Rye Brown Butter Chocolate Chip Cookies

cause this rainy week demands a baking project

resharing the best cookie recipe I’ve ever developed because I made them again (for about the 100th time) on Mother’s Day and every time I bite into one I think “well… that’s a damn good cookie.”

From the feedback I’ve received from those of you who have made them yourselves… you seem to agree!

I developed this recipe (like 7 tests/tweaks over a week of baking them every day developed) to create my own personal quintessential ideal of a chocolate chip cookie: nutty, earthy, pools of chocolate, sweet, salty, flat and chewy, and crispy edged. The best combination of CCC characteristics in my humble opinion. I know the last thing the internet needs is yet another chocolate chip cookie recipe, but this one is different! It’s life changing! It’s the best! You’ll just have to make it yourself and see if you agree.

what you need

• 1 stick unsalted butter (113 g)

• 1 c packed brown sugar (213 g)

• 1/2 c white sugar (100 g)

• 1 large egg + 1 egg yolk

• 1 tsp vanilla extract

• 1 1/4 c rye flour (150 g) (I usually use Bob Red Mill’s Dark Rye Flour)

• 3/4 tsp baking soda

• 1/2 tsp kosher salt

• 6-7 oz dark or semi sweet chocolate, roughly chopped (one bar of tony chocaloney dark chocolate is my all-time fav for these!)

• flaky salt for finishing

what you do

Brown the butter. To do this, melt butter in a sauce pan over medium heat, and cook, stirring occasionally until it starts to foam vigorously, the milk solids brown at the bottom of the pan, and you smell a very nutty, delicious aroma. This should take 4-7 mins. Pour into a bowl to stop cooking and allow to cool completely.

In the meantime, mix your sugars together. In a separate bowl, mix flour, baking soda and salt. Once butter is cool but still liquid, whisk into the sugar mixture until fully combined. add eggs and vanilla, and continue to whisk until smooth. add in flour mixture and fold together using a spatula until your dough comes together. Add in your chocolate and mix again until evenly incorporated. Chill the dough for about 10 mins in the fridge before scooping.

Using a large cookie scoop, form ~10 large dough balls, cover with plastic wrap and chill in the fridge for at least 4 hours. I like to use the cookie scoop to form the balls because it doesn’t pack the dough too tightly and encourages spreading in the oven.

preheat oven to 375° F. place 6 cookies on a baking sheet lined with parchment paper staggered about 2” apart. Bake for 10-12 mins until the edges are just starting to brown. For doneness cues, don’t look at the center of the cookie which will often look underbaked, only focus on the edges and whether or not they are just beginning to brown. Immediately after you remove from the oven, tap the baking sheet on your counter to flatten cookies further. Sprinkle with flaky maldon salt. If you can resist, I like to allow the cookies 5-10 mins to set and cool slightly before serving. Otherwise, they will fall apart. These definitely demand a cold glass of whole milk alongside.

happy baking,

Maddy