The cookies with rye flour are delicious and very easy to make, with lots of chocolate pieces. As you know, for both my desserts and savory doughs, I like to experiment with different flours, and so I decided to use rye flour to make simple cookies, and the result convinced everyone! The first trial didn’t satisfy me completely, not because of the taste, but more because of the shape, so I optimized the recipe and made them again before photographing and publishing. The secret to getting nice tall and soft cookies is to make balls with an ice cream scoop or with your hands and simply place them on the baking tray without flattening them. Moreover, cookies should never be overcooked; rather, they should be taken out of the oven a moment early. If you wait for the cookies to be cooked even in the center and no longer very soft, once cooled, you will have crunchy and dry cookies, not soft anymore.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: approx. 15 cookies
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 6.3 oz dark chocolate
- 1/2 cup butter (soft)
- 2/5 cup brown sugar
- 2/5 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/5 cups rye flour
- 1 teaspoon baking powder
- 2 pinches salt
Steps
To prepare the cookies with rye flour and chocolate, coarsely chop the dark chocolate and set aside.
Mix the rye flour with the baking powder and salt and set aside.
Put the soft butter and sugar in a bowl and beat for a few minutes until you get a fluffy mixture. Add the egg and vanilla extract and continue mixing until it’s completely incorporated.
Add the flour and baking powder mix and work with the mixer until you get a homogeneous mixture. Finally, incorporate the dark chocolate pieces, keeping some aside to decorate the cookies before baking.
Cover the bowl with plastic wrap and place it in the fridge for an hour, or even overnight if desired.
After the resting time, preheat the oven to 356 °F (static) and line two baking sheets with parchment paper.
With the help of an ice cream scoop, make about 15 balls, placing them on the lined baking sheets, spaced apart, as they will spread during baking. If you don’t have an ice cream scoop, you can form balls with your hands.
Place some chocolate pieces on each dough ball and bake one tray at a time at 356 °F for about 12-14 minutes, until the edges of the cookies are slightly golden. The center will still be soft, but that’s fine, don’t be tempted to bake them longer!
Take your cookies with rye flour and chocolate out of the oven, sprinkle with a few flakes of salt if desired, and let them cool completely before enjoying, or enjoy them warm.
Store leftover cookies in an airtight container.
Tips
You can replace dark chocolate with milk chocolate or white chocolate, or use a mix of both.
