Double Rye Chocolate Chip Cookies
A different take on your classic cookie, these Double Rye Chocolate Chip Cookies are unmatched in flavor! The Rye flour adds a slightly earthy, nutty flavor to your classic chocolate chip cookie, while simultaneously boosting the chewiness! The Rye Whiskey adds a almost peppery undertone within the cookie, perfectly complimenting the earthiness from the rye flour. To add another layer of flavor, try browning your butter!
HOW TO MAKE THE DOUBLE RYE CHOCOLATE CHIP COOKIES
1.Mix sugars and butter: Add both sugars and the melted butter to a large bowl, then beat with a hand mixer the mixture until it looks is combined.
2. Add eggs, whiskey, and vanilla: Throw in the eggs, whiskey and vanilla, then beat again until combined.
3. Add dry ingredients: In a separate bowl, whisk together the AP flour, rye flour, baking soda, baking powder, cream of tartar and salt, then add this dry mixture into the large bowl, and beat again until just combined.
4. Add chocolate: Add the chocolate chunks and fold them in until well-combined.
5. Refrigerate: Place all of the batter into the fridge for 30 minutes to slightly solidify. This makes the scooping much easier!
5. Scoop, freeze, then bake: Scoop the double rye chocolate chip cookies out onto a prepared baking sheet, place them into the freezer to cool for 15 minutes, then place the cookies into the oven to bake!
RESTING THE DOUBLE RYE CHOCOLATE CHIP COOKIES
I know that it is so tempting to just throw the Double Rye Chocolate Chip Cookies into the oven when you are done mixing – I mean who wants to wait? But it truly is crucial to the cookies to give them those resting periods in the fridge/freezer.
The first resting period (fridge) is essential to making the dough manageable and scoopable. Furthermore, allowing the dough to rest also gives the sugar and flour a chance to absorb any free floating liquid in the dough. This leads to a more uniform cookie, but also controls spread too (Think more free floating liquid = runnier dough = more spreading)! Chilling the dough also slightly dehydrates the dough, thereby concentrating the flavors in the cookie a bit as well.
The second resting period (freezer) makes for a better texture. It allows the fats in the dough to further solidify and cool. This means that when they enter the oven they are going to spread out WAY less! This will allow the cookie to retain its shape and chewy texture.
What is Rye Whiskey?
Rye whiskey is a type of whiskey whose mash consists of 51% rye grain. For this particular recipe, you do not need to use rye whiskey in particular. Rye whiskey will add a slightly spicy peppery undertone, bourbon leans sweet, and something like scotch would add a delicate smokiness.
Get the Recipe: Double Rye Chocolate Chip Cookies
Ingredients
- 1 cup Unsalted Butter,, melted
- 3/4 cup Dark Brown Sugar
- 3/4 cup White Sugar
- 2 Large Eggs
- 1 tbsp Whiskey,, such as Rye or Bourbon
- 1 tsp Vanilla
- 160 g (5.6oz) All Purpose Flour,, about 1 ⅓ cups measured volumetrically
- 150 g (5.3oz) Rye Flour,, about 1 ¼ cups measured volumetrically
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 3/4 tsp Cream of Tartar,, optional – helps with texture
- 1 tsp Salt
- 1 ½ cups Chopped Semi-Sweet Chocolate or Chocolate Chips
Instructions
- In a medium to large sized bowl, add in AP flour, rye flour, baking soda, baking powder, cream of tartar, and salt. Whisk well to combine, then set aside.
- In a large mixing bowl , add the melted butter, brown sugar, and white sugar, and beat with a hand mixer until combined.
- Add eggs, vanilla, and whiskey and beat until well-combined, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the chocolate, and fold with a spatula until well dispersed. Place the bowl into the fridge for 30 minutes to solidify slightly (don’t skip, see above!).
- Prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Place all the cookies onto the baking sheet (do not worry about arrangement yet), and place into the freezer for 15 minutes to rest (don’t skip, see above!)
- Preheat oven to 350°F.
- Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 6-8 per sheet). Place into the oven and bake for 11-13 minutes.
- Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.
