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Jul 26, 2020

Double Chocolate Rye Cookies

These double chocolate rye cookies are super chocolaty and decadent. Loaded with cocoa powder and lots of chopped bittersweet chocolate, these cookies will please any chocolate lover.

Double Chocolate Rye Cookies

When there is a platter of cookies, I always go for the chocolate ones... the more chocolate the better.
Some of my favorites include Mexican hot chocolate cookies, Levain Bakery dark chocolate chocolate chip cookies, and homemade Thin Mints.

If the dough is chocolate and the chips are chocolate, I'm all in.

These cookies are pretty much double chocolate. The dough is chocolate and the add-in is chopped chocolate... pretty much chocolate on chocolate. All I know is that I sent these home with my teen grandson to share with the rest of the family and he pretty much ate them all.

Chocolate Rye Cookies

How to make these chocolate rye cookies:

One of my favorite things about these cookies (besides the chocolate) is that they are slice-and-bake. Than means that you prepare the dough, wrap it up, and stick it in the refrigerator to chill. You can make the dough the day before baking, making the process super easy.

First, you whisk together the dry ingredients... flours, cocoa powder, salt, and baking soda.

Next, you beat the butter, dark brown sugar, and vanilla.

After that, you beat in the dry ingredients. Once the dough is smooth, you beat in some chopped chocolate. and then roll up the dough into a log. Refrigerate the log for at least 3 hours, and then slice and bake!

Double Chocolate Rye Cookies rolled up

After wrapping the log in parchment and plastic wrap, I like to secure a split paper towel cardboard center to help the dough stay rounded rather than flattening on one side. I keep a couple of these on hand for slice-and-bake cookie cravings.

These cookies are a take on Dorie Greenspan's World Peace Cookies, but with half of the flour replaced with rye. The rye version appears in The Joys of Baking by Samantha Seneviraine. The stories accompanying the recipes are touching and a wonderful read, as are the recipes themselves.

I happen to have a lot of rye on hand after making this light rye sourdough bread and these apple raisin rye muffins. Plus, I love the idea of using rye in cookies.

The rye flour adds a nice texture to these cookies. If, when you hear "rye," you think of deli rye, don't worry about that. These cookies are simply slices of deep chocolate flavor... like dark chocolate bars in a cookie form.

More cookies with Rye:

Rye Cranberry Chocolate Chunk Cookies

Toasted Rye Chocolate Chip Cookies

Double Chocolate Rye Cookies on baking sheet

One of my least favorite kitchen chores is chopping chocolate, but these cookies make it totally worth it. Because these cookies are thinly sliced, you don't want to use chocolate chips. Plus, you want the chocolate itself to be able to melt into the cookie dough as they bake, and chocolate chips are manufactured to hold their shape.

The best way to finely chop chocolate is to use a long serrated or chef's knife and cut the chocolate on a wooden cutting board with the part of the knife that is closest to the handle. Hold the handle with one hand and press down with the other hand over the chocolate to finely chop it. I usually start with a corner.

Rather than measure the chocolate after it has been chopped, weigh it first. Then you know exactly how much to chop, regardless of volume.

As I constantly preach, get a kitchen scale!

Double Chocolate Rye Blackout Cookies

This week, the From Our Dinner Table theme is easy chocolate recipes. These slice-and-bake cookies are super easy, and super delicious. Check out everyone else's chocolate-y desserts.

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

Double Chocolate Rye Cookies

Double Chocolate Rye Cookies
Yield: 48 cookies
Author: Karen Kerr
These double chocolate rye cookies are super chocolaty and decadent. Loaded with cocoa powder and lots of chopped bittersweet chocolate, these cookies will please any chocolate lover.


  • 100 grams (3/4 cup/3 3/8 ounces) all-purpose flour
  • 95 grams (3/4 cup/3 1/4 ounces) medium rye flour
  • 1/3 cup natural cocoa powder (Hershey's is fine)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) room temperature unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon pure vanilla extract
  • 6 ounces bittersweet chocolate, finely chopped


  1. Whisk together the flours, cocoa powder, salt, and baking soda in a medium bowl. 
  2. In the bowl of a stand mixer or a large bowl with a hand mixer, beat the butter and brown sugar for about 2 minutes on  medium speed. 
  3. Beat in the vanilla until incorporated. 
  4. Add the flour mixture and beat until mixed in and then beat in the chopped chocolate. 
  5. Turn the dough out onto a sheet of parchment paper and briefly knead it together. 
  6. Divide the dough in half and form each half into a log, 1 1/2 inches round. 
  7. Wrap each log with parchment and plastic wrap and refrigerate for at least 3 hours. You can also refrigerate overnight. 
  8. When ready to bake, heat the oven to 325 degrees F. and line 2 baking sheets with parchment or silicone baking mats. 
  9. Cut the dough into 1/4 inch slices and place them on the baking sheets, 2 inches apart. You might have to use your fingers to push the dough back into rounds. If the dough is getting too soft to slice, return it to the refrigerator to re-chill. 
  10. Bake the cookies, 1 sheet at a time, for 10 to 12 minutes. Cool on the baking sheet on a wire rack for 5 minutes, and then transfer the cookies to another wire rack to cool completely. 
  11. Repeat with the rest of the cookie dough. You can re-use the baking sheets once they have cooled. 
  12. Store the cookies in an airtight container. 
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cookies, rye, chocolate
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  1. Oh my goodness these sound SO delicious - can't wait to try them!!

    1. You would never know there is rye in them.


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