These Double-Chocolate Rye Cookies bring together two things every chocolate lover craves: a rich cocoa base and melty chocolate chips in every bite. What makes them stand out is the addition of rye flour, which adds a subtle nutty flavor and a soft, chewy texture that balances the sweetness beautifully. They’re quick to prepare, bake in under 15 minutes, and deliver bakery-style results right from your kitchen.
If you’ve been looking for a cookie recipe that feels a little more special than the classic chocolate chip, this one is a great choice. The cocoa powder and rye flour give the cookies depth, while the chocolate chips ensure each bite is indulgent and satisfying.
Why You’ll Love These Cookies
- Chocolate in every bite – made with both cocoa powder and chocolate chips for double the flavor.
- Unique flavor from rye flour – slightly nutty and wholesome, adding a twist to the traditional cookie.
- Soft and chewy texture – crisp edges with gooey centers for the perfect bite.
- Quick and simple – ready in less than 30 minutes, with no complicated steps.
- Crowd-pleaser – perfect for sharing at gatherings, holidays, or enjoying as an everyday treat.
Ingredients Needed
To make the best Double-Chocolate Rye Cookies, you’ll need a few simple pantry staples plus plenty of chocolate. Each ingredient plays a key role in texture and flavor.
Dry Ingredients
- Rye flour (1 cup): Adds a nutty undertone and creates a chewy texture that sets these cookies apart from standard chocolate chip cookies.
- Cocoa powder (1/2 cup): Provides the deep chocolate flavor base. Use unsweetened cocoa for the best results.
- Baking soda (1 tsp): Helps the cookies rise slightly and keeps them from being too dense.
- Salt (1/2 tsp): Balances sweetness and enhances the richness of the chocolate.
Wet Ingredients
- Butter (1/2 cup, melted): Gives the cookies a soft, tender texture while adding richness. Let it cool slightly before mixing so the dough doesn’t become greasy.
- Sugar (1 cup): Sweetens the cookies and works with the butter to create the chewy structure.
- Egg (1 large): Binds the ingredients and adds moisture for a balanced dough.
- Vanilla extract (1 tsp): Boosts and enhances the overall chocolate flavor.
Add-In
- Chocolate chips (1 cup): Semi-sweet or dark chocolate chips melt into gooey pockets, giving the cookies double the chocolate flavor.
Step-by-Step Instructions
Follow these steps for cookies that are soft in the center, slightly crisp on the edges, and packed with chocolate flavor.
1. Prepare Your Baking Sheet
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together rye flour, cocoa powder, baking soda, and salt until evenly combined.
- Set aside.
3. Combine the Wet Ingredients
- In a large mixing bowl, whisk melted butter and sugar until smooth and fully incorporated.
- Add the egg and vanilla extract, whisking again until the mixture is glossy and well blended.
4. Form the Dough
- Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing, as it can make the cookies tough.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
5. Shape the Cookies
- Scoop about 2 tablespoons of dough for each cookie and place them onto the prepared baking sheet.
- Leave at least 2 inches of space between cookies, as they will spread slightly during baking.
6. Bake
- Place the tray in the preheated oven and bake for 10–12 minutes.
- The cookies are ready when the edges are set but the centers still look slightly soft. They will firm up as they cool.
7. Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Serve warm for melty chocolate centers or store for later enjoyment.
Serving Suggestions
- Serve warm with a glass of milk, coffee, or hot chocolate.
- Pair with vanilla ice cream for a decadent dessert.
Storage & Freezing
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
- Freezing dough: Scoop portions of cookie dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
- Freezing baked cookies: Store in a freezer-safe bag for up to 2 months.
Notes
- Use dark chocolate chips for a less sweet version.
- Dough can be made ahead and refrigerated for up to 48 hours before baking.
- For extra texture, sprinkle sea salt on top before baking.
Decadent Double-Chocolate Rye Cookies Recipe
Description
Rich, chewy, and packed with chocolate, these Double-Chocolate Rye Cookies combine the nutty flavor of rye flour with cocoa powder and chocolate chips. Quick to prepare and perfect for any occasion.
Ingredients
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together rye flour, cocoa powder, baking soda, and salt. Set aside.
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In a large bowl, whisk melted butter and sugar until smooth. Add egg and vanilla extract, mixing until well combined.
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Gradually add the dry mixture into the wet mixture. Stir until just combined.
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Fold in the chocolate chips evenly.
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Scoop about 2 tablespoons of dough per cookie and place onto the prepared baking sheet, leaving 2 inches of space between each.
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Bake for 10–12 minutes, until edges are set but centers are slightly soft.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
