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!
Which Chocolate Should I Use For The Cookies?
Bittersweet. This will give you that rich, dark flavor. If you want to go with a semi-sweet, I would suggest reducing the sugar by a tablespoon or 2. I used Baker’s Bittersweet Chocolate Bars. They are inexpensive and easy to find. If you have another brand you prefer, go for it! Melt the Chocolate and butter in a saucepan over low heat. You are supposed to use a double boiler, but I prefer not to dirty more dishes if I don’t have to. I keep the heat low and mix constantly. Then I pull it from the heat when the chocolate is about 70% melted. Easy!
Mixing The Batter For The Dark Chocolate Rye Cookies
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. I am using my hand mixer, but you can also use a stand mixer if you prefer. Recently I bought this hand mixer and have really liked it. I needed an inexpensive option, and this was the one with the best reviews.
Now pour in the melted chocolate mixture. It is best to pour it into the beaters while they are on low. Mix well to combine.
Adding In The Dry Ingredients
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. The wheat came from a great company I love to use called Bluebird Grain Farms. I have been using their rye for about a year now and really love it!
Chilling The Batter
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.
Baking The Cookies
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 use this one all the time and love it. Well worth the investment.
I sprinkled mine with a touch of Maldon Flake Sea Salt. Again, not necessary, but really good!
The Finished Dark Chocolate Rye Cookies
With any chocolate cookie where you can’t judge doneness by color, it is best to set the timer! The cookies will be crinkly on top, that is about the only telltale sign. Also, note the cookies will sink in touch after they are removed from the oven.
I shouldn’t admit this, but I could not resist these cookies. Some people say that, and they really only eat like 3-4. Not me, over the course of the day I easily ate 7-10. I just feel grateful I have 2 teenage boys who eat a bulk of what I make. They are keeping me under 400 pounds :).
Other Whole Grain Dessert Ideas
Do you want more ideas for whole-grain desserts? I have some really great options! Click links below:
- 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!
Dark Chocolate Rye Cookie
- 2 2/3 cups bittersweet chocolate, chopped
- 4 tablespoons butter
- 4 eggs room temp
- 2/3 cup granulated sugar
- 2/3 cup brown sugar I love using dark brown
- 2 teaspoons vanilla
- 3/4 cup rye flour
- 1 teaspoon baking powder
- 1/2 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. Now, sit back and enjoy. You deserve it!