Rye Flour Chocolate Chip Cookies were my follow-up to Hal's Favorite Chocolate Chip Cookies which were a big hit with friends. The spices and powdered sugar were one reason, but the texture also made the cookies special. They were lumpy, bumpy, had crispy edges, were chewy in the center, and kind of dense -- not cakey at all. As much as we liked HAL's, I wanted to try a non-spiced variation. That, and I wanted to try putting rye flour in the dough.
Dark Rye Flour Chocolate Chip Cookies
The dark rye flour added a little nuttiness and was a fun addition, but I think a mixture of wheat flour would give the same results. Since this was a new recipe, I weighed most of my ingredients for accuracy. Given the nature of flour, I'm not so sure using volume measurements would be accurate, so use a scale if you have one.
These cookies are very good, but since posting this recipe I've found another great chocolate chip cookie recipe that includes rye flour. It's called Mokonuts Cranberry Rye Chocolate Chunk Cookies. So if you like a little dried fruit in your cookies, you may want to try that one.
Rye Flour Chocolate Chip Cookies
- 195 grams 1 ⅓ cups bread flour or all-purpose flour
- 84 grams ⅔ cup dark rye flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 230 grams 1 cup unsalted butter, cool room temperature
- 295 grams 1 ½ cups packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup toasted and chopped pecans not really optional
- 2 cups dark chocolate chips
- Mix together flour, rye flour baking soda and salt, and set aside.
- In a large mixing bowl, beat butter and brown sugar with an electric mixer until creamy. Add the egg and vanilla and beat until light and fluffy.
- Add dry ingredients to butter mixture and mix well to form dough. It should be somewhat dry. Stir in pecans and chocolate chips.
- Scoop up level tablespoon of dough and arrange them on a foil lined baking sheet. Don't worry about spacing because this step is just to chill the dough and get the mounds cold.
- Chill the dough balls for about an hour or until ready to bake. You should have anywhere from 38 to 42. You can skip this step if you want, but chilling usually improves the shape.
- Preheat oven to 375 degrees. Line baking sheets with parchment paper. Arrange balls about 2 inches apart on lined baking sheets and bake 8-10 minutes or until edges are brown and middles appear set. Let cool on baking sheets about 5 minutes, then transfer to wire racks and let cool completely.