Go Back

Rye Chocolate Chip Cookies

Rye flour and chopped dark chocolate add a new flavor dimension to the tried-and-true chocolate chip cookie recipe.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 24 people
Calories 4520.1 kcal

Equipment

  • 1 Electric Mixer
  • 2 Mixing Bowls One medium, one large
  • 2 Baking Sheets
  • 1 Whisk
  • 1 Cookie Scoop For consistent sizing

Ingredients
  

Main

  • 1 ¾ cups dark rye flour such as Bob's Red Mill(R Organic Stone Ground Dark Rye Flour)
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter softened
  • ¾ cup firmly packed dark brown sugar
  • 6 tablespoons white sugar
  • 1 large egg at room temperature
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 3 ½ ounces dark chocolate chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
  • 1 teaspoon flaky sea salt or to taste

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk rye flour, baking powder, salt, baking soda, cinnamon, and nutmeg together in a bowl until well combined.
  • Cream butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, molasses, and vanilla extract; beat until thoroughly combined. Mix in 1/2 of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in chopped chocolate. Dough will be somewhat thick.
  • Scoop out 1 1/2 tablespoon-sized pieces of dough and roll into balls. Place 2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Sprinkle cookies with flaky sea salt as soon as they come out of the oven. Allow cookies to cool on the baking sheet for 7 to 10 minutes before removing to a wire rack to cool completely.

Notes

The use of dark rye flour introduces a distinct earthy, slightly savory note that beautifully complements the dark chocolate; avoid overmixing the dough once the flour is added to prevent tough cookies, as rye has less gluten than all-purpose. For best results, use a high-quality dark chocolate (70% cacao or higher) and chop it yourself for irregular pieces that melt gorgeously throughout the cookie. The combination of cinnamon and freshly grated nutmeg elevates the aroma and flavor profile. Don't skip the flaky sea salt sprinkle immediately after baking; it provides a crucial textural contrast and brightens the overall taste. Ensure your butter is properly softened for a light and fluffy creamed mixture, and your egg is at room temperature for better emulsion. Proper cooling on the baking sheet allows the cookies to set and prevents breakage.