Rye chocolate chip cookies
Servings: 19 cookies
Ingredients
- 1/2 cup (115g) soft butter
- 3/4 cup (150g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 egg yolk can be omitted
- 1 3/4 cup (190g) medium or dark rye flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 tablespoons bourbon or rye whiskey
- 6 oz (170g) chocolate 1 cup chocolate chips* (see notes)
- 1.5 oz (40g) chocolate, to put on top of the cookies (optional), or 1/4 cup chips
- flaky sea salt to sprinkle
Instructions
- Roughly chop the chocolate and set aside.
- Preheat the oven to 350°F / 180°C / Gas Mark 4, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Add the softened butter to the mixing bowl and both types of sugar. Mix over medium-low speed for about 3 minutes, until light, fluffy, and well-combined.
- Add the egg and egg yolk, mix over medium-low speed for another 2-3 minutes, until well-combined. Scrape the sides of the bowl from time to time with a spatula.
- Stir the flour with cinnamon, baking soda, and salt. Add the flour mixture to the mixing bowl. Mix over low speed until half combined (you should still see flour here and there and the dough will be rather clumpy).
- Add the bourbon and chopped chocolate to the bowl. Mix until the chocolate is evenly distributed and the flour fully incorporated (but don't mix for too long).
- Chill the dough in the fridge for about 40 minutes or longer (you can bake them straight away but they will be quite flat).
- Scoop the dough with a 3-tablespoons-ice cream scoop or just with your hands/spoon (optionally, you could weigh your dough, each ball of dough should weigh 47g). Place on a baking sheet lined with parchment paper about 2 inches (5 cm) apart, don’t flatten the cookies. If using chocolate chips, press a couple of chips into the dough balls (this is optional, just to make them more 'pretty').
- Bake the cookies in batches for about 13-14 minutes. The baking time may slightly vary depending on the oven. The cookies should have golden edges but will be completely soft. While the cookies are still soft and hot, put 2-3 chunks of chocolate on top of each cookie, and press them slightly in (optional). Sprinkle the cookies with flaky sea salt.
- Take the baking tray out of the oven and let the cookies slightly cool on the baking sheet (they will continue to set up from the residual heat on the pan after they come out of the oven). Transfer to a cooling rack to cool completely. Always use a cold baking sheet for the next batch of cookies.
- Enjoy!
Video
Notes
- Chocolate: I used 3 oz milk chocolate and 3 oz dark chocolate. You also use just bittersweet chocolate. Instead of chocolate bars, use 1 cup of your preferred chocolate chips (1/2 cup milk and 1/2 cup dark/bittersweet)
- Bourbon: You can swap 1 tablespoon of bourbon for 2-3 teaspoons of vanilla extract.
How to make them pretty: press small chunks of chopped chocolate into hot cookies (straight out of the oven). - How to properly measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. (It's best to use a scale, though!)
- Storage:
- How to store cookie dough: You can store unbaked cookie dough in the fridge for about 2 days. You may need to bake them a little bit longer (about a minute longer).
- How to store baked cookies: Store them in a tightly-closed container (preferably in a cookie tin) for about 1-2 weeks. They will soften with time. They taste best on the day of baking them but they are also very good the next couple of days.
- How to freeze cookie dough: scoop the dough with a cookie scoop on a baking sheet lined with parchment paper, the cookies shouldn't touch each other. Freeze until solid (about 2 hours), then transfer to zip-lock bags or containers. Bake for 1-2 minutes longer (just keep an eye on the cookies and check their color). Freeze them for about 3 months.
- Baked cookies can't be frozen.
- Calories = 1 cookie (1/19 of the recipe). This is only an estimate!
Nutrition
Calories: 167kcal