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Home » Chocolate Chip Cookies

Rye Flour Chocolate Chip Cookies

Modified: Apr 27, 2022 · Published: Mar 15, 2015 by Anna · This post may contain affiliate links · 3 Comments

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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.

Rye Flour Chocolate Chip Cookies

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.

Update

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.

  • Dark Chocolate Rye Flour Cookies
  • Mary's Rye Quick Bread
  • German Dark Rye Round Loaves
  • Caraway and Rye Peanut Butter Cookies
  • Dark Rye Bread

Recipe

Rye Flour Chocolate Chip Cookies

Rye Flour Chocolate Chip Cookies

Cookie Madness
Toasted pecans really contribute to the texture (and flavor) of these chocolate chip cookies. I haven't tested them without the pecans.
Print Recipe Pin Recipe
Prep Time 1 hour hr 10 minutes mins
Cook Time 10 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 40

Ingredients
 

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

More Chocolate Chip Cookies

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    Brown Butter Oatmeal Chocolate Chip
  • John's Kitchen Sink Cookies recipe adapted from The Sono Bakery Cookbook and Martha Stewart's Everyday Food.
    John's Kitchen Sink Cookies
  • Butter Powder Chocolate Chip Cookies recipe
    Butter Powder Chocolate Chip Cookies
  • Martha Stewart Fired Me Chocolate Chip Cookie recipe by Sarah Gormley, author of The Order of Things.
    Martha Stewart Fired Me Cookies

Comments

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  1. Sonya says

    March 16, 2015 at 10:33 am

    I use both types of rye flour myself and recently learned that the white rye is just like white flour..they remove the bran and germ. King Arthur flour also sells a medium rye which has just some of the rye and germ removed.

  2. Anna says

    March 15, 2015 at 6:38 pm

    Erin, the light rye flour should work too. The dark was darker than light, but it wasn't so dark in that it would make a dramatic difference.

  3. Erin @ The Spiffy Cookie says

    March 15, 2015 at 6:25 pm

    Ooo I just found rye flour this weekend after hunting for awhile. I think it is light flour though, not dark. Either way it sounds like a fun way to use it!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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