Rye Chocolate Chip Cookies

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!

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

Instructions

  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; they'll spread as they bake.

  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.