Rye Chocolate Chip Cookies

Recipe by Jonathan Brasil

There are regular chocolate chip cookies and then there's this new version, made with rye flour. Once you bake and taste this variation on the classic chocolate chipper, you may never go back to those made with all-purpose flour. Soft and mildly chewy with a complex nuttiness that's almost malt-like, this is one irresistibly alluring and delicious cookie. We guarantee, you'll quickly realize one batch just isn't enough!

15 mins
11 to 12 mins
30 mins
about 3 1/2 dozen cookies
Rye Chocolate Chip Cookies


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

  2. In a large bowl, combine the sugars, butter, salt, vanilla extract, and baking soda, beating until smooth and creamy.

  3. Add the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

  4. Mix in the flour, then the chocolate chips.

  5. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides. Press down the dough balls slightly, which will help them flatten as they bake (see "tips," below).

  6. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.

  7. Remove the cookies from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.

  8. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Because rye flour can vary in how much moisture it absorbs, your cookies may spread more or less, which is why we recommend flattening them slightly in step 5. If you'd like, bake one test cookie without flattening it, then use the results to judge how much you need to flatten the rest (if at all).