Due to the rye flour used, these cookies are perfectly crisp on the outside and chewy on the inside. A mixture of chocolates and toasty flavor of added hazelnuts perfectly complement the rye flour’s hearty texture and flavor. One of my favorite cookies to make!
These cookies were created from my desire to use up a forgotten bag of rye flour that was starting to house those annoying little pantry bugs. Through testing these, I realized that rye flour is far superior compared to all purpose flour when used in chocolate chip cookies. My reasons: 1. Rye flour adds a hearty texture that perfectly compliments the caramelized flavor desired in chocolate chip cookies. 2. It yields a cookie that is perfectly crisp on the outside and chewy on the inside. 3. Its nutty flavor adds to the deep toasted flavor of the cookie, while also flawlessly pairing with the chocolate.
Hope you guys give them a try!
Ingredients
- 100g (1/2 cup) dark brown sugar
- 75g (7 tablespoons) white sugar
- 1 stick (112g) butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 195g rye flour
- 70g chopped dark chocolate
- 50g chopped milk chocolate
- 50g chopped toasted hazelnuts
- 1 egg
- sprinkle of flaky sea salt (optional)
Procedure
Beat butter, sugars, salt, and vanilla together. Meanwhile mix all the dry ingredients in a bowl.
Add egg
Beat until egg is mixed in and add the dry ingredients
Mix until it just forms a thick dough
Portion out into balls and refrigerate until ready to use
When ready to use take cookie dough out of fridge, sprinkle with some salt, and bake at a 350 F preheated oven for 13 mins
Cool for 5 mins and enjoy!
Stop and Smell the Flours 