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5 from 1 vote

Dark Chocolate Rye Cookie

These luscious and rich dark chocolate cookies made with rye flour are amazing and totally delicious!
Prep Time10 mins
Cook Time10 mins
chill time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate rye cookie, cookies made with whole wheat, double chocolate cookies with whole grain, whole wheat desserts
Servings: 30 cookies
Author: Tartane Bakery

Ingredients

  • 2 ⅔ cups bittersweet chocolate, chopped
  • 4 tablespoons butter
  • 4 eggs room temp
  • cup granulated sugar
  • 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

Instructions

  • 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!