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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! 

9 comments

Shira

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!

Anna

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!!

Shira McDermott

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!

Aurelia

I just made these and while baking they turned into one big cookie… any tips for keeping shape next time?

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