Rye Whole Wheat Chocolate Chunk Cookies

Rye Whole Wheat Chocolate Chunk Cookies

Delicious Rye Whole Wheat Chocolate Chunk Cookies are a fun and different take on chocolate chip cookies. The pool of warm sweet and decadent chocolate in the center is what makes these cookies. We are in full cookie baking season. These rye whole wheat chocolate chunk cookies have to be at the top of your list.

If you have never used rye flour before this a great way to use it. Rye flour is typically used for bread. It has a decent gluten content, which makes it great for breads. The flavor is slightly nutty and sweet, which goes well with dark chocolate.

Let’s really talk about the best part of the cookie. All the chocolate of course! Using chunks of dark chocolate which you can cut with a sharp knife allows for bites and pieces to be throughout the cookie. Also placing a large chunk in the center of the cookie is the best. Right out the oven warm and still soft you bite into one of these cookies and yummy pool of warm chocolate. Are you racing to the kitchen yet to starting baking a batch.

If you are looking for a not super sweet yet totally delicious treat to bake up these are the cookies to make. They are not your average chocolate chip cookies so get ready to be happily surprised.

Rye Whole Wheat Chocolate Chunk Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12

Ingredients

  • 1/2 cup Rye Flour
  • 1/2 cup Whole Wheat Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 6 TBLS Unsalted Butter softened, room temp
  • 1 tsp Vanilla Extract
  • 1/3 cup Cane Sugar
  • 1/4 cup Brown Sugar
  • 1 large Egg
  • 2/3 cup Dark Chocolate Chunks

Instructions

  1. 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. 

    2. In a stand mixer cream together the butter and sugars. Let this cream together for about 1-2 minutes until nice and smooth the consistency. Scrape down the sides of the bowl with a spatula. 

    3. Add the egg and vanilla extract and mix until the egg yolk breaks. 

    4. In a separate bowl measure and mix together the flours, baking powder, and sea salt. With the stand mixer on low begin to add the dry ingredients to the wet ingredients. Keep mixing until a smooth batter is formed. Fold in the chocolate chunks and pieces. 

    5. Using an ice cream scooper scoop even amounts of batter. Gently roll into a ball and gently flatten with the palm of your hand. Make sure to leave 2 inches of space between the cookies. Bake for 10-12 minutes until just golden. Allow the cookies to cool for 10 minutes before serving. 

    Enjoy!



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