Apr 17, 2018

Rye Chocolate Chip Cookies | #CreativeCookieExchange

These Rye Chocolate Chip Cookies are surprisingly complex and flavorful. I may never go back to just wheat flour for chocolate chip cookies. 


Rye Chocolate Chip Cookies
One of the keys to making these rye chocolate chip cookies is toasting the rye flour in a skillet until it gets all fragrant and browned. It adds an amazing nutty flavor to these chocolate chip cookies.

If you are skeptical about rye, rest assured that there is no deli rye flavor. That flavor is typically from the caraway seeds that are added to rye bread. The taste of rye flour alone is complex and sort of earthy, but not overly assertive.

I did not tell any of my taste testers that there was rye in these cookies, and just waited to see what they had to say. Both adults and kids loved them and never suspected a thing.

As a bread baker, I always have a variety of rye flours on hand in my freezer. I loved that I could use the flour in cookies!

These Rye Chocolate Chip Cookies were chewy, chocolaty, and a big hit with everyone who tried them.

Rye Chocolate Chip Cookies

You can use either medium or dark rye in these chocolate chip cookies. Dark rye is more readily available in grocery stores, typically in the Bob's Red Mill section. You can find medium rye online at King Arthur Flour.

To quote my oldest grandson, these cookies were "duh-lish-ous." Emphasis on each syllable. To quote my youngest grandson, "I don't usually like chocolate chip cookies, but these are really good. And I love anything made by grandma." Love these boys.

For the chips, I used a mixture of bittersweet and semisweet chocolate chips. These things were "duh-lish-ous!"

P.S. Even if these cookies seem a bit underdone, they firm up after coming out of the oven, so try to take them out of the oven on the early side.

Yield: 24 cookies

Rye Chocolate Chip Cookies

ingredients:


  • 124 grams (7/8 cup) unbleached all purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 140 grams (1 cup) rye flour
  • 12 tablespoons salted butter, cut into 1/2 inch cubes, and refrigerated
  • 248 grams (1 1/4 cups) granulated sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 tablespoon vanilla extract
  • 225 grams (about 1 1/2 cups) dark chocolate chips

instructions:


  1. Preheat the oven to 350 degrees F with a rack in the middle of the oven. Line 2 half sheet pans with parchment paper. 
  2. In a medium bowl, whisk together the AP flour, salt, and the baking soda. Set aside. 
  3. In a large skillet, toast the rye flour for about 5 minutes over medium heat, stirring it regularly. The flour should turn to the shade of peanut butter. Remove the pan from the heat and add the butter. Stir until the butter has melted. Let cool to room temperature. 
  4. In a large bowl, mix the sugar, eggs, molasses, and vanilla. Stir in the cooled rye and butter mixture. Add the AP flour mixture and stir until just combined. Add the chocolate chips and stir to evenly distribute. 
  5. Using a #30 cookie scoop or two tablespoons, portion the dough in mounds on the two baking sheets, two inches apart. Bake the cookies, one sheet at a time, for 8 to 12 minutes. The cookies should be just firm on the edges and soft in the middle. 
  6. Cool the cookies on the pan for 5 minutes, and then transfer them to a wire rack to cool completely. Store in an airtight container. 
The #CreativeCookieExchange is baking with WHOLE GRAINS in April and we’d love for you to join us! The possibilities begin with whole wheat and oats, but maybe you’ll find a new grain to bake with in your kitchen such as quinoa, amaranth, or buckwheat! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Rye Chocolate Chip Cookies

4 comments:

  1. Aren't your taste testers the best! What adorable comments from your grandsons. They are lucky boys to have your baking and cooking in their lives. Beautiful cookies!

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  2. you know I'm going to be all over this recipe soon, don't you?

    I do keep a variety of rye flours around for those "rye flour emergencies"

    ;-)

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    Replies
    1. These are excellent Sally. Just don't tell anyone there's rye in there until after they try them. =)

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