Of all the different chocolate chip cookies I have made and tried, these browned butter and rye chocolate chip cookies are hands down my favourite. When I first stumbled across the original recipe (which I have since lost track of) I was ecstatic as the entire thing was all about chocolate chip cookie variations with ancient and/or whole grains… I think you all know that is my jam. 😉
One after the other I tried all three variations, first with buckwheat flour (which was a little too bitter for my liking), then with whole grain spelt flour (which spread like pancakes no matter what I did), and lastly with whole grain rye flour (the winner by far but of course I tinkered with it further). It took me a solid six months of testing and re-testing this recipe to get it to be just the way I had always hoped a chocolate chip cookie could be.
Now, if you’ve never had a cookie, any cookie, with browned butter before ooooh boy are you in for a treat! Not only does the browned butter give these cookies a delightful caramel flavour, but it will be hard to stop tasting the dough even when it is just the browned butter whipped together with the sugars.
To me these browned butter and rye chocolate chip cookies are just perfect. Crispy edges, a soft center, but best of all, the flavours of the dark chocolate, the browned butter and the rye flour dance and mingle together in a way that makes my whole body wiggle. My hubby and I affectionately call it the “food wiggles”. It’s my clear indication that something is truly delicious.
Happy baking!
Sophie
If you liked this recipe you are going to love these ones!
Oatmeal Chocolate Chip Spelt Cookies
Chewy Chocolate Chip Spelt Cookies
Chewy Peanut Butter Spelt Cookies with Chocolate Drizzle
Browned Butter and Rye Chocolate Chip Cookies (with Sourdough Option)
Ingredients
- 115 grams unsalted butter at room temperature
- 100 grams granulated sugar
- 112 grams golden brown sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 42 grams sourdough starter or discard at 100% hydration (optional, see note)
- 90 grams organic, all purpose wheat flour (69g if using sourdough starter as well)
- 95 grams organic, whole grain rye flour
- 175 grams semi sweet chocolate chips
Instructions
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NOTE: the sourdough starter can only be used if the butter is browned. Browning the butter removes the water from it which is then replaced by the water in the sourdough starter. If you don't brown the butter and still use the sourdough starter the cookies will end up a very different texture!
You can also skip browning the butter and the sourdough starter altogether. The cookies will still be very tasty.
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In a medium saucepan, cook the butter over medium high heat until the butter melts, bubbles and then foams. Watch it closely and when the milk solids start to brown, remove from the heat and pour the browned butter into the bowl of a stand mixer or large mixing bowl. Allow the butter to cool completely. You should have approximately 94g of butter left (depending on the fat content of the butter you used).
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Add the granulated and golden brown sugars to the bowl with the butter and using the paddle attachment beat on high for 3 minutes until light in colour and fluffy. Add the baking soda and salt then beat again briefly until combined. Add the egg and vanilla extract. Beat again until combined. If you are using sourdough starter, add it and mix until the dough is smooth and fully combined.
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Add both the all purpose and rye flour and mix on low until the dough starts to form together. Add the chocolate chips and mix on low until no dry patches of flour remain. Wrap the dough or place it into a food storage container and chill it in the fridge or a minimum of 2 hours up to overnight.
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Split the dough into 16 equal pieces (approximately 44g each or just eyeball it). Using your hands roll each piece into a ball then flatten into a disc about 1" thick. Place all the discs on a parchment lined baking sheet and place in the freezer until frozen solid.
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Preheat the oven to 350 degrees F and adjust the baking racks so there are two near the middle of the oven. Line two baking sheets with parchment paper or baking mats and equally space 8 discs of dough on each baking sheet. Sprinkle with course or flaked salt if you like. Bake both baking sheets at the same time for 8 minutes, then switch the baking sheets on the racks and rotate each one around. Bake for another 7 minutes or until the edges are golden and the middle is just set.
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Remove the baking sheets from the oven and lightly bang them on the stove top or counter to help the cookies collapse. Allow the cookies to cool on the baking sheets for approximately 10 minutes before moving them to cooling racks to cool completely.
