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.
