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Double Chocolate Rye Cookies

I grew up making chocolate chip cookies but these are way more intense - the rye flour adds this nutty depth and there's chocolate in every bite.
prep time20 minutes
cook time12 minutes
resting or cooling time3 hours
total time3 hours 32 minutes
Print Recipe

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.

Notes

Store in airtight container for up to 1 week.