Rye Chocolate Chip Cookies with Brown Butter
These Rye Chocolate Chip Cookies are sophisticated and delicious take on the classic recipe. Made with dark rye flour, brown butter and a sprinkle of sea salt, these crave worthy cookies are sure to become a new family favorite!
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Servings: 22 cookies
Calories: 153kcal
Ingredients
- 14 tablespoons unsalted butter
- 1 cup rye flour
- ¾ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg + 1 large egg yolk
- 1 ¼ cups semi-sweet chocolate chips or chopped dark chocolate
- Flaky sea salt such as Maldon for sprinkling
Instructions
- Preheat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper and set aside.
- Place the butter in a large skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium heat, swirling the pan frequently. Once the butter has melted, continue to cook over medium low, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Transfer brown butter to a large mixing bowl and allow it to cool to room temperature.
- Whisk rye flour, all-purpose flour, baking soda and fine salt together in a medium bowl. Set aside.
- Add the brown sugar, granulated sugar to the cooled brown butter. Whisk thoroughly to combine. Add the vanilla, egg and egg yolk and whisk vigorously until the mixture is golden brown and smooth and homogeneous in texture.
- Add the dry incredients to the wet ingredients. Stir until just combined. Add chocolate chips and stir until evenly distributed throughout the dough.
- Drop two tablespoon-sized balls of dough onto each prepared baking sheet, leaving 2 inches between each cookie (about 8 cookies per sheet). Sprinkle each cookie with flaky sea salt. Bake for 12 minutes or until cookies are golden brown and puffed in the center. Transfer to a wire rack to cool. Repeat with remaining dough.
Notes
Keep a close eye on the butter while it is browning! Brown butter can go from perfect to burnt in a matter of seconds. Keep swirling the pan as it cooks and once it begins to turn golden brown and smell nutty, take it off the heat and immediately transfer it to a separate bowl to cool.
Don't over mix the dough after adding the dry ingredients to the wet ingredients. This can lead to tough cookies! A gentle folding motion is best, and just until everything is incorporated.
Don't over bake the cookies. If anything, err on the side of underdone. The cookies should be puffed and golden, and if there are cracks where you can see that the dough still looks a little wet and shiny in between, that's okay. Your cookies are done and ready to come out of the oven.
To store: Store these cookies in an air tight container at room temperature for up to 3 days. Freeze for longer storage (see instructions below).
To freeze: You can either freeze the baked cookies in an air tight, freezer-safe container once they have cooled completely, OR freeze the dough balls and bake them from frozen. The easiest way to to this is to portion out the dough into balls and place them on a freezer-safe plate. Cover with plastic wrap and freeze until firm. Once they are frozen, transfer to a gallon-sized freezer bag and seal tightly . When you are ready to bake, simply take out as many cookies as you would like and bake according to the recipe directions, adding a minute or two of baking time if necessary (NO need to thaw first).
Adapted from The Perfect Cookie by Cook’s Illustrated.
Nutrition
Calories: 153kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 58mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 234IU | Calcium: 12mg | Iron: 1mg