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Salted rye chocolate chip cookies in stack.
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Salted Rye Chocolate Chip Cookies

This delicious cookies are a healthier twist on the classic chocolate chip cookie. You are doing to love this nutty flavor!
Prep Time15 mins
Cook Time12 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: chip, chocolate, cookies, rye, rye flour, salt
Servings: 18
Author: Amy- A Red Spatula

Equipment

  • stand mixer

Ingredients

  • 1 ⅔ cup rye flour if you aren't grinding your own flour, make sure to mix the bagged flour with a fork to loosen it up. The flour compacts during shipping.
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 10 tablespoons softened butter
  • cup dark brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 ½ teaspoon vanilla
  • 1 ¼ cup chocolate chunks or chips
  • flake salt for topping I used about 1 ½ tablespoons on all my cookies

Instructions

  • Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper and set them aside.
  • Combine the flour, baking soda, and salt in a small bowl and set aside.
  • In your mixing bowl, cream the butter, granulated, and brown sugar until they are light and creamy. This will take about 2 minutes.
  • Add in the eggs and vanilla. This time only mix to combine. You don't want to overmix once the eggs are added in. Scrape down the sides of the bowl, and mix just barely again.
  • Next are the dry ingredients. Add these in and mix, again, only mixing to combine.
  • Last in are the chocolate chunks. Mix them only until they come are dispersed.
  • Scoop onto your baking sheet. These will really spread, so I only bake 5-6 per sheet pan.
  • Bake for 12-14 minutes. Remove from the oven. You will notice they have spread quite a bit and are wonky shaped. I like to use a large biscuit cutter to round them. Set it over the cookie and in a circular motion, swirl the edges of the cookie until it is rounded. Let them cool for about 7-10-minutes before moving them to the cooling rack.
  • Continue baking all the cookies.
  • That is it!! You are done.

Notes

  • There are a few different types of rye flour you can buy. I prefer the dark rye, as this is the whole grain flour. The medium and light right is sifted for a lighter color and milder flavor. But, this also means that you won't get all the health benefits from whole grain flour. I will say though, if this is your first time baking with rye flour, medium and light may be a good place to start. They are much easier for someone to get used to.
  • Do not overmix your cookie dough once you have added it to the flour mixture. This will result in tougher cookies, instead of chewy ones.
  • I LOVE dark chocolate. If you don't, you can always use semi-sweet or even milk chocolate chips. This is a personal preference.
  • This step isn't necessary, but I like the texture of the cookies better if they have chilled for an hour or so before baking. I will scoop them onto my baking sheet and let them chill like this.
  • Just as a reminder, these cookies will spread. I don't bake more than 5-6 on a pan at a time.
  • These cookies can be held in the fridge for up to 5 days or in the freezer for a month. I like to scoop them into balls before chilling or freezing as the soft dough is so much easier to work with.