Chocolate Chip Rye Cookies

Chocolate Chip Rye Cookies | The Old Mill

This chocolate chip cookie recipe is made even more interesting with the addition of rye flour. A hearty grain, rye adds flavor and texture and can be used for some of the wheat flour in your cake and cookie recipes.

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Chocolate Chip Rye Cookies

Chocolate Chip Rye Cookies | The Old Mill
  • Author: Anne Byrn for The Old Mill
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 3 dozen 1x
  • Category: Dessert , Cookies and Bars
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Ingredients

  • 1 cup The Old Mill Rye Flour
  • 1 cup The Old Mill Unbleached White Flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup (6 ounces) semisweet or bittersweet chocolate chunks or chips
  • 1/2 cup chopped pecans

Instructions

  1. Place the rye flour, unbleached flour, baking powder, salt, and baking soda in a large bowl and whisk to combine. Set aside.
  2. Place the butter and sugars in a large bowl, and beat with an electric mixer on low speed until creamy, 1 to 2 minutes. Add the egg and vanilla and beat until smooth. Add the flour mixture a little at a time, beating on low speed until all the flour has been added and the dough is smooth. Fold in the chocolate and pecans. Place the dough in the refrigerator at least 1 hour, preferably overnight.
  3. When ready to bake, preheat the oven to 375 degrees. Scoop dough onto ungreased baking pans using a 1-inch scoop. Place one pan at a time in the oven and bake until golden brown but still a little soft in the center, 9 to 11 minutes. Repeat with the remaining dough. Let cookies cool on a rack until time to serve. These freeze well.

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