Double Chocolate Rye Cookies
Indulge in a decadent treat that is nourishing and delicious! These double chocolate rye cookies combine the rich, velvety flavor of dark chocolate with the earthy, slightly nutty notes of rye flour.
Rye flour is packed with health benefits; it’s a whole grain that’s high in fiber, promoting better digestion and sustained energy. Rye is also rich in essential nutrients like magnesium, iron, and antioxidants. Perfectly crisp on the edges and chewy in the center, these cookies are a guilt-free way to satisfy your chocolate cravings!
Ingredients
1 1/4 cups rye flour or light rye flour
2/3 cup unsweetened cocoa powder
1 1/2 cups cane sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick, room temperature)
2 eggs (room temperature)
2 teaspoons vanilla extract
1/2 cup dark chocolate chips
Directions
Sift together the rye flour, cocoa powder, salt, and baking soda.
In a separate bowl, using either a hand mixer or stand mixer, cream the sugar and butter together.
Next add the egg and vanilla extract. Mix on medium speed for about 20 seconds.
With the mixer on medium speed, slowly add the dry ingredients to the wet ingredients. Mix on medium speed until fully incorporated.
Add the chocolate chips and fold in with a spatula.
Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes to overnight.
PreHeat your oven to 350 degrees Fahrenheit. Scoop a heaping tablespoon of dough at a time onto a parchment paper-lined cookie sheet, making sure to space out at least 2 inches apart. Flatten slightly with the back of a measuring cup. bake for 10-12 minutes, depending on if you prefer a softer or crunchier cookie.
Let cool on the cookie sheet for 5 minutes before transferring them to a cooling rack.
Makes about 28 cookies. Enjoy!
Would you like to try our stone-ground rye flour in your recipe? Click the button below to order.
