Double Chocolate Rye Cookies

One of my favorite food things to do when we lived in Mid Coast Maine was to visit the Farmer’s Market in Rockland on Thursdays to buy double chocolate rye cookies.

The cookies, sold by Brazen Baking Company and were such an unusual treat, that I practically leapt out of the car as soon as we arrived. It would make the HH crazy… But I didn’t want to miss them. I had to get my cookies!! Before they sold out.

And then last winter I noticed chunky chocolate rye cookies being sold at Standard Baking Company in Portland, Maine. So I gave those a try too.

And while the cookies weren’t exactly the same, a little lighter in texture perhaps, they were very similar in taste. I was still in love with the flavor that the rye flour added to the cookies.

I knew I had to get my hands on some rye flour and make a batch of double chocolate rye cookies for myself. Rye flour really adds a hearty nutty flavor to baked goods. I don’t know why I didn’t think to buy a bag of rye flour sooner!

Recipe testing, it’s one of my favorite things. And luckily for me, I already had the perfect recipe to use as a base.

And I hit it out of the park on my very first try. 🙂 I LOVE WHEN THAT HAPPENS!

Essentially, I used my recipe for the best chocolate chip cookies on earth, swapping the all purpose flour for rye flour, added unsweetened cocoa powder, some chopped pecans and a little sprinkle of sea salt flakes on top and viola!

I had created the perfect double chocolate rye cookies.

They were amazing. Even my husband was impressed! And best of all, now that I have a recipe, I can make them anytime I want. 🙂

Double chocolate rye cookies… Give them a try! You’ll be so glad you did.

~Mavis

Double Chocolate Rye Cookies

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• Author: Mavis Butterfield

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Description

Simply the best double chocolate rye cookie recipe out there.

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Ingredients

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½ cup {113 grams} unsalted butter, softened

½ cup {99 grams} granulated white sugar

1/2 cup {107 grams} packed brown sugar

1 large egg

1 teaspoons vanilla extract

½ cup {42 grams} unsweetened cocoa powder

1 ½  cups {180 grams} rye flour

½  teaspoon baking soda

½  teaspoon sea salt

¼  teaspoon baking powder

1  teaspoons hot water

1 cup {170 grams} semi-sweet chocolate baking chips

½ cup chopped pecans {optional}

¼ sea salt flakes for garnish {optional}

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Instructions

Preheat the oven to 375 F.

In a large mixing bowl, mix the butter with the sugars on medium speed until nice and creamy {about 1 minute}. Add the egg and the vanilla. Mix on low speed until incorporated. 

Add the cocoa powder and mix on low speed until incorporated.

Add the flour, baking soda, sea salt, and baking powder gradually into the batter and mix until incorporated. Add the water and mix again. 

Fold in the chocolate chips and pecans.

Chill cookie dough for 30 minutes.

Drop heaping 2 tablespoon-sized balls of dough about 2 inches apart on baking sheets.

Flatten cookie balls with the back of your hand so that the dough is about ½” thick. 

Bake for 10 -12 minutes until done. Remove from the oven, sprinkle with sea salt flakes and let cool before transferring to a wire rack.

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Notes

It is important to flatten the cookie balls with the back of your hand before baking as the rye flour thickens the dough and prevents it from spreading like a normal cookie would.

This recipe makes about 18 cookies.