When Lisa emailed us with this new cookie, we thought it might be too good to be true. We've heard from more than a few of you that our Flourist Whole Grain Rye Flour is just about the best thing you've ever had, and we are pretty sure this cookie recipe will confirm it. Order our Flourist Whole Grain Rye Flour, and our other freshly milled flours online here.
Lisa's Salted Chocolate Rye Cookies
1 1⁄4 cups (189g) brown sugar, lightly packed
2 eggs
1 1⁄2 cups (263g) semi-sweet chocolate chips
2 tbsp (28g) unsalted butter
1⁄2 cup 62g) Flourist Whole Grain Rye Flour
1⁄2 tsp baking powder
1⁄4 tsp sea salt + extra to sprinkle on top
In a large bowl, blend together sugar and eggs. In a second bowl, melt the chocolate chips and butter in the microwave until just melted (about 1 minute). Add the chocolate chip mixture to the egg mixture and blend. In a third bowl, combine flour, baking powder and salt. Add the dry mixture to the first bowl and combine.
Cover the bowl and refrigerate dough for 30 minutes (this makes it much easier to handle). In the meantime, preheat the oven to 350°C. After the dough is chilled, scoop out 2 tbsp of dough per cookie and place on a greased baking sheet. Sprinkle sea salt over the cookies. Bake the cookies for 20 minutes. Transfer to a cooling rack. Enjoy!
Comments
Absolutely LOVE these cookies! I made the recipe exactly as written and had no issues. These are perfect chocolate-lovers cookie. They are not too sweet – perfect with some flakey salt on top, and I love the crackled top and the very chewy texture.
I just made these cookies. Followed the recipe exactly, except my family likes smaller cookies so I used the 1 tbsp cookie scoop baked at 375 for 11 mins. On ungreased parchment sheets. I found they behaved a bit like a ginger crackle cookie and they got a lot of rise in the oven developed the exterior crackle lines then flattened out on the pan. The spread was like any other cookie.
This is yet another successful recipe that I’ve tried from this website. Amazing cookies that are chewy and somewhat cakey on the inside and crackled on top. I also increased the flour based on recommendations and just t play around to 80 g and it worked great!
Excellent recipe. Crisp crackled outside and chewy inside. I made mini cookies (2 tsp) and ate half a dozen in a sitting. Didn’t have a problem with spread that others described.
I was worried about the cookies flattening, based on the comments, so I increased the flour to 100g and followed the rest of the recipe exactly. The results were probably different than intended, but they turned out great in my opinion. They were gooey and soft with a crispy outside – reminiscent of a brownie. Delicious.
So, I just made “cookies” following this recipe and now I totally understand the first commentator – separate scoops of dough turned into one-piece cake (looks and tastes like thin brownie). It’s baked on top but completely raw at the bottow. Very tasty but not a cookie… I refrigerated the dough well (6 hours) and didn’t grease the baking paper at all. What’s wrong here? I’ve read a few articles and it seems I should have added more flour. I still have the second part of the dough in my fridge and I’m figuring out how to impove it
Hi Anna! Great call! We’ve checked and the recipe is correct ~ though that is a very clever question! We are thinking the spread could be due to not chilling the dough long enough? Let us know if you do try them, and how it goes? Thanks!
Hi! These look SO good & I have some flourist rye flour so I’ll will definitely have to try these! One question though, I am wondering if maybe the measurements for the brown sugar and flour accidentally got mixed up? It seems like 1 1/4 cups of brown sugar to only 1/2 cup of flour may not be quite right? Is it perhaps supposed to be the other way around? Maybe that is why the other commenter had hers spread out too much. I don’t know, but thought I would inquire before I try baking them. Thanks a lot, looking forward to trying these!!
Hi Aurelia! Thank you for the question! We will have to check in with Lisa ~ if they are refrigerated and scooped with a spoon {instead of your hands as they can be warmed up by hands!} they should be OK!
I just made these and while baking they turned into one big cookie… any tips for keeping shape next time?