Rye Chocolate Chip Cookies
Rye flour—an addition we learned from Claire Ptak—makes for a far more complex, robustly flavored chocolate chip cookie.
- Makes24 cookies
- Cook Time1 hour
- Active time plus cooling20 minutes active
- 23
We’ve eaten plenty of Toll House chocolate chip cookies. And while they’re good, we wanted something different—a more complex cookie with a robust flavor that could balance the sugar and chocolate. We found inspiration on a visit to Claire Ptak’s Violet bakery in London, where she’s a fan of switching things up (think rye flour for an apricot upside-down cake). Rye is a little bitter, a little savory, and it makes the perfect counterpoint for the sugary high notes of a chocolate chip cookie. First, though, we had to make a few adjustments. Rye has less gluten than all-purpose flour so it bakes differently and requires more liquid. We decided to go almost equal parts rye and all-purpose flours and recommend that you weigh for best results. Toasting the rye flour added complex, nutty flavor that balanced the sweetness of the cookies. Rye flour texture and flavor varies from brand to brand; we preferred the cookies' spread and chew when made with Arrowhead Mills Organic Rye, with Bob's Red Mill Dark Rye as a close second. A touch of molasses (preferably blackstrap, if available) deepened the flavor and added slight bitterness. These cookies continue to firm up after they come out of the oven; it is best to check them early and err on the side of underbaking.
Don’t use coarsely ground rye flour, as it absorbs moisture differently than finely ground, causing these cookies to spread too much during baking. Unfortunately, labels usually do not specify, but if the flour is visible in its packaging, coarsely ground has a granularity similar to cornmeal; finely ground rye has a powderiness much like all-purpose flour.
Step 1
Heat the oven to 350°F with a rack in the upper-middle and lower-middle positions. Line 2 baking sheets with kitchen parchment.
In a 12-inch skillet over medium-high, toast the rye flour, stirring constantly, until fragrant and darkened by several shades, 3 to 5 minutes. Remove the skillet from the heat, add the butter and stir until melted, then transfer to a small bowl. Let the mixture cool until barely warm to the touch, about 10 minutes, stirring once or twice. Meanwhile, in a medium bowl, whisk together the all-purpose flour, baking soda and salt.
Step 2
In a large bowl, combine the eggs, sugar, molasses and vanilla; whisk until smooth, about 30 seconds. Gradually stir in the rye-butter mixture. Add the flour mixture and stir until combined. Stir in the chocolate chips and pecans (if using). Let the dough rest at room temperature until a finger pressed into the mixture comes away cleanly, about 5 minutes.
Step 3
Drop 2-tablespoon mounds of dough about 2 inches apart on the prepared baking sheets. Bake until the edges of the cookies feel set when gently pressed but the centers are still soft, 13 to 15 minutes, rotating the baking sheets and switching their positions halfway through. Let cool on the baking sheets for 5 minutes. Using a wide metal spatula, transfer the cookies to a wire rack and cool for at least 10 minutes.
