Rye Chocolate Chip Cookies
Chocolate chip cookies made with brown butter and rye flour which gives them an earthy, nutty flavor. These have crispy edges and a wonderfully chewy center.
Servings 16 cookies
Ingredients
- 113g or ½ cup butter unsalted
- 63g or ¼ cup plus 1 tablespoon fine granulated sugar
- 100g or ½ cup brown sugar light or dark
- 1 tablespoon whole milk
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 large egg
- 165g or 1 cup plus 3 tablespoons light or medium rye flour not dark rye
- ¼ tsp baking soda
- ¼ tsp baking powder
- 100g or about 1 cup semi-sweet or dark chocolate chips or chopped chocolate
Instructions
- Brown the butter: set the butter in a saucepan and cook on medium heat as it melts, then foams. Once you can begin to see brown bits at the bottom, stir and cook for another minute or so until the butter is fully browned. Immediately transfer to a large heatproof bowl. Let cool for at least 10 minutes before proceeding.
- Add the sugars to the browned butter and whisk a little then add the milk and whisk very well, for at least a minute until you see the mixture emulsify (not separated). Add the salt, vanilla and baking soda and powder and whisk well. Add in the egg and whisk for another full minute. The mixture will become light and fluffy.
- Add the flour and gently stir then add the chocolate. Fold with a rubber spatula. Set the bowl in the fridge covered, and chill for at least 4 hours or overnight.
- Preheat the oven to 350 F.
- Line two greased cookie sheets with parchment paper. Use an ice cream scoop to portion the dough into mounds that are about 2 tablespoons, leaving 2 inches between each mound.
- Bake until the edges are set and the centers are no longer wet looking, 12-14 minutes. The cookies might be misshapen out of the oven, use a bowl of deli container to swirl/scoot them back into tighter circles. Let cool on pan then transfer to eat.