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Lisa's Salted Chocolate Rye Cookies

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! 


Nadya Jamal

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!

Toni Hourston-Mooney

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!

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