WEEKDAYS 1e|12c|p

Chocolate Rye Cookies

Carla Hall
Servings: 12
1 to 2 hr

Make these cookies for a treat tonight!

  • Ingredients
  • step-by-step directions
Chocolate Rye Cookies
  • 1 cup all-purpose flour (plus more for dusting)
  • 1 cup rye flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon caraway seed (toasted and coarsely ground)
  • 1 cup unsalted butter (softened to room temperature)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • In a medium bowl, whisk the flours, cocoa powder, salt and caraway seed until well mixed.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until creamy but still gritty, about 2 minutes. Add the vanilla extract and mix to combine. Reduce the speed to low and add the dry ingredients. Mix just until the dough comes together. Add the chocolate chips and mix to combine.
  • Turn cookie dough out onto a lightly floured work surface and bring the dough together. Form a log 2 inches thick. Place in refrigerator for 1 hour.
  • Preheat the oven to 325ºF. Line baking sheets with parchment paper.
  • Remove log from refrigerator and slice into 1/4 inch thick rounds. Place on prepared baking sheets.
  • Place in the oven and bake for 15 minutes. Cool on the pans on wire racks for 2 minutes, then cool completely on wire racks.
  • Helpful Tip: alternatively, put half of the dough in a gallon-sized zip top bag and close. Using a rolling pin, roll the dough out to 1/4-inch thick. Then, refrigerate dough. This is an easy way to roll dough out into an even layer. It is also a good way to store dough in the refrigerator or freezer until ready to use.
  • Serve the cookies as a sweet dessert with tea. OR serve it as a biscuit on a savory cheese platter, including Manchego cheese, Proscuitto and fruit.
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