocolate bars rather than chocolate chips, as they tend to melt quicker in the oven – creating those gooey chocolate pockets we know and love. But you do you! Chocolate chips, melts or wafers are fine.
- Flaky salt: I haven’t added salt into the dough, but prefer to generously decorate the cookies with sea salt flakes while they’re still warm.
See recipe card below for a full list of ingredients and measurements.
How to make Rye Chocolate Chip Cookies
It’s easy to make a batch of my nutty Rye Chocolate Chip Cookies. You will need a hand mixer or a stand mixer fitted with a paddle attachment.
Here’s a step-by-step guide on how to make them. The full method and instructions are included in the recipe card below.
save this recipe
We'll email this post to you, so you can come back to it later!
Step 1: Add butter and sugars to a large bowl. Mix using an electric mixer on medium speed just until combined and creamy.
Step 2: Add egg and vanilla extract. Mix again on medium speed just to combine.
Step 3: Add the dry ingredients. Mix again on low speed just until a soft cookie dough forms.
Step 4: Roughly chop chocolate. Add chocolate chunks to cookie dough and mix briefly.
Step 5: Portion out cookie dough (roughly 2 tablespoons each) into balls. Place on prepared baking trays, leaving room for cookies to spread.
Step 6: Bake for 12-13 minutes or until cookies are golden brown. Sprinkle the top of the cookies with flaky sea salt. Leave to cool completely.
Storage instructions
Storage: You can keep leftover baked cookies in an airtight container at room temperature for 3-4 days.
Make ahead: Alternatively, you can roll and freeze the cookie dough balls to make them ahead of time. You can then leave the dough at room temperature for 15 minutes before baking as per instructions below.
Jess’s recipe tips
Here are my tips for creating perfect Rye Chocolate Chip Cookies every time.
- Use a baking scale: To achieve the perfect rye cookie that spreads just the right amount, use a baking scale to measure your flour. It is very easy to over-measure flour when using measuring cups. This could result in a dry, tough cookie that doesn’t spread (just like my first attempt).
- Choose the right rye: There are a few different types of rye flour, but you’ll want to find a dark rye flour for this recipe. It’ll help give you a chewy cookie with a toasted nutty flavour.
- Consider the bake time: I’ve suggested a bake time for 12-13 minutes as these cookies are quite large but they will still be chewy in the middle. If you prefer a crisper cookie, consider baking them for a minute or two longer. Just remember that cookies firm up as they cool!
Frequently asked questions
Yes absolutely! I prefer chopped chocolate for those gooey puddles of chocolate, but chocolate chips, melts, wafer or chunks are perfectly fine to use!
Yes! I’ve tried these with milk chocolate and they are delicious. I do prefer dark chocolate in this recipe, but you can use whatever you like.
The most common reason for cookies not spreading in the oven is adding too much flour. Using a baking scale to measure your flour will ensure you add just the right amount.
If your cookies are too flat, it could be that your butter was too warm to begin with or you may have over-mixed your butter and sugar. The easiest way to stop your cookie dough from spreading too much is by chilling the dough in the fridge or even the freezer before baking.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Rye Chocolate Chip Cookie recipe
Chewy Rye Chocolate Chip Cookies made using rye flour.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cup) dark rye flour (see notes)
- 1/2 teaspoon baking soda
- 150 grams (1 cup) block of dark chocolate or bittersweet chocolate (50-70% cocoa)
- Sea salt flakes, to sprinkle
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking or parchment paper.
- In a large mixing bowl, add the butter and sugars and beat using an electric beater on medium speed for a minute or two until combined.
- Add vanilla and egg and beat until combined, scraping down the sides of the bowl. Add rye flour and baking soda and beat again on low speed just until a soft cookie dough forms.
- Roughly chop chocolate. Add chocolate to the cookie dough and stir to combine.
- Scoop out cookie dough (roughly 2 tablespoons each) and roll in balls and place on baking trays, leaving room for the cookies to spread. Place in oven for 12-13 minutes or until golden brown on the edges.
- Leave cookies to cool for 5 minutes before transferring to a wire rack to cool completely. Generously sprinkle cookies with sea salt.
Notes
Rye flour: I used organic wholegrain rye flour for this cookie (Kialla Pure brand). Rye flour tends to have a low gluten content which is why it works so well in creating a chewy, tender cookie. I recommend finding a dark rye flour in this cookie recipe.
Dark chocolate: I recommend using a good quality dark chocolate or bittersweet chocolate between 50-70% cocoa. I prefer to use a block of chocolate rather than chocolate chips, as it tends to melt quicker in the oven – creating those gooey chocolate pockets. But chocolate chips, melts or wafers are fine.
Storage: You can keep leftover baked cookies in an airtight container at room temperature for 3-4 days.
Make ahead: Alternatively, you can roll and freeze the cookie dough balls to make them ahead of time. You can then leave the dough at room temperature for 15 minutes before baking as per instructions below.
Nutrition Information
Sheryl says
LOVE, LOVE, LOVE this recipe! Thank you for sharing it with us out here in love-of-baking land! LOL Because we like things savory, I used only 1/2 c. coconut sugar and added 1/8 t. sea salt. Turned out perfect for us. Love rye flour. Easy to digest!
Jessica Holmes says
Yay! So glad you loved these as much as I do!
isa says
this was delicious, made this with normal rye flour because they don’t sell dark where i live and it was amazing anyways, also i substituted 50g of the chocolate with crushed toasted hazelnut praliné and it’s just wow. I made 45g cookies which made about 12-13 unids but i think 40g is okay for next time
Jessica Holmes says
That sounds amazing Isa! So pleased you liked these!
KO says
Can this be done without a mixer or is the beating essential ?
Jessica Holmes says
Hi, you can mix the butter and sugar together by hand but you,’ll need to make sure your butter is soft and it’ll take quite a bit of elbow grease!
Averee says
Very nice. Loved the cookies
Jessica Holmes says
So pleased you enjoyed these Averee!
kasia says
so quick and tasty !
Jessica Holmes says
So glad you enjoyed them Kasia!
Angie says
Excellent recipe! I had no idea you can use rye flour to make cookies. What a great find!The rye flour gives the cookie, a unique flavour and goes well with chocolate chips. Instead of of butter, I used sunflower seed butter. I will definitely make these again!
Jessica Holmes says
Isn’t it amazing Angie? So pleased you enjoyed these!
PENG PENG says
Thank you for an excellent easy recipe… everyone really loved these.
Jessica Holmes says
Love hearing that!
Sarah says
Wow, these cookies are amazing! Made 2x recipe (first time, why not?) with a little less sugar for my sister’s family and everyone loved them. Can’t wait to make them again!!! These cookies have opened my eyes to what rye flour can be used for beyond rye bread :
Jessica Holmes says
Yay! This makes me so happy Sarah! I’m the same – now I can’t go past these when I have rye flour on hand.
Josh says
We really enjoyed these! They were delicious!
Jessica Holmes says
Yay! So glad you enjoyed them Josh!