Get the Recipe: Super Chewy and Nutty Rye Chocolate Chip Cookies
This rye chocolate chip cookie recipe makes super nutty cookies with perfectly chewy centers and crispy edges! Rye flour in the recipe (and resting the dough overnight) makes the cookies extra chewy and flavorful.
Ingredients
- 1 cup (4.5 ounces or 128 grams) all-purpose flour
- ⅔ cup (2.45 ounces or 69 grams) rye flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup tightly packed (5.65 ounces or 160 grams) light or dark brown sugar
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 4 ounces (113 grams) dark chocolate (between 60% and 70% cocoa), from whole fèves or a high-quality chocolate bar, chopped into ½- to 1-inch pieces
- 4 ounces (113 grams) milk chocolate (between 30% and 40% cocoa), from whole fèves or a high-quality chocolate bar, chopped into ½- to 1-inch pieces
Instructions
- Mix the dry ingredients. In a small bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
- Mix the butter, sugars, egg, and extract. In a medium bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute. Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients and chocolate. Gradually mix in the dry ingredients until just combined. Add both the dark and milk chocolate all at once and mix until the chocolate is evenly distributed throughout, about 1 minute.
- Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls on a parchment-lined sheet pan.
- Refrigerate the cookie dough balls overnight. Loosely cover the cookie dough balls with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- When ready to bake the cookies, defrost the cookies, and prep the oven and baking pans. Remove the cookie dough from the refrigerator and set on the counter to thaw slightly while you preheat the oven.Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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