These chocolate chip rye cookies from Sycamore Kitchen have a crisp crust surrounding a chewy-textured center, providing the perfect protection to pockets of molten chocolate.
Contrary to the source recipe I chopped the chocolate chunks into variable sizes, leaving many of them quite large for a “marbled” effect. You may chop the chocolate into ¼‑inch chunks as the original recipe specifies if you like.
- 3/4 cup unsalted butter at room temperature
- 5 ounce dark brown sugar
- 4 ounce granulated sugar
- 4.3 ounce all-purpose flour
- 4.3 ounce dark rye flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt (plus extra for sprinkling)
- ½ teaspoon ground caraway seed
- 1 egg
- 2 teaspoon vanilla extract
- 6 ounce (70%) chocolate (chopped into chunks)
In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy, 3 to 5 minutes.
Meanwhile, in a separate bowl whisk together the flours, baking soda and powder, ¾ teaspoon salt and caraway seed.
Add the egg and vanilla to the butter mixture and continue to beat until fully combined. Add the dry ingredients and beat until almost fully incorporated. Add the chopped chocolate and stir to combine. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, and up to 3 days.
Heat the oven to 350 degrees. Scoop the dough (about 2 tablespoons or 45 grams for each cookie) and space the cookies a few inches apart on a parchment-lined baking sheet. Sprinkle each cookie with a little kosher salt. Bake the cookies until they are crisp on the edges but still soft in the middle, about 15 minutes, rotating halfway through for even baking.