Chocolate Chip Rye Cookies
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Chocolate Chip Rye Cookies
Hudson Oven’s Brown Butter Chocolate Chip Rye Cookies by Madison Goldrick.
Ingredients
112 grams Milestone Mill Rye Flour
62 grams High Extraction Flour
3 grams Baking Powder
3 grams Baking Soda
5 grams Salt
5 grams Coffee Grinds or 3 grams Espresso Powder
100 grams Light Brown Sugar
65 grams White Sugar
113g Unsalted Butter
1 Egg Yolk
1 Egg
10 grams Vanilla Extract
145 grams Dark Chocolate Chips
Flaky Sea Salt
Instructions
- Brown butter until toasted and fragrant. Put aside until slightly cooled and room temp.
- Sift together dry ingredients.
- Mix together brown butter, sugars, egg, egg yolk, and vanilla.
- Add the wet mixture into the dry and mix until combined.
- Add in the chocolate chips.
- Allow cookie dough to cool in the fridge until firm, about 2 hours.
- Preheat oven to 325 degrees.
- Scoop into desired size dough balls, place on cookie sheet and top with flaky sea salt.
- Bake for 11 minutes.