Perfectly chewy, thin without being crispy, these Rye Chocolate Chip Cookies are based on the classic just with a little twist.

Overhead view of a rye chocolate chip cookie.

What kind of chocolate should you use for Chocolate chip cookies?

I prefer to use 60-70% chocolate for cookies but milk chocolate is also yummy they’ll just be a bit sweeter! I recommend using high quality chocolate bars such as tony’s chocolonely or ghirardelli bars – chocolate chips will hold their shape and won’t give you that delicious melty chocolate puddle vibe.

How to freeze cookie dough?

Simply put, chocolate chip cookies will always taste best straight from the oven. The best way to ensure this is always the case? Freeze your cookie dough in little balls and then bake from (mostly) frozen. I scoop the cookies onto a parchment lined baking sheet or plate and place it in the fridge first to firm up for 30 minutes. Put the cookie dough balls into a freezer bag, press out all the air, seal it shut, and pop it in the freezer. Whenever you want a freshly baked cookie, take out however many you want right before preheating the oven. Then bake according to the instructions below (aka 8 minutes, rotate, 4 minutes @ 350 F).

How to make chewy chocolate chip cookies?

To make chewy chocolate chip cookies, you need to be using brown sugar. However, only using brown sugar will give you an overly chewy, caramel type cookie. So this recipe combines brown and white sugar for the best texture and flavor.

What type of rye flour should be used?

There are many types of rye flour and all will act a little different but most should work. The darker and courser the rye the more flavor they will have and the more different they’ll be from a classic chocolate chip cookie. I like to lean into the rye but if you’re feeling hesitant I recommend finding a finely ground dark rye!

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Tips for making Rye Chocolate Chip Cookies

There are many types of rye flour and all will act a little different but most should work. The darker and courser the rye the more flavor they will have and the more different they’ll be from a classic chocolate chip cookie. I like to lean into the rye but if you’re feeling hesitant I recommend finding a finely ground dark rye!
Use high quality chocolate and butter – this will make all the difference in a cookies. I recommend using high quality chocolate bars such as tony’s chocolonely or ghirardelli bars – chocolate chips will hold their shape and won’t give you that delicious melty chocolate puddle vibe.
Additionally, chopping the chocolate will create the best variety in size of chocolate throughout the cookie!
This is one of those recipes where it really does matter if your ingredients, specifically the butter and eggs are at room temperature. It will help create a smooth and creamy cookie that bakes evenly.
Don’t over mix your batter. Once you don’t see any flour left, stop mixing otherwise you’ll end up with tough cookies.
The espresso powder in the cookies are optional but I think of it as my secret ingredients. It gives the cookie a little extra something but it doesn’t make them taste like coffee.
It is so tempting to bake these cookies right away but they really are best baked after a couple hours in the fridge. This keeps them from spreading too much and also gives them a better texture.
The cookies will look underbaked after 12 minutes have passed but I promise they’re ready. About an inch in from the edge will look set but the centers will be puffy and a little jiggly. The cookies will set as they cool on the cookie sheet.

Ingredients

Chocolate: Anything from milk to dark chocolate will work in these cookies. Ideally use chocolate bars or baking chocolate that needs to be chopped and will get nice and melty in the cookies; I prefer 60% – 70%!
Butter: I prefer to use salted butter for cookies but unsalted will work too; make sure the butter is at room temperature.
Sugar: Both white and dark brown sugar are used in these cookies for optimal flavor and texture.
Espresso Powder: While not 100% necessary, the espresso powder adds a little extra flavor and depth to the cookies that I love. This should be espresso powder or fine instant espresso not just espresso grounds.
Salt: Sea salt balances out the sweetness of the cookies and pairs perfectly with chocolate you can also add flaked salt after baking in addition to the salt in the cookie dough.
Vanilla Extract: It may seem counterintuitive but vanilla extract enhances chocolate and other flavors in the cookies.
Eggs: I use standard large eggs from the store; just be sure they are at room temperature.
Rye Flour: There are many types of rye flour and all will act a little different but most should work. The darker and courser the rye the more flavor they will have and the more different they’ll be from a classic chocolate chip cookie. I like to lean into the rye but if you’re feeling hesitant I recommend finding a finely ground dark rye!
Baking Soda: Baking soda gives the cookies a little puff and help with their texture.

Side view of a rye chocolate chip cookie broken in half.

How to make Rye Chocolate Chip Cookies

Chop the chocolate and set aside.
In a medium mixing bowl, add in the butter, both sugars, vanilla, espresso powder, and salt.
Cream the butter and sugar mixture on medium speed for about 3 minutes until it becomes a few shades lighter. Scrape the sides and bottom of the bowl.
Crack in the egg and mix again until smooth and fluffy.
Dump in the rye flour and then the baking soda.
Use the mixer to mix on low until just combined. It’s ok if some flour is still visible.
Add in all of the chocolate except the 12 larger chunks that you’ll put on top.
I like big cookies so I used a quarter cup ice cream scoop but you could do any size you want, you’ll simply need to adjust the baking time accordingly.
Line a small tray or baking sheet with parchment paper scoop the cookie dough onto it.
Once all the dough has been scooped, roll each scoop into a smooth ball.
Press one of the chocolate chunks into the top of each ball.
Cover the tray with plastic wrap and put in the fridge to chill for at least 2 hours. They can stay in the fridge overnight but any longer and I would transfer them to a freezer bag and store in the freezer until ready to bake.

Bake the cookies

Preheat the oven to 350 F and place a rack in the center of the oven.
Once chilled place 3-4 of the cookies onto a lined baking sheet, they spread a lot so don’t put them too close together.
Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.
The centers will look very soft but they will finish baking as they cool.
Take the tray out of the oven and leave the cookies on the sheet for 5-10 minutes. I like to use a round biscuit cutter or bowl to make the cookies perfectly round but that’s totally optional. Last but not least, optionally sprinkle the tops with a little flaky sea salt.
Bake the next tray while this one cools.
Transfer the cooled cookies to a wire rack to cool fully before storing in an airtight container.

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