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Rye Chocolate Chip Cookies
Jonathan Brasil · kingarthurbaking.com · Original Recipe
There are regular chocolate chip cookies and then there's this new version, made with rye flour. Once you bake and taste this variation on the classic chocolate chipper, you may never go back to those
2
chewiness
2
crispiness
2
cakeyness
3
thickness
2
spread
3
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
light brown sugar(142g, packed)0.667 cup (93g)
granulated sugar(131g)0.667 cup (133g)
unsalted butter(170g, melted)12 tbsp (170g)
table salt1 tsp (3g)
king arthur pure vanilla extract2 tsp (8g)
baking soda1 tsp (6g)
egg1 each (50g)
medium rye flour(318g)3 cup (420g)
chocolate chips(340g, a blend or single variety)2 cup (340g)
Total dough weight1.2kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- None
- Yield
- ~42 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.2. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat2.46 (87th percentile)
Flour:Sugar1.85 (83th percentile)
Brown:White Sugar0.70 (36th percentile)
Egg:Flour0.12 (25th percentile)
Chocolate:Flour0.81 (45th percentile)
Fat %13.9 (32th percentile)
Sugar %18.5 (42th percentile)
Hydration0.12 (19th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
2.46
Flour:Sugar
1.85
Brown:White Sugar
0.70
Egg:Flour
0.12
Chocolate:Flour
0.81
Fat %
13.9
Sugar %
18.5
Flour %
34.3
Hydration
0.12