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Rye Chocolate Chip Cookies

24 cookies

1 hour 20 minutes active

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We’ve eaten plenty of Toll House chocolate chip cookies. And while they’re good, we wanted something different—a more complex cookie with a robust flavor that could balance the sugar and chocolate. We found inspiration on a visit to Claire Ptak’s Violet bakery in London, where she’s a fan of switching things up. Think rye flour for an apricot upside-down cake. Rye is a little bitter, a little savory, and it makes the perfect counterpoint for the sugary high notes of a chocolate chip cookie. First, though, we had to make a few adjustments. Rye has less gluten than all-purpose flour so it bakes differently and requires more liquid. We decided to go almost equal parts rye and all-purpose flours and recommend that you weigh for best results. Toasting the rye flour added complex, nutty flavor that balanced the sweetness of the cookies. Rye flour texture and flavor varies from brand to brand; we we preferred the cookies' spread and chew when made with Arrowhead Mills Organic Rye, with Bob's Red Mill Dark Rye as a close second. A touch of molasses deepened the flavor and added slight bitterness. These cookies continue to firm up after they come out of the oven; it is best to check them early and err on the side of under-baking.




Don’t use coarsely ground rye flour, as it absorbs moisture differently than finely ground, causing these cookies to spread too much during baking. Unfortunately, labels usually do not specify, but if the flour is visible in its packaging, coarsely ground has a granularity similar to cornmeal; finely ground rye has a powderiness much like all-purpose flour. We found Hodgson Mills rye flour, which is widely available, to be too coarse.

1 hour

20 minutes active


  • 130

    grams (1 cup) all-purpose flour

  • ¼

    teaspoon table salt


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Bill O.
February 3, 2023
I'm giving it a 5 because they were very good
I made these based on the reviews thinking they would be a game changer. While they were excellent cookies, I didn't think they were any better than my favorite regular chocolate chip cookies. Considering the extra work and cost, I won't make them again.
Amy G.
January 30, 2023
amy g.
This was a delightful chocolate chip cookie and really raised the bar! The texture was a perfect ratio of crunch to tender, and the flavor was outstanding and so well balanced. This will be the go-to chocolate chip cookie for us.
Erin T.
July 10, 2022
If you dont cool the rye mixture enough it will melt the chocolate some.
Craig B.
July 7, 2022
Best Milk Street Recipe So Far!
This is one of the top two recipes or the best out of a lot of good recipes from Milk Street. I subbed buckwheat flour for the rye flour and these turned out so tasty. A nice sweet malty sort of flavor and perfect texture like a cross between a cookie and a brownie. They spread very little so they had a nice disc or slightly craggy disc shape. I cannot go back to regular chocolate chip cookies. I might have been a little generous with the molasses, but nothing went wrong.
Frederick K.
October 16, 2022
Too sweet
Great recipe. Next time I’ll cut back on the sugar by 20%. Do you think this will change the texture of the cookies?
Sarah S.

I used semi-sweet chocolate chips, and they turned out too sweet for me. I should have cut the qty in half.

Constance O.

I usually see brown sugar in chocolate chip cookie recipes; what is the benefit of white sugar in this recipe?

Janelle C.

Hi Constance,

For consistency and flavor, we a purposeful amount of white sugar and molasses. As you may know, brown sugar has molasses mixed into it. It would be near impossible to gauge the molasses to sugar ratio.

The Milk Street Team

Gretchen W.

These are very yummy. Mine did not spread out as much as the images show, maybe due to the vanilla i used (gel vs liquid).

Connie L.

You have changed the recipe. I printed a copy in June 2020. Today I went back on line to watch the beginning step of browning the flour and noticed the increase in all purpose flour and sugar. The recipe from June turned out good. I took the cookies along with me on a wine tasting trip and my friends gobbled them up. Why the change?

Lynn C.

Hi Connie -

I believe the change you may be seeing is due to us updating our standards weights for flour and sugar per cup after doing some additional testing. The new weights should not have changed the volume measurements.

The Milk Street Team

Bill S.

I would like to suggest adding weight for sticky items like molasses. I found it easier to put the bowl on the scale and slowly pour the molasses until I hit 18 grams versus measuring with a spoon and dealing with stuff still on it.

This was also a great recipe. Loved the flavors. The cookie batter is very tasty.

Bill S.

I would like to suggest adding weight for sticky items like molasses. I found it easier to put the bowl on the scale and slowly pour the molasses until I hit 18 grams versus measuring with a spoon and dealing with stuff still on it.

This was also a great recipe. Loved the flavors. The cookie batter is very tasty.

Matthew R.

hey Chris, BIG difference between the video and the words in the recipe, "turn off the heat" but I see boiling butter --> which will reduce the moisture content on the final dough. Also, MOST important is the brand of butter, had great success with P and all others fail; looking online for the amount of water in the butters, guess which one has the least water and the most fat?? This is a great recipe that should be updated for more precision, baking after all is all about the percentage of weights between the wet and the dry and how long you wish to let them hydrolyze.

Julie P.

I really enjoyed the recipe but made a few changes with positive results.
I substituted espresso chips and walnuts . In stead of cookies I made bars in 11x7 pan prepped with Baker’s Joy baked for 28 minutes.

Paul W.

These are very tasty! I substituted macadamia nuts for the pecans and refrigerated the dough overnight before baking. The later step increased the baking time to 13 to 14 minutes. My wife’s office team loved them so a real keeper for the future.

Jarrod C.

If my grocery doesn't carry rye flour, is there an appropriate substitute (apart from regular flour)? Although, now I wonder what would be the point of making rye cookies when there's no rye...

Lynn C.

Hi Jarrod -

Since we developed this recipe specifically to use a combination of rye and white wheat flour, we didn't test it with other flours. Each flour behaves slightly differently - different amounts of protein, absorption rates, etc. - so it's often not a 1:1 substitution.

The Milk Street Team

Linda M.

I made this recipe as written. The cookies are a unique flavour and I really like them. (I will need to give some away!) Thank you for the treat.

Thomas F.

These cookies did not hold together well for me, so it was very difficult to get them onto the wire rack. It may have had to do with using Ghirardelli, which are larger chips. I also recommend toasting the rye flour first thing, as it took a while for the rye flour-butter mixture to cool, assuming we’re supposed to leave it in the skillet.

elizabeth b.

I was short on dark chocolate chips and so I used about a cup of chips and about a 1/4c chopped up unsweetened chocolate. I also used walnut bc that’s what I had. They are really yummy and surprisingly sweet.

Sharon S.

This is a great recipe with a sophisticated flavor. I make these on a regular basis and give them as gifts and everyone always raves about them. The last time I made them I sprinkled a little Maldon salt on them right after taking them out of the oven and I thought it added a nice savory profile to the sweetness.