These bakery-style cookies are a deliciously unique twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar truly sets these cookies apart. —Julie Peterson, Crofton, Maryland
Salted Brown Sugar and Rye Chocolate Chip Cookies
Can you freeze Salted Brown Sugar and Rye Chocolate Chip Cookies?
Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 tablespoons bourbon, optional
- 3/4 cup all-purpose flour
- 3/4 cup rye flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chunks or chips
- Flaky sea salt, such as Maldon
Directions
- In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and, if desired, bourbon. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks.
- Shape dough into 1-1/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours.
- Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear underbaked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container.
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