After receiving some organic rye flour from King Arthur Baking, I’ve been experimenting with it in several cookie recipes. I made brown butter chocolate chip rye cookies, which were just fantastic. The rye flour adds a nutty flavor, which perfectly complements the toasty richness of the brown butter, and they’re a very addictive cookie. My blog has been missing a good chocolate cookie, so I used some of the rye flour to create these double chocolate chip cookies. This high altitude recipe has a combination of rye flour and all-purpose flour, a really good dark cocoa powder, and loads of chocolate chips. Sprinkled with sea salt, they’re so pretty, too!
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Make the cookie dough.
First, cream together unsalted butter with granulated sugar and dark brown sugar with your stand mixer until light and fluffy. Then add an egg and vanilla extract, and mix them in gently.
For the dry ingredients, I used both all-purpose flour and rye flour. The rye flour adds a subtle nuttiness that I really like, but you can certainly leave it out and use only all-purpose flour. My husband bought me some Drost Cocoa Powder for my birthday to try, and I used some of it in these cookies. It’s a really wonderful cocoa powder, super-fine and soft, rich, with a lovely flavor. I’ve loved everything I’ve baked with it.
Into the flour mixture goes baking soda, coarse Kosher salt, and lots of dark chocolate chips. Once it’s all mixed together, it’s a thick dough that feels slightly coarse.
Chill the dough.
The cookie dough for these double chocolate chip cookies benefits from some chilling time. It not only lets the flavors come together, but it also prevents the cookies from spreading out too much while baking.
I like to use a cupcake/ice cream scoop to portion my dough, so that all the cookies are the same size. After I portion out all the dough, I roll it into smooth balls and then place in tupperware to refrigerate for two hours.
Bake the cookies.
When I’m ready to bake the cookies, I put the dough balls in the freezer to chill a bit more while I preheat the oven. Baking the dough while it’s frozen lets the cookie spread more slowly and evenly, so that you get a crisp, chewy edge with a thick, soft, slightly underdone center.
Making Your Cookies Pretty
Admittedly, all that cocoa powder makes the cookies look a bit dark and plain when they come out of the oven. So how to make them look pretty? Well, I have a few tricks for making cookies look picture perfect.
As soon as they come out of the oven, the first thing I do is tidy up the edges a little while they’re piping hot. What I mean is, most of the time, cookies don’t bake perfectly round. But while they’re hot, you can use a knife or spatula or something to gently nudge any wayward edges towards the middle so that the cookies are nice and round. This is called “cookie scooting”! You have to do it quickly, though, before the edges set.
The second trick is to simply top the cookies with a little bit of whatever’s inside them. In this case, I hand-placed a few chocolate chips on top, and then sprinkled on some coarse Kosher salt. Now they’re as perfectly pretty as they are delicious to eat.
You Might Also Like
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Double Chocolate Rye Cookies
- Stand Mixer
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ½ cup dark brown sugar, lightly packed
- 2 tsp vanilla
- 1 large egg
- 1 cup rye flour, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- ½ cup Dutch-processed cocoa powder
- ½ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- 6 oz dark or semi-sweet chocolate chips, or chopped chocolate (plus extra to sprinkle on top)
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for 5 minutes, scraping the bowl down several times.
- On low speed, mix in the vanilla and egg.
- In a separate bowl, combine the flours, cocoa powder, baking soda, salt and chocolate chips. With the mixer on low, add the dry ingredients, just until combined. Use a spatula to finish incorporating the dry bits from the bottom of the bowl into the dough; the dough will be thick.
- Use a cupcake scoop / ice cream scoop to portion the dough into 14-15 portions, then roll into smooth balls with your hands. Refrigerate the dough balls in an airtight container for 2 hours.
- Preheat the oven to 350 and line a baking sheet with parchment paper. While the oven heats, place the dough balls in the freezer.
- Place the chilled dough balls 3 inches apart on a baking sheet (these are large cookies, and I only baked 6 at a time on a large baking sheet). Keep the remainder of the dough in the refrigerator until ready to bake.
- Bake the cookies for 12-13 minutes, until the edges are set, but the centers still look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For a pretty look, place a few chocolate chips on top of the cookies while they're hot, and sprinkle with a little coarse Kosher salt. Let the chocolate cool and harden before you store the cookies.