Ry’s Rye Chocolate Chip Cookies
There are cookies, and then there are these cookies.
These chocolate chip cookies with a touch of rye are familiar, but with quiet depth. They’re sweet, a little unexpected, and full of heart, just like the boy they’re named after. I spent months working this recipe into being, wanting it to feel like him: warm, kind, steady, with just enough edge to surprise you. Fifteen years in, he’s still the coolest, kindest soul I know. This one’s for him.
Nutty browned butter, two kinds of sugar, and a generous scoop of dark rye flour give them a richness that feels both familiar and a little unexpected. They’re the sort of cookie that tastes like it’s been tinkered with over time, adjusted until it hit that just-right balance of chewy, earthy, and deeply chocolatey.
Instead of the classic butter-and-sugar base, we start by browning the butter until it smells nutty and caramelized, transforming the flavor before the dough even comes together. Two types of sugar — dark brown and granulated — layer sweetness in different shades. Together, they make a cookie that’s chewy in the center with just the right amount of crisp at the edges.
Rye flour is what makes these cookies different. Dark rye brings an earthy, malty note that tempers the sweetness and pairs beautifully with dark chocolate. Combined with cake flour, it creates a soft but balanced texture that feels both rustic and elevated. The chocolate here is generous: chopped, not chipped, so that every cookie bakes into glossy puddles and uneven shards. A sprinkle of flaky salt on top makes each bite sing.
Patience is the final ingredient. A long rest in the fridge (at least 4 hours, ideally overnight) deepens the flavors and sets the dough up for that perfect golden edge and soft, puffed center.
Warm from the tray, these cookies are everything you want them to be: rich, chewy, a little unexpected, and entirely satisfying. They’re not just another batch of chocolate chip cookies — they’re the kind you bake once, then again, then again.
Ry's Rye Chocolate Chip Cookies
These cookies are deep, dark, and unapologetically rich. Dual sugars blend with nutty browned butter to create a chewy, caramel-toned base, while dark rye flour adds an earthy depth that sets them apart from the everyday chocolate chip. Chopped semi-sweet and bitter-sweet chocolate melts into puddles throughout, balanced by a final sprinkle of flaky salt. Best chilled overnight before baking, these cookies puff soft in the center with golden edges that crackle just enough. They’re the kind you’ll want to bake, savor warm, and then repeat.
Ingredients
Instructions
- Brown the butter and let it cool slightly.
- In a large bowl, whisk the browned butter and sugars together until smooth. Take time to cream the mixture well—you want it glossy, thick, and with the sugar granules no longer visibly pronounced. Add the egg and vanilla, then whisk again until fully combined and slightly thickened.
- In a separate bowl, whisk together the rye flour, cake flour, baking soda, baking powder, salt, and cornstarch.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Stir in the chopped chocolates.
- Chill the dough for at least 30 minutes (longer if you want a thicker cookie).
- Use a large #20 scoop (or about 3 tablespoons) of dough per cookie and roll until a ball that's taller than it is wide.
- Bake at 400°F for 10-12 minutes, or until the edges are golden and the centers are puffed but still soft.
- Immediately sprinkle with flaky salt. Let cookies rest on the tray for 2 minutes before transferring to a rack to cool.
Notes
Use any vanilla you love—I often reach for Mexican vanilla or a rich vanilla paste for extra depth. If you only have light brown sugar, it will still work, but using all dark brown sugar gives these cookies a wonderfully chewy texture with deep molasses notes. Thoroughly creaming the browned butter and sugars is key to the texture: mixing until the sugar is less visible helps achieve crisp edges and a chewy center. Using both semi-sweet and bittersweet chocolate gives balance—just the right amount of sweetness with deep cocoa richness in every bite.
For a crispier-edged cookie, chill the dough for only 30 minutes before baking. For a gooier, thicker cookie, chill at least 4 hours or overnight.
