Old Fashioned Rye Chocolate Chip Cookies
These cozy, rustic rye cookies are loaded with chopped chocolate and mixed in just one bowl. For a little European flair, they're chilled, rolled, and cut out before baking in just 10 quick minutes.
Equipment
Ingredients
- 1 cup unsalted butter, softened to room temperature (2 sticks)
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon almond extract (or vanilla extract)
- 2 cups all purpose flour
- 1 cup dark rye flour
- ¼ teaspoon salt (use table salt or fine sea salt)
- 3 Tablespoons milk
- 4 ounces dark chocolate, finely chopped
Instructions
- In a large mixing bowl, use a hand mixer to beat the softened butter and granulated sugar until it’s creamy and fluffy.
- Add the egg and almond extract and beat again until it’s combined.
- Add the all purpose flour, rye flour, and salt and with a large spoon or silicone spatula. Add the milk and mix until it forms a thick, slightly crumbly dough.
- Gently mix in the chopped chocolate.
- Separate the dough in half and form it into two discs. Wrap each disc individually in plastic cling wrap, and chill in the fridge for at least 1 hour (or up to 3 days).
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Working in two batches to bake the cookies, take one dough disc out of the fridge, and unwrap it from the plastic wrap. Sprinkle a little all purpose flour on your counter and roll out the dough to ¼-inch thickness.
- Use a cookie cutter to cut your cookies into circles (or any shape you prefer). Arrange them on your lined baking sheet spread out at least ½-inch apart.
- Bake the cookies for 8-10 minutes, just until the very bottom edges start to turn golden.
- While the first batch of cookies bakes, roll out and cut circles of the other disc of dough and chill them. Bake them once the first batch of cookies comes out of the oven and your baking sheet cools for at least 10 minutes.Transfer to a cooling rack and allow to cool before enjoying!
Notes
- Chocolate: Make sure you chop your chocolate finely, to make rolling and cutting out the dough much easier. I like using quality baking chocolate, which usually comes in convenient 4-ounce bars.
- Extra Dough: With the last bit of dough after rolling and shaping all my cookies, I form it into small balls and bake them separately for a few extra minutes.
- Storing: Store cooled cookies in an airtight container at room temperature for up to one week.
Nutrition
Serving: 1 cookieCalories: 225kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 37mgSodium: 40mgPotassium: 92mgFiber: 2gSugar: 7gVitamin A: 335IUCalcium: 16mgIron: 2mg
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