Rye-diculous Chocolate Chip Cookies
Chewy, chocolatey, and just a little nutty – these rye flour cookies might be the most addicting thing you bake this fall.
It’s been a minute.
Welcome to Ryevember. A month where we respect rye and all its nutritional goodness. While I’ve already bragged about Ryman Rye, I dedicate the rest of this month to sharing irresistible recipes to show y’all that rye isn’t a niche flour that’s only delegated to Scandinavians or health-nuts.
Let’s jump in with my favorite recipe I developed using rye— chocolate chip cookies.
Why rye?
Rye flour is an unusual choice for chocolate chip cookies, but don’t underestimate it! It adds fiber, a rustic texture, and a subtle, hearty flavor that pairs beautifully with the semi-sweet chocolate chips. With just a touch of cacao powder, you can intensify the chocolate without overwhelming the rye's character.
Ingredients
1 ⅔ cups Ryman Rye flour (200g)
1 tsp baking soda (4g)
1 tsp kosher salt (4g)
1 ⅓ sticks unsalted butter, softened (160g or about 11 tbsp)
½ cup granulated sugar (100g)
½ cup packed brown sugar (110g)
⅔ tsp vanilla extract (3g)
1 large egg + 1 egg yolk (75g total)
1 ½ - 3 tbsp cacao powder, depending on chocolate intensity (10-20g)
1 ½ tbsp milk, optional for extra moisture (20g)
1 ⅓ cups semi-sweet chocolate chips (225g)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the Ryman rye flour, baking soda, kosher salt, and cacao powder. Set aside.
Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
Add egg and vanilla: Beat in the egg and yolk, followed by the vanilla extract, until smooth. Add 20g of milk if using for extra moisture.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Fold in chocolate chips into the batter.
Shape the cookies: Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. Slightly flatten each ball.
Bake for 9-11 minutes until the edges are golden but the centers are slightly soft.
Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
