Rye Chocolate Chip Cookies Recipe (2024)

Some Suggestions: Baking Powder: Instead, try baking soda in the same quantity, you'll get a better spread for a classic cookie.Rye Flour: Go half-and-half on the all-purpose and rye flour to get a less grainy texture.Sugars: Leave out the light brown, these cookies are already sweet enough.Finally, make these guys smaller! Wouldn't you like to have more than 12 cookies?

I made the cookies twice now and used between 1/4 cup and 1/2 cup of sugar total. The cookies still come out sweet enough.

This is the third time I have made these, and I think it was the most successful. I cut the sugar in half (I genuinely wonder if it is a mistake how much sugar to flour and butter is in the recipe). And I used about half of the chocolate called for (Scharffen-Berger bittersweet dark chocolate that I chopped by hand). The rye flavor came through more successfully, and the cookies spread less while baking. It is definitely closer to what I like in a cookie.

A nice twist on a cookie that has tons of variations, not all of which make a big difference.Sue's probably right that backing off on the rye might make the cookie less grainy, but to me, that defeats the purpose of this recipe. If one wants to stray away from a classic to a rye cookie, go all the way. I love the texture!I made this with chunks. Because I liked the texture of the cookie so much, I'll try it with chips next time to keep the chocolate from spreading into the cookie as much.

Tasty, terrific, and easy! Read the comments and compared this to a standard Tollhouse recipe and decided to cut the sugar to 1 cup total, still splitting between the three types. I used a 2-tbsp scoop and got 15 cookies that baked in about 13 minutes. I pulled them out of the oven when they were just brown at the edges but still soft-looking on top. They cooled to a lovely caramelly, chewy cookie. Rye flour! Who knew?

Followed suggestions on the sweetness and used 30g molasses instead of the dark brown sugar. They were incredible.

Even for an American cookie, this was waaaay too sweet. Used the gram measurements so it was true to the recipe. Even my kids who have a serious sweet tooth could barely finish one. Could have reduced sugar by half easily

These were fantastic! I wonder if people with sweetness issues used a different brand of rye flour. I used Bob's Red Mill Dark Rye and it was perfectly balanced. They bake up into this chewy, crunch, crackly textured cookie with a depth of flavor that doesn't TASTE like rye, but comes from it. Really a revelation.

Did anyone refrigerate the dough overnight? I always do that with chocolate chip cookies. The cookies don't flatten out as much and are nice and chewy. I don't see any reason why that wouldn't be good.

Was attracted to this recipe after I tried Tartine bakery's fabulous rye chocolate chip cookies. In the midst of mixing up the ingredients, I realized that what I thought was dark rye flour was actually King Arthur rye flour blend, a much lighter mix. Baked 13 minutes. The bottoms of the cookies were lightly carmelized, and the texture addictively chewy. These are the best and easiest cookies I've every made.

Usually when I read reviews where everyone says the same thing (in this case, cut some of the sugar), I follow the comments. So I made the recipe without the light brown sugar, per many suggestions. And my conclusion is: Have y’all ever eaten a cookie before? They certainly weren’t bad but after one bite all I could think was, this would have been better with all the sugar.

never mind, i got some rye flour

Three different kinds of sugar may seem superfluous. They’re not.

Repeated w/ the addition of chopped apricots and a bit of candied ginger and a slight reduction to 240g sugar. Not too bad, but still a bit too sweet. Next time I'll ditch the apricots, up the candied ginger, and reduce the sugar to 230g.

Add some ground espresso and walnuts. 1/2 cup or so brown sugar is plenty. I use whole grain rye and add another egg, maybe a little olive oil. Great and easy!

Followed the recommendations of others and cut down on sugar - I used 1/2 C. white and 1/2 C. dark brown, and all rye flour, everything else as written. They turned out a little flat, but really tasty. I toasted the flour in a pan 1st per one recommendation. Cookies are a dark brown but not burnt - it's the rye flour I think. Will make again - may add a 2nd egg to make them fluff up a bit.

Obsessed w these cookies. My daughter thought they were too dense when made exactly like the recipe. I thought too sweet. So…. Browned the butter and cut sugar to 220 gr instead of 320. Used 1/3 white flour. Guittards bittersweet chocolate

Loved these, a nearby bakery makes these and I was looking for a recipe. Didn’t have any db sugar, and did cut back on the amount. They were chewy and thin, the way I like them. My daughter thought they weren’t soft enough. Will keep fine tuning.

These were overly sweet for my taste, so when I make again I'd play with the sugar levels and/or add a bit more salt in the dough to balance the sweetness. A warm spice like ginger might be a nice addition, too. These spread a lot so the flaky salt on top was only on a small part of the cookie. I'd make them smaller, both to manage spread better and to have more cookies to share.

Excessively sweet. Less a cookie, more of a caramel with flecks of flour floating in the mix.

After reading various comments about the "heavily sweet" factor in this recipe, I too reduced the amount of brown sugar in half with no degradation in the baked cookie. I suggest to place the rye flour in a non-stick pan over medium heat for 4-5 minutes to give the flour a nutty essence before adding in making the batter. Using a #30 NSF cookie scoop for portion the dough. I wish the numbered scoop could be a standardized measurement in baking recipes here. I do like the Kosher salt sprinkles.

Followed what many others recommended and used only 50 grams white sugar and 100 grams light brown sugar ( I was out of dark brown sugar). Also used about 3/4 of the recommended amount of chocolate chips. Used a rounded tablespoon for each cookie and baked for 11 minutes. These turned out great. Still sweet but not overwhelmingly so. Will definitely make these again!

This recipe makes a really good, interesting chocolate chip cookie...if you reduce the amount of sugar. I used about a quarter of the amount, divided between white and brown sugar, and it was more than enough. Tastewise the rye flour is brilliant, texturally it makes for a substantial cookie. I also followed Christina Tosis advice to really take your time creaming the butter and sugar and to mix in the dry ingredients quickly. I found this actually improves cookies a lot.

I did the following substitutions:-subbed baking soda for powder 1:1-50g toasted sugar-100g brown sugar-40g grated piloncillo-1/8th (if that) tsp nutmeg.-142g assorted chocolate chips-130g pecans (but I think hazelnuts would be better next time)Cookies were scooped onto parchment lined sheets and refrigerated while the oven heated up. Halfway through baking I sprinkled maldon on top. After cookies finished baking, I whacked the pan on the countertop and let them cool on the pan.

Usually when I read reviews where everyone says the same thing (in this case, cut some of the sugar), I follow the comments. So I made the recipe without the light brown sugar, per many suggestions. And my conclusion is: Have y’all ever eaten a cookie before? They certainly weren’t bad but after one bite all I could think was, this would have been better with all the sugar.

The recipe alternates between grams and then ounces for the chocolate chips and ounces for the cookie weight. Slightly odd. Only got ten cookies out of the recipe and they need more than 12 minutes. Very sweet indeed! Next time less sugar and maybe some golden syrup

I made this recipe with no substitutions using gram measurements. Would say that they do contain a little bit too much sugar. Could possibly reduce or completely remove the light brown sugar, but reducing sugar quantity will alter the final look of the cookie, mine came out beautifully wrinkled and spread quite a bit with original measurements. I couldn’t taste the rye that much, maybe toasting the flour before adding it in could enhance the flavour. Would make them again with these alterations!

The rye flour doesn't actually add that much to the cookie. But I have a ton of rye flour, so I might end up making these again. Taking off stars because I'd have to agree with the absurd amount of sugar in the recipe! I doubled it and only added 220 grams of sugar (had I followed it, it would have meant 640 grams). It was plenty sweet and I think next time I make them to use up this rye flour, I'll cut even more sugar and increase the amount of chocolate.

Heeding previous commenters, I used 1 cup Maine Grains rye flour, 1/2 cup all purpose, 3/4 cup dark brown sugar, and baking soda. Added 1/2 cup pecans. Made smaller (18 total). I think they came out perfect.

Because so many commenters felt these were too sweet and I don't like cloying sweetness, I omitted the light brown sugar, reducing the total by a third. I would caution others against this. If your chocolate is good, dark chocolate (for me, a combination of chopped Scharffen Berger and Guittard for about 85%) and if you apply a sprinkling of flaky salt (I used Nordur), you may want that extravagant sweetness to balance the bitter and salty flavors. Next time I'll add back 1/4 c light brown sugar