Rye Chocolate Chip Cookies
Sophisticated take on chewy dark chocolate chip cookies using rye flour, bourbon and fresh rosemary.
Servings: 24 cookies
Ingredients
- 125 grams all purpose flour 11.7% protein
- 64 grams medium rye flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon fresh rosemary minced
- 1/2 teaspoon fine sea salt
- 113 grams unsalted butter room temperature
- 200 grams dark brown sugar lightly packed
- 50 grams egg
- 20 grams egg yolk
- 1 teaspoon pure vanilla extract
- 1 tablespoon bourbon *brand of choice
- 170 grams dark chocolate chopped into small pieces
Instructions
- Hand whisk together flours, baking soda, baking powder, salt, cardamom, cinnamon, and rosemary in a medium bowl. Set aside.125 grams all purpose flour, 64 grams medium rye flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon fresh rosemary, 1/2 teaspoon fine sea salt
- Using a stand mixer with paddle attachment or large bowl and a hand mixer beat the butter and dark brown sugar just until a paste is formed. Medium speed about 1-2 minutes. Don't over cream into a lighter color, just beat until the butter is fully incorporated. Scrape sides and bottom of bowl as needed.113 grams unsalted butter, 200 grams dark brown sugar
- Add egg, yolk, vanilla, and bourbon to creamed butter and sugar. Mix until incorporated.50 grams egg , 20 grams egg yolk , 1 teaspoon pure vanilla extract, 1 tablespoon bourbon
- Add 1/3 of the flour at a time until fully incorporated.
- Fold in chocolate chunks with a rubber spatula or a wooden spoon. Fold just enough to distribute. The chocolate crumbs from chopping the bars will slightly darken the cookie dough.170 grams dark chocolate
- Use a #40 cookie dough scoop to measure the room temperature dough into balls. Place the cookie dough balls in a single layer inside a parchment paper lined air tight container.
- Place the container of cookie dough balls into the fridge and chill for a minimum of 2 hrs. This will allow the butter to firm, flavors to develop, and prevent spreading when the cold cookie dough is baked. You can also chill the cookie dough overnight for an even richer flavor.
- I have frozen the cookie dough balls for 1 hour and baked them from frozen with great results. Though, my personal preference is the overnight chill for added flavor.
- Preheat oven to 350℉ (180℃). Line two large rimmed cookies sheets with double sheets of parchment paper.
- When its time to bake the cookie dough balls, remove them from the fridge and gently pack each dough ball between cupped hands before placing them on the tray.
- Place cold cookie dough balls 1-2 inches apart on room temperature rimmed baking trays. Bake one tray at time. There should be about 9 cookie dough balls per tray. Keep the rest of the dough in the fridge until ready to bake.
- Bake cookies for 10-12 minutes or until edges start look dark and crisp.
- Place cookie sheet onto cooling rack for 10 minutes. Cookies will finish baking as they cool.
- Remove cookies from sheet and place directly onto wire rack to cool completely.
Video
Notes
- Yields: 24 chocolate chip cookies that are 3 inches in diameter
- Ingredients Used:
- All Purpose Flour: King Arthur AP Flour 11.7% protein
- Rye Flour: King Arthur Flour Medium Rye
- Butter: American unsalted 80% butterfat
- Mix the Dough Just Enough: When adding in the flour, mix until just combined. Add in the chocolate chunks for a a couple of spins on the mixer, or fold in by hand with a wooden spoon or silicone spatula. Over mixing the dough increases gluten formation which leads to tougher cookies.
Storage, Freezing, & Make Ahead
- Room Temp: Store baked cookies in an airtight container at room temperature for up to 1 week.
- Freezer: You can also wrap the cookies in freezer safe plastic wrap and freeze for up to 3 months. Just pull out a cookie or two at a time and microwave for 15 seconds and enjoy!
- Freeze Cookie Dough: Freeze the dough balls on a parchment-lined tray for about an hour, or until they’re solid. Then transfer them to a freezer-safe bag or container. The dough keeps best for up to three months. To bake from frozen just add 1–2 minutes to the baking time.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.