Rye Chocolate Chip Cookies
These are chewy chocolate chip cookies made with nutty rye flour, dark chocolate, fresh rosemary, and a bit of bourbon.
Ingredients (~12 cookies)
- 1/2 cup all-purpose flour
- 1/4 cup medium rye flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon fresh rosemary, minced
- 1/4 teaspoon Kosher salt
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 cup dark brown sugar, lightly packed
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons bourbon
- 1/2 cup dark chocolate, chopped into small pieces
Make the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, rye flour, baking soda, baking powder, Kosher salt, cardamom, cinnamon, and minced rosemary. Set this aside.
In a large bowl (or stand mixer), beat the room-temperature butter and packed dark brown sugar on medium speed for ~1-2 minutes, until a paste is formed. Scrape down the bowl as needed.
Add the egg, vanilla, and bourbon. Mix until all the liquids are combined.
On low speed, add the flour mixture. Mix until just combined.
Using a spatula, fold in the chopped dark chocolate. The small flecks of chocolate from chopping will darken the dough slightly.
Chill the Dough
Use a 1.5-tablespoon scoop to portion the dough into balls. Place them in a single layer in an airtight, parchment-lined container.
Chill the dough balls in the refrigerator for at least 2 hours, or overnight.
This step is important. Chilling the dough firms the butter to prevent spreading and allows the flavors from the rye, bourbon, and spices to develop.
Bake the Cookies
Set your oven to 350F. Line a baking sheet with parchment paper.
Place the cold cookie dough balls ~1-2 inches apart on the cool baking sheet.
Bake for ~10-12 minutes. The cookies are done when the edges look dark and crisp, but the centers are still soft.
Let the cookies cool on the baking sheet for ~10 minutes, as they will finish baking from the residual heat.
Move the cookies to a wire rack to cool completely.
Rye Chocolate Chip Cookies
Ingredients
Ingredients (~12 cookies)
- 1/2 cup all-purpose flour
- 1/4 cup medium rye flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon fresh rosemary minced
- 1/4 teaspoon Kosher salt
- 1/4 cup unsalted butter 1/2 stick, room temperature
- 1/2 cup dark brown sugar lightly packed
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons bourbon
- 1/2 cup dark chocolate chopped into small pieces
Method
- Whisk all-purpose flour, rye flour, baking soda, baking powder, salt, cardamom, cinnamon, and rosemary in a medium bowl.
- Beat butter and brown sugar until paste-like, about 2 minutes.
- Add egg, vanilla, and bourbon. Mix well.
- Fold in flour mixture and chopped dark chocolate.
- Scoop dough into balls and refrigerate for at least 2 hours.
- Preheat oven to 350F. Line baking sheet with parchment.
- Place chilled dough balls 1-2 inches apart on baking sheet.
- Bake 10-12 minutes until edges are crisp but centers soft.
- Cool on baking sheet 10 minutes, then transfer to wire rack.
