Hal’s Favorite Chocolate Chip Cookies were a big hit with our 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 and came up with Rye Flour Chocolate Chip Cookies made with a combination of all-purpose and dark rye flour.
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.
Rye Flour Chocolate Chip Cookies
- 195 grams 1 1/3 cups bread flour or all-purpose flour
- 84 grams 2/3 cup dark rye flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 230 grams 1 cup unsalted butter, cool room temperature
- 295 grams 1 1/2 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.