Order our cookbook today

3d Cookbook

and save 40% off the cover price!

The chocolate chip cookie all grown up
Milk Street Bowtie Rye Chocolate Chip Cookies

Rye Chocolate Chip Cookies

1 hour 20 minutes active

Free

Browning the butter and rye flour added complex, nutty flavor that balanced the sweetness of these cookies. If you can’t find rye flour, substitute whole-wheat or graham flour. A touch of molasses (blackstrap, if available) deepened the flavor and added a welcome bitterness. While we preferred chopping our own bittersweet chocolate, high-quality chocolate chips are fine.

124 grams (1 cup) all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
140 grams (1 cup) rye flour
12 tablespoons (1½ sticks) salted butter
248 grams (1¼ cups) white sugar
2 large eggs
1 tablespoon molasses
1 tablespoon vanilla extract
210 grams (about 1½ cups) dark chocolate chips or chopped bittersweet chocolate
113 grams (1 cup) pecans, toasted and chopped (optional)
Ingredients
  • 124

    grams (1 cup) all-purpose flour

  • ¾

    teaspoon kosher salt

  • ½

    teaspoon baking soda

  • 140

    grams (1 cup) rye flour

  • 12

    tablespoons (1½ sticks) salted butter

  • 248

    grams (1¼ cups) white sugar

  • 2

    large eggs

  • 1

    tablespoon molasses

  • 1

    tablespoon vanilla extract

  • 210

    grams (about 1½ cups) dark chocolate chips or chopped bittersweet chocolate

  • 113

    grams (1 cup) pecans, toasted and chopped (optional)

More

Desserts

Down arrow

Rye Chocolate Chip Cookies

Get Ready to Cook

24

cookies

1 hour

20 minutes active

Tip

Don’t be afraid to cook the roux until it's quite dark—ours was the shade of peanut butter—and fragrant. It should smell nutty.

Ingredients
  • 124

    grams (1 cup) all-purpose flour

  • ¾

    teaspoon kosher salt

  • ½

    teaspoon baking soda

  • 140

    grams (1 cup) rye flour

  • 12

    tablespoons (1½ sticks) salted butter

  • 248

    grams (1¼ cups) white sugar

  • 2

    large eggs

  • 1

    tablespoon molasses

  • 1

    tablespoon vanilla extract

  • 210

    grams (about 1½ cups) dark chocolate chips or chopped bittersweet chocolate

  • 113

    grams (1 cup) pecans, toasted and chopped (optional)

Step 1 of 3

Brown the butter

124
grams (1 cup) all-purpose flour
¾
teaspoon kosher salt
½
teaspoon baking soda
140
grams (1 cup) rye flour
12
tablespoons (1½ sticks) salted butter

Heat the oven to 350ºF with a rack in the middle position. Line 2 baking sheets with kitchen parchment. In a medium bowl, whisk together the all-­purpose flour, salt and baking soda.


In a 12-inch skillet over medium-high, toast the rye flour until fragrant and a shade or two darker, about 5 minutes, stirring frequently. Remove the skillet from the heat, then add the butter and stir until melted.

Step 2 of 3

Make the dough and chill

248
grams (1¼ cups) white sugar
2
large eggs
1
tablespoon molasses
1
tablespoon vanilla extract
210
grams (about 1½ cups) dark chocolate chips or chopped bittersweet chocolate
113
grams (1 cup) pecans, toasted and chopped (optional)

In a large bowl, mix together the sugar, eggs, molasses and vanilla. When the rye mixture is cool to the touch, slowly stir it into the eggs.


Add the dry ingredients and stir until combined. Stir in the chocolate chips and nuts, if using.

Step 3 of 3

Bake, cook, and serve

Drop 2-tablespoon mounds of dough about 2 inches apart on the prepared baking sheets. One sheet at a time, bake until the edges are firm and the centers are soft, 8 to 12 minutes, rotating the sheet halfway through. Cool on the sheet for 5 minutes, then transfer to a wire rack and cool for 10 minutes. Repeat with the second sheet.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Desserts