Description

Simply the best double chocolate rye cookie recipe out there.

Ingredients

Scale

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.

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.