Got some rye flour that you want to use up? Guess what? I’ve got an amazing recipe for you. But wait. Chocolate chip cookies using rye flour, you say? Hasn’t rye got that really strong taste and grainy texture? How in the world would such an alien ingredient work in chocolate chip cookies? Well, trust me, it does. Very, very well. These are perhaps the best cookies I’ve ever baked. They’re certainly my favourite out of all the baked goodies I’ve made the past couple of weeks. I mean, if you thought my cinnamon star biscuits were good, these blow those right out of the water! Well, for me anyway. I adore chocolate chip cookies! ♥
3/4 cup organic rye flour
3/4 cup gluten free flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons butter, softened
5 tablespoons dark brown sugar, packed
2 tablespoons granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
Desired amount of chocolate chips
- Preheat oven to 180°C and line baking tray with baking paper.
- Combine the flours, baking powder, baking soda and salt in a medium sized bowl. Set aside.
- In a separate bowl, beat sugars and butter until just blended.
- Add the egg, mixing until just combined. Stir in vanilla.
- Gradually add the dry ingredients and mix slowly until flour is just combined.
- Fold in the chocolate chips.
- Roll tablespoons of dough into balls and place on baking sheet 2 inches apart.
- Bake cookies for about 15 minutes until the cookies have browned.
- Remove tray from the oven and let the cookies stand for a few minutes before transferring them to a rack to cool.