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Aaron Hutcherson’s Rye Chocolate Chip Cookies
Aaron Hutcherson · thekitchn.com · Original Recipe
These chocolate chip cookies have a crispy exterior with a chewy center, and the rye flour adds a nice nutty complexity to balance the chocolate.
3
chewiness
2
crispiness
2
cakeyness
3
thickness
4
spread
3
richness
3
sweetness
3
complexity
balancedclassic
Ingredients
unsalted butter(1 stick)8 tbsp (114g)
packed dark brown sugar0.5 cup (70g)
packed light brown sugar0.5 cup (70g)
granulated sugar0.5 cup (100g)
egg1 each (50g)
vanilla extract1 tsp (4g)
dark rye flour(such as Bob’s Red Mill)1.5 cup (210g)
baking powder1 tsp (5g)
kosher salt0.5 tsp (2g)
chopped chocolate(or 1 cup chocolate chips)6 oz (170g)
flaky salt(for sprinkling)1 each (6g)
Total dough weight800g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 24-26 min
- Chill
- None
- Yield
- ~12 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.9. 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:Fat1.85 (72th percentile)
Flour:Sugar0.88 (12th percentile)
Brown:White Sugar1.40 (65th percentile)
Egg:Flour0.24 (44th percentile)
Chocolate:Flour0.81 (45th percentile)
Fat %14.2 (34th percentile)
Sugar %30.0 (95th percentile)
Hydration0.24 (36th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.85
Flour:Sugar
0.88
Brown:White Sugar
1.40
Egg:Flour
0.24
Chocolate:Flour
0.81
Fat %
14.2
Sugar %
30.0
Flour %
26.3
Hydration
0.24