“Chocolate chip cookies for grown-ups”. Toasted rye paired with browned butter, dark chocolate, molasses, and dried tart cherries create a deeply rich and addictive cookie. The entire recipe can be completed by hand; no need for a stand mixer.

Source

Change Log

  • Swapped salted butter for unsalted and recalculated salt quantity.
  • Added measurements in grams for dry ingredients and butter.
  • Added directions to brown the butter.
  • Reduced chocolate chunks
  • Swapped tart dried cherries for nuts

Notes

Brown Butter

To brown butter, simple place butter (cold or room temperature) in a 7-inch non-stick skillet over medium-low heat. Once the butter melts, gently stir every few minutes. The butter will start to separate and the solids will start to brown. Note the nutty aroma. Once the sound of popping and sizzling subsides, the butter will be browned. Be careful to not cook the butter any longer as it can burn.

Begin by baking the first batch on a room temperature parchment lined cookie sheet. While the first batch is backing, prep the second sheet. Once the first batch is baked, slide the parchment and cookies off the hot sheet and onto a cool surface (such as a marble counter-top or wire cooling rack). Bake the second batch. Allow the first sheet to cool to room temperature; then prep for the third batch. Continue this process until all cookies are backed.

By following this process, each batch of cookies will be baked on a room temperature cookie sheet and should thus require the same baking time.

Special Equipment

  • Two cookie sheets
  • Parchment paper
  • 12" skillet (to toast rye)
  • 7" skillet (to brown butter)

Preheat Oven

  • Preheat oven to 350°
  • Position rack to middle position

Ingredients

  • 142 grams (1 cup) all-purpose flour
  • 7 grams (1.128 teaspoon) salt
  • 3 grams (½ teaspoon) baking soda
  • 140 grams (1 cup) rye flour
  • 170 grams (12 tablespoons or 1½ sticks) unsalted butter
  • 248 grams (1¼ cups) white sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 tablespoon vanilla extract
  • 100 grams (about 1 cup) dark chocolate chips or chopped bittersweet chocolate
  • 100 grams (¾ cup) dried tart cherries

Preparation

Combine Dry Ingredients

  • In a medium bowl, whisk together:
    • All-­purpose flour
    • Salt
    • Baking soda

Toast Rye and Brown Butter

  • In a 12-inch skillet over medium-high, toast the rye flour until fragrant and a shade or two darker, about 5 minutes, stirring frequently.
  • At the same time, brown the butter in a 7-inch skillet over medium-low heat.
  • Remove the skillet with the rye from heat; add the browned butter and stir until combined.
  • Refrigerate the mixture if needed to cool to room temp.

Cream

Once the rye mixture is cool…

  • In a large bowl, mix together:
    • Sugar
    • Eggs
    • Molasses
    • Vanilla
  • Slowly stir rye mixture into the creamed egg mixture

Add Dry

  • Add the dry ingredients to the cream/rye mixture and stir until combined.
  • Stir in the chocolate chips and dried cherries (if using).

Bake

If the dough is too soft to manage, refrigerate about 30 to 45 minutes. Place dough in the refrigerator in between batches to keep cool.

  • Drop 2-tablespoon mounds of dough about 2 inches apart on the prepared baking sheets.
  • One sheet at a time, bake until the edges are firm and the centers are soft, 8 to 12 minutes, rotating the sheet halfway through.
  • Cool on the sheet for 5 minutes, then transfer to a wire rack and cool for 10 minutes.
  • Repeat with the second sheet.