{"slug":"rye-chocolate-chip-cookies","collection":"recipes","is_recipe":true,"visibility":"public","title":"Rye Chocolate Chip Cookies","description":"Toasted rye flour and browned butter give these grown-up chocolate chip cookies a deep, nutty richness, rounded out with molasses and dried tart cherries.","body_md":"\n\"Chocolate chip cookies for grown-ups\". Toasted rye paired with browned\nbutter, dark chocolate, molasses, and dried tart cherries create a\ndeeply rich and addictive cookie. The entire recipe can be completed by\nhand; no need for a stand mixer.\n\n## Source\n\n-   https://www.177milkstreet.com/recipes/rye-chocolate-chip-cookies\n\n## Change Log\n\n-   Swapped salted butter for unsalted and recalculated salt quantity.\n-   Added measurements in grams for dry ingredients and butter.\n-   Added directions to brown the butter.\n-   Reduced chocolate chunks\n-   Swapped tart dried cherries for nuts\n\n## Notes\n\n### Brown Butter\n\nTo brown butter, simple place butter (cold or room temperature) in a\n7-inch non-stick skillet over medium-low heat. Once the butter melts,\ngently stir every few minutes. The butter will start to separate and the\nsolids will start to brown. Note the nutty aroma. Once the sound of\npopping and sizzling subsides, the butter will be browned. Be careful to\nnot cook the butter any longer as it can burn.\n\n### Rotating cookie sheets\n\nBegin by baking the first batch on a room temperature parchment lined\ncookie sheet. While the first batch is backing, prep the second sheet.\nOnce the first batch is baked, slide the parchment and cookies off the\nhot sheet and onto a cool surface (such as a marble counter-top or wire\ncooling rack). Bake the second batch. Allow the first sheet to cool to\nroom temperature; then prep for the third batch. Continue this process\nuntil all cookies are backed.\n\nBy following this process, each batch of cookies will be baked on a room\ntemperature cookie sheet and should thus require the same baking time.\n\n## Special Equipment\n\n-   Two cookie sheets\n-   Parchment paper\n-   12\" skillet (to toast rye)\n-   7\" skillet (to brown butter)\n\n## Preheat Oven\n\n1.  Preheat oven to 350°\n2.  Position rack to middle position\n\n## Ingredients\n\n-   142 grams (5oz) (240ml / 1 cup) all-purpose flour\n-   7 grams (2 ⅓ teaspoons) Diamond Crystal kosher salt\n-   3 grams (½ teaspoon) baking soda\n-   140 grams (5oz) (240ml / 1 cup) rye flour\n-   170 grams (6oz) (12 tablespoons or 1½ sticks) unsalted butter\n-   248 grams (9oz) (300ml / 1¼ cups) white sugar\n-   2 large eggs\n-   1 tablespoon molasses\n-   1 tablespoon vanilla extract\n-   100 grams (about 240ml / 1 cup) dark chocolate chips or chopped bittersweet\n    chocolate\n-   100 grams (180ml / ¾ cup) dried tart cherries\n\n## Preparation\n\n### Combine Dry Ingredients\n\n1.  In a medium bowl, whisk together:\n    -   All-­purpose flour\n    -   Salt\n    -   Baking soda\n\n### Toast Rye and Brown Butter\n\n1.  In a 12-inch skillet over medium-high, toast the rye flour until\n    fragrant and a shade or two darker, about 5 minutes, stirring\n    frequently.\n2.  At the same time, brown the butter in a 7-inch skillet over\n    medium-low heat.\n3.  Remove the skillet with the rye from heat; add the browned butter\n    and stir until combined.\n4.  Refrigerate the mixture if needed to cool to room temp.\n\n### Cream\n\nOnce the rye mixture is cool...\n\n1.  In a large bowl, mix together:\n    -   Sugar\n    -   Eggs\n    -   Molasses\n    -   Vanilla\n2.  Slowly stir rye mixture into the creamed egg mixture\n\n### Add Dry\n\n1.  Add the dry ingredients to the cream/rye mixture and stir until\n    combined.\n2.  Stir in the chocolate chips and dried cherries (if using).\n\n### Bake\n\nIf the dough is too soft to manage, refrigerate about 30 to 45 minutes.\nPlace dough in the refrigerator in between batches to keep cool.\n\n1.  Drop 2-tablespoon mounds of dough about 2 inches apart on the\n    prepared baking sheets.\n2.  One sheet at a time, bake until the edges are firm and the centers\n    are soft, **8 to 12 minutes**, rotating the sheet halfway through.\n3.  Cool on the sheet for 5 minutes, then transfer to a wire rack and\n    cool for 10 minutes.\n4.  Repeat with the second sheet.\n- **Unit repair (2026-07-30):** the ounce figures here were placeholders rather than conversions — small weights had been written \"(1oz)\", middling ones \"(2oz)\" or \"(3oz)\", regardless of the actual gram value. The gram weights are correct and are unchanged; only the bogus ounce fragments are removed. A spoon or cup measure sharing the same parentheses is kept, since that one is real.\n- **Salt repair (2026-07-30):** the line read \"7 grams (1.128 teaspoon) salt\" — the 1.128 is machine-generated false precision, and it implies table-salt density (6.2g/tsp). Here the **weight** is kept rather than the volume, because in a cookie dough the salt-to-flour ratio matters more than the spoon count: 7g of Diamond Crystal is about 2⅓ teaspoons. If you use table salt, 7g is roughly 1¼ teaspoons.\n\n","draft":false,"servings":"24","prep_time":"30 minutes","cook_time":"12 minutes","total_time":"45 minutes","source_name":"Milk Street","source_url":"https://www.177milkstreet.com/recipes/rye-chocolate-chip-cookies","created_at":"2018-05-28T22:11:34Z","updated_at":"2026-07-30T22:37:20.069498Z","categories":["dessert"],"tags":["Browned Butter","Cherries","chocolate","Cookies","milk street","Molasses","Rye"],"methods":["Baked"],"ingredients":[{"section":"","items":["-   142 grams (5oz) (240ml / 1 cup) all-purpose flour","-   7 grams (2 ⅓ teaspoons) Diamond Crystal kosher salt","-   3 grams (½ teaspoon) baking soda","-   140 grams (5oz) (240ml / 1 cup) rye flour","-   170 grams (6oz) (12 tablespoons or 1½ sticks) unsalted butter","-   248 grams (9oz) (300ml / 1¼ cups) white sugar","-   2 large eggs","-   1 tablespoon molasses","-   1 tablespoon vanilla extract","-   100 grams (about 240ml / 1 cup) dark chocolate chips or chopped bittersweet","-   100 grams (180ml / ¾ cup) dried tart cherries"],"parsed":[{"raw":"-   142 grams (5oz) (240ml / 1 cup) all-purpose flour","qty":142,"unit":"g","item":"all-purpose flour"},{"raw":"-   7 grams (2 ⅓ teaspoons) Diamond Crystal kosher salt","qty":7,"unit":"g","item":"Diamond Crystal kosher salt"},{"raw":"-   3 grams (½ teaspoon) baking soda","qty":3,"unit":"g","item":"baking soda"},{"raw":"-   140 grams (5oz) (240ml / 1 cup) rye flour","qty":140,"unit":"g","item":"rye flour"},{"raw":"-   170 grams (6oz) (12 tablespoons or 1½ sticks) unsalted butter","qty":170,"unit":"g","item":"unsalted butter"},{"raw":"-   248 grams (9oz) (300ml / 1¼ cups) white sugar","qty":248,"unit":"g","item":"white sugar"},{"raw":"-   2 large eggs","qty":2,"item":"large eggs"},{"raw":"-   1 tablespoon molasses","qty":1,"unit":"tbsp","item":"molasses"},{"raw":"-   1 tablespoon vanilla extract","qty":1,"unit":"tbsp","item":"vanilla extract"},{"raw":"-   100 grams (about 240ml / 1 cup) dark chocolate chips or chopped bittersweet","qty":100,"unit":"g","item":"dark chocolate chips or chopped bittersweet"},{"raw":"-   100 grams (180ml / ¾ cup) dried tart cherries","qty":100,"unit":"g","item":"dried tart cherries"}]}],"servings_int":24,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:38:21.015917Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}