10.20.20
Fall Perfection: Brown Butter Chocolate Chip Rye Cookies

Today we’re talking with the owner of Rye Goods about gluten, grain and all things wellness when it comes to baking. See the interview here and enjoy her infinitely delicious recipe for chocolate chip rye cookies made with brown butter and sea salt…

Brown Butter Chocolate Chip Rye Cookie
Yield: 2 dozen cookies

Ingredients:
1 + 1/4 pound high quality salted butter
1 + 7/8 cups brown sugar
1 + 7/8 cups white sugar
1/4 vanilla bean pod
2 large eggs
7/8 tablespoons baking soda
1/2 tablespoons kosher salt
3/4 pounds rye flour
1 + 1/4 pounds wheat flour
3/4 pounds dark chocolate
Sea salt for topping

Instructions: 
1. In a separate bowl, mix together both flours, salt and baking soda
2. In a stand mixer, cream butter, both sugars and the vanilla bean for 6 minutes on medium low
3. Add eggs on low speed one at a time, scraping down the bowl until completely incorporated
4. Add your dry into the mixer and let mix on low for 1 minute, scrapping your bowl to make sure everything is evenly incorporated
5. Add your chopped chocolate or chips to the mix a stir a few times
6. Turn your oven on to 350F
7. Take a cookie scoop or use 2 spoons to make even cookie dough balls. Place them on a
greased or parchment paper lined sheet pan
8. Place in refrigerator until your oven comes to temp
9. Bake for 10-12 minutes, rotating the pan half-way through
10. Top with sea salt and enjoy!

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Comments


  1. I’m curious why these are called brown butter cookies when you don’t brown the butter in the recipe?

    Ash | 10.23.2020 | Reply
  2. Very good point

    Gabrielle | 10.24.2020 | Reply

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