Ingredients (~36 cookies)
- 1 1/4 cups all-purpose flour
- 1 1/4 cups medium rye flour
- 1/2 cup natural cocoa powder
- 1 tsp kosher salt
- 3/4 tsp baking soda
- 1 cup (2 sticks) room temperature unsalted butter
- 1 cup packed dark brown sugar
- 1 1/2 Tbsp pure vanilla extract
- ~8 oz bittersweet chocolate, finely chopped
Mix the Dry Ingredients
In a medium bowl, whisk together the flours, cocoa powder, salt, and baking soda.
Set this aside – you want everything evenly distributed before it goes into the wet ingredients.
Cream the Butter and Sugar
In the bowl of a stand mixer or a large bowl with a hand mixer, beat the butter and brown sugar for ~2 minutes on medium speed.
The mixture should look lighter and fluffier – not just mixed together.
Beat in the vanilla until incorporated.
Combine Everything and Form the Dough
Add the flour mixture and beat until just mixed in; Don’t overwork it here.
Beat in the chopped chocolate – the dough will be pretty thick at this point.
Turn the dough out onto a sheet of parchment paper and briefly knead it together with your hands.
The dough might seem crumbly but it’ll come together as you work it.
Shape and Chill the Cookie Logs
Divide the dough in half and form each half into a log that’s ~1 1/2 inches around.
Wrap each log with parchment and plastic wrap and refrigerate for at least 3 hours.
You can also refrigerate overnight – the dough actually slices better when it’s really cold.
Slice and Bake at 325F
Heat your oven to 325F and line 2 baking sheets with parchment or silicone baking mats.
Cut the dough into 1/4 inch slices and place them on the baking sheets, ~2 inches apart.
You might have to use your fingers to push the dough back into rounds after slicing.
If the dough gets too soft to slice cleanly, stick it back in the refrigerator for ~15 minutes.
Bake the cookies, 1 sheet at a time, for ~10-12 minutes.
The edges should look set but the centers might still look slightly soft.
Cool and Store
Cool on the baking sheet for ~5 minutes, then transfer the cookies to a wire rack to cool completely.
Repeat with the rest of the cookie dough – you can re-use the baking sheets once they’ve cooled down.
Store the cookies in an airtight container for up to a week.
Double Chocolate Rye Cookies
Ingredients
Ingredients (~36 cookies)
- 1 1/4 cups all-purpose flour
- 1 1/4 cups medium rye flour
- 1/2 cup natural cocoa powder
- 1 tsp kosher salt
- 3/4 tsp baking soda
- 1 cup room temperature unsalted butter, 2 sticks
- 1 cup packed dark brown sugar
- 1 1/2 Tbsp pure vanilla extract
- ~8 oz bittersweet chocolate, finely chopped
Instructions
- Whisk flours, cocoa powder, salt, and baking soda in a medium bowl.
- Cream butter and brown sugar for 2 minutes until light and fluffy.
- Beat in vanilla extract.
- Add flour mixture and mix until just combined.
- Fold in chopped chocolate.
- Knead dough briefly on parchment paper.
- Divide dough into two 1 1/2-inch logs.
- Wrap logs in parchment and plastic wrap.
- Refrigerate for at least 3 hours.
- Preheat oven to 325F.
- Line baking sheets with parchment.
- Slice logs into 1/4-inch rounds.
- Place cookies 2 inches apart on baking sheets.
- Bake 10-12 minutes until edges are set.
- Cool on baking sheet for 5 minutes.
- Transfer to wire rack to cool completely.