RYE CHOCOLATE CHIP COOKIES
Rye flour and chopped dark chocolate add a new flavor dimension to the tried-and-true chocolate chip cookie recipe.
Provided by Kim
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk rye flour, baking powder, salt, baking soda, cinnamon, and nutmeg together in a bowl until well combined.
- Cream butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, molasses, and vanilla extract; beat until thoroughly combined. Mix in 1/2 of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in chopped chocolate. Dough will be somewhat thick.
- Scoop out 1 1/2 tablespoon-sized pieces of dough and roll into balls. Place 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Sprinkle cookies with flaky sea salt as soon as they come out of the oven. Allow cookies to cool on the baking sheet for 7 to 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 19.5 g, Cholesterol 18.1 mg, Fat 5.6 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 185.9 mg, Sugar 12.4 g
SALTED BROWN SUGAR AND RYE CHOCOLATE CHIP COOKIES
These bakery-style cookies are a delicious twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar makes these cookies truly unique. They're soft and chewy with crunchy edges, perfectly salty-sweet and loaded with just the right amount of chocolate. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks., Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours., Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container., Freeze option: Freeze cookies in freezer containers , separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 88mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
RYE AND GRANOLA CHOCOLATE CHIP COOKIES
These cookies are really just energy bars in cookie form. Packed with nutritious ingredients, they are crispy around the edges, rich, and have a nutty, savory taste. Call it a grown-up chocolate chip cookie, if you want, and grab one for a quick pick-me-up after a long day at work.
Provided by Diana71
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 42
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely.
- Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl.
- Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated.
- Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies.
- Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 13.6 g, Cholesterol 13.2 mg, Fat 6.5 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 75.7 mg, Sugar 8.2 g
DOUBLE CHOCOLATE RYE COOKIES
Steps:
- Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
- Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
- In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
- Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
- For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
- Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
- Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
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RYE CHOCOLATE CHIP COOKIES RECIPE | KING ARTHUR BAKING
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