Recipe: Salted Chocolate Rye Cookies

Not too sweet, not too soft
A hint of rye, a hint of salt.

Salted Chocolate Rye Cookies


  • 250 g. (1 1/4 c packed) brown sugar20181225_142205552642235.jpg
  • 170 g. (3/4 c) unsalted butter, room temperature
  • 200 g. (1 1/2 c) Big Sky Rye Flour
  • 57 g. (2/3 c) black cocoa powder
  • 4 g. (3/4 tsp) baking soda
  • 3 g. (1/2 tsp) sea salt
  • 1 large egg, room temperature
  • 2 tsp. pure vanilla extract
  • 1 tbsp. molasses
  • 88 g. (1/2 c) bittersweet chocolate chips
  • 24-30 walnut half-pieces
  • Sea salt mill or course sea salt


  1. Preheat oven to 350°.
  2. In a stand mixer, or Cuisinart with metal blade, or by hand, mix butter and brown sugar until well creamed and fluffy.
  3. Mix in the egg, vanilla extract and molasses until well blended.
  4.  In a separate bowl, combine dry ingredients: Big Sky Rye flour, cocoa, soda and salt.
  5. Combine wet and dry ingredients, thoroughly.
  6. Mix in chocolate chips. The dough should be dense, neither wet nor dry.
  7. Chill in the refrigerator for 15-30 minutes. Meanwhile, line two to three baking sheets with parchment paper.
  8. To form the cookies, use a teaspoon and scoop enough dough for an uneven 1-1/2″ ball. Use a second teaspoon to push the dough onto the baking sheet. The cookies will spread to twice the size of the dough so allow ample space between cookies.
  9. Place a walnut piece in the center of each cookie without flattening the dough.
  10. Bake for 10 minutes. Be careful not to over bake. Remove from the oven to a trivet.
  11. Crack coarse sea salt to taste on each cookie. Transfer cookies to a cooling rack.

Yield: 2 dozen … Difficulty: Mighty Easy
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