These Dark Chocolate Rye Cookies are the bomb dot com. Seriously, they are fudgy and delicious. If you have been hesitant to try whole grains in desserts, these cookies are a great way to try them. The rye lends itself to the dark chocolate flavor and is a cookie everyone will love! The flake seas salt on top isn't a must, but is such a great compliment to the rich dark chocolate flavor!
What Makes These Chocolate Cookies So Good?
These are rich dark chocolate cookies that have the perfect flavor to kick that chocolate craving. The texture is also on point with these cookies as well. Add that little sprinkle of salt and you have a winner.
They are pretty simple to make. There is nothing too complicated in this process, let me show you how!
- Bittersweet chocolate, chopped- bittersweet chocolate is definitely the way to go for this cookie, especially if you are looking for that rich, dark flavor. I used Baker's Bittersweet Chocolate Bars.
- Granulated sugar
- Brown sugar- I love using dark brown, but you can use whatever is available
- Rye flour
- Baking powder
- Flake sea salt- for topping
How To Make
To start, we are going to beat our eggs and the sugars for at least 4 minutes. You want the eggs to be a light, fluffy, and pale yellow color. This can take anywhere from 4-6 minutes.
Next, pour in the melted chocolate mixture. It is best to pour it into the beaters while they are on low. Mix well to combine.
I like to make this recipe as a one-bowl recipe. To do this, add your Rye Flour to the top of the egg/chocolate mixture. On top of the rye flour, add the baking powder and salt.
Mix the baking powder and salt only into the flour on top. Once that is mixed. blend it into the egg mixture. I ground my rye in my Nutrimill grain mill.
This Dark Chocolate Rye Cookie Batter is better if you chill it for at least 30 minutes. The batter is very loose if not. So, cover your bowl and let it chill. In 30-45 minutes, pull it from the fridge for baking.
I love to use portion scoops or cookie scoops. Not only because I am slightly anal ( I can't help it, I got it from both parents!), but it also ensures even baking as they are all the same size. For these cookies, I used a medium OXO cookie scoop.
I sprinkled mine with a touch of Maldon Flake Sea Salt. Again, not necessary, but really good!
I love to use bittersweet chocolate for these cookies. That gives them the dark chocolate taste with a really great depth of flavor.
Make sure and chill these for at least 30 minutes or even longer. With whole-grain cookies, I usually like to chill. This hydrates the flour and helps them have better structure when baking.
You don't have to add the flake salt to the cookies if you aren't into it. I love the chocolate and sea salt together, so I added it!
Do you sift rye flour?
I do not sift my flours. It is important to me to use the whole grain, sifting will take some of the best parts out. But, let me say, if you are not used to baking with whole grain flour, sifting makes them a little easier to work with.
Other Whole Grain Dessert Ideas
- I just love these whole-grain Oatmeal Cookies with Dried Cherries and Dark Chocolate
- These Mandemusslor Cookies aren't 100% whole-grain, but they have enough to call them whole-grain! They are delicious!
- I have detailed instructions on how to make a partial Whole Wheat Pie Dough I use constantly as well.
- I love this Gingerbread Cookie with Orange Buttercream. Those warm fall flavors are so great with whole wheat!
- Peanut Butter Protein Cookies are a great way to enjoy a baked good with healthier ingredients.
Dark Chocolate Rye Cookie
- 2 ⅔ cups bittersweet chocolate, chopped
- 4 tablespoons butter
- 4 eggs room temp
- ⅔ cup granulated sugar
- ⅔ cup brown sugar I love using dark brown
- 2 teaspoons vanilla
- ¾ cup rye flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- flake sea salt for topping
- Place butter and chocolate in medium saucepan and heat on low, mixing constantly. Once the chocolate is about 70% melted, remove from heat and mix gently until the chocolate melts. The residual heat from the chocolate itself and the pan will melt it all the way. Set the chocolate aside.
- In a medium-sized bowl add in the eggs and sugars. Beat with a mixer, hand or stand, for at least 4 minutes. You will want the eggs to be light, fluffy, and a pale yellow.
- While the mixer is on low, add your chocolate mixture to the egg mixture. Blend only until combined.
- Add your rye flour on top of the chocolate mixture. On top of the rye flour, add your baking powder and salt. Mix these only into the flour. Once they are mixed, fold to combine the dry and wet ingredients with a rubber spatula.
- Now, cover with saran wrap and place in the fridge for 30-45 minutes.
- Towards the end of the chilling time, preheat the oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Remove the cookie batter from the fridge. Scoop 12-14 cookies on baking sheet. Making sure to space for when the cookies spread during baking. Sprinkle with the flake salt if you are using it.
- Place in oven and set timer for 10 minutes. At ten minutes, remove from oven and allow to cool about 15-20 minutes on the baking sheet. I mean, you can eat them before then if you prefer, but they will fall apart a bit.
- After baking, the cookies are best eaten the day of. They will hold well until the next day though, just make sure to wrap well and leave them at room temp.