Rye chocolate chip cookies are the grown up chocolate chip cookie you have been searching for. These cookies have everything you have been wanting in a drool worthy treat. They are nutty, bold, rich in flavor and texture with levels of depth. The toasted rye flour combines with dark brown sugar, rye whiskey, and bittersweet chocolate to completely transform and elevate a traditional chocolate chip cookie.
These are the boss of all the cookies I have on Ritzy Mom! They answer to no one, tantalize your taste buds, and will keep you coming back for more. So go on, shake up the PTA sessions, board meetings, and play-dates by bringing in a sexy bake that will get people talking and salivating. These cookies are also a sophisticated dessert for Emmy or Oscar parties and holiday celebrations.
These toasted rye chocolate chip cookies are crispy on the outside and chewy on the inside. They have an earthiness that is just what a Fall and Winter cookie recipe craves. So let’s get on with these sassy cookies!
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Rye Flour
Let’s talk about my latest ingredient obsession, the most rustic of all flours, Rye Flour. Rye flour is earthy and flavorful with a warmth and nuttiness that immediately changes the flavor profile of any recipe. All rye flours are not created equal. In fact, there are different types: light, medium, and dark. And then of course there is pumpernickel. Note that the lighter the flour, the closer to wheat flour it will taste. And these cookies are all about saltiness, richness, and standing out. So for these rye chocolate chip cookies, make sure to use whole dark rye flour that you can find here.
What I love about using rye flour in sweet bakes like these rye chocolate chip cookies, is you can adapt the boldness of flavor by simply tweaking ingredients. For example, if you want to omit the rye whiskey, swap in molasses or golden syrup instead. Want a sweeter bite to these salty gems? Then try semi sweet chips instead of bittersweet. Furthermore, if that kick of rye flavor is too rich for some, feel free to omit the toasting process. Either way you make these, you will have your taste testers smitten. And as always, send me a note if you need help with this part.
To begin making these amazing chocolate chip cookies, toast up that rye flour. Toasting the flour will enhance the boldness. To toast the flour, simply put the flour into a skillet over medium heat and stir it around for about five minutes The flour should get a couple shades darker and be aromatic. Be careful not to burn it, so make sure to stir it. Then remove from the heat to cool while you get started on the rest of these unique chocolate chip cookies.
Rye Chocolate Chip Cookies
To get started on the dough for these rye chocolate chip cookies, use a stand mixer fitted with the paddle attachment. Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper. Use room temperature ingredients.
These chocolate chip cookies use a combination of salted and unsalted butter. Because these cookies are all about flavor, and salted butter is my favorite kind for any chocolate chip cookies. If you are now craving every chocolate chip cookie imaginable, try my signature chocolate chip cookies or double chocolate chip cookies.
First, add your butters to the mixer and beat them on medium speed for a couple of minutes. Then scrape down the bowl before adding the sugars. Let this mix for 5 minutes until pale and fluffy.
Scrape the bowl once again and add in the eggs, vanilla bean paste, and optional rye whiskey. Rye whiskey has a unique flavor profile that differs from bourbon, so for these rye chocolate chip cookies, stick with rye whiskey. Bourbon is made up of mostly corn, while the main grain in rye whiskey is rye. As I mentioned, you can omit the whiskey or use molasses for a bitter note. To add more sweetness to offset the depth and saltiness, try golden syrup.
Snazz It Up
Meanwhile, roughly chop up good quality baking chocolate. Bittersweet or dark chocolate adds more richness while opting for semi-sweet will yield a sweeter bite. Make sure to use all of the chocolate dust that forms when chopping, as that will incorporate into the dough and give even more oomph! Set the chopped chocolate aside for a moment.
Chop up pecans. Put them onto a baking sheet and toast for just 3-4 minutes, until fragrant. This adds yet another level of flavor and texture the these oh so cosmopolitan chocolate chip cookies.
Then mix together your flours, fine sea salt, baking powder and baking soda. Scrape that bowl one more time. Next. turn the mixer to the lowest speed and gradually add in the flour mixture. When it is incorporated, add the chocolate and optional pecans. This is where I usually taste test for awhile just to be thorough. And let’s be honest, mama wants a little hit of that whiskey before it bakes all out.
Use a two tablespoon cookie scoop to space out 6 cookie dough balls onto each baking sheet. Sprinkle each cookie with flaky sea salt. For extra flair, use smoked sea salt.
Bake for 10-14 minutes. At the 8 minute mark, carefully pull out the cookie sheet and do your pan bang. Sexy cookies like these just need that drama! Then put them back into the oven to finish them off.
Once they are still only slightly under-baked in the middle, let them cool on the cookie sheets for 3 minutes.
Serve with a cold glass of milk or some rye whiskey. And join me on Instagram for more snark and even more free, fun, and ritzy recipes!
Rye Chocolate Chip Cookies Recipe
Rye Chocolate Chip Cookies
Rye chocolate chip cookies are the grown up chocolate chip cookie you have been searching for. They are nutty, bold, rich in flavor and texture with levels of depth. Brown sugar, rye, whiskey, and dark chocolate, along with a sprinkle of smoked sea salt make these the best chocolate chip cookie ever!
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup unsalted butter softened
- 1 1/3 cups dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2 teaspoons rye whiskey optional (or see notes for substitutions)
- 1 3/4 cup AP Flour
- 1/2 cup dark rye flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups dark chocolate, chopped or chips
- 1/2 cu pecans chopped
- smoked or plain flaky sea salt for topping
Instructions
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1. Toast the flour. Simply put the flour into a skillet over medium heat and stir it around for about five minutes The flour should get a couple shades darker and be aromatic. Then remove from the heat to cool while you get started on the rest of these unique chocolate chip cookies.
2. Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper. Use room temperature ingredients.
3. First, add your butters to the mixer and beat them on medium speed for a couple of minutes. Then scrape down the bowl before adding the sugars. Let this mix for 5 minutes until pale and fluffy.
4. Scrape the bowl once again and add in the eggs, vanilla bean paste, and optional rye whiskey. As I mentioned, you can omit the whiskey or use molasses for a bitter note. To add more sweetness to offset the depth and saltiness, try golden syrup.
5. Meanwhile, roughly chop up good quality baking chocolate. Set the chopped chocolate aside for a moment.
6. Chop up pecans. Put them onto a baking sheet and toast for just 3-4 minutes, until fragrant.
7. Then mix together your flours, fine sea salt, baking powder and baking soda. Scrape that bowl one more time. Next. turn the mixer to the lowest speed and gradually add in the flour mixture. When it is incorporated, add the chocolate and optional pecans.
8. Use a two tablespoon cookie scoop to space out 6 cookie dough balls onto each baking sheet. Sprinkle each cookie with flaky sea salt. For extra flair, use smoked sea salt.
9. Bake for 10-14 minutes. At the 8 minute mark, carefully pull out the cookie sheet and do your pan bang. Sexy cookies like these just need that drama! Then put them back into the oven to finish them off.
10. Once they are still only slightly underbaked in the middle, let them cool on the cookie sheets for 3 minutes.
Serve with a cold glass of milk or some rye whiskey. And join me on Instagram for more snark and even more free, fun, and ritzy recipes!
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