This Brown Butter Rye Chocolate Chip cookie is…my Crumbl Cookie. It’s giant. It’s powerful. The edges are chewy while the center remains tender, plush and soft with a slight lift from just a little baking powder.
The rye flour for this recipe provides that classic bakery-style chewiness. I use a medium rye flour for this recipe, specifically Wrens Abruzzi from Barton Springs Mill. Medium rye is simply my preference, however if you prefer a more robust and earthy flavor, go with a darker rye flour.
A note about chocolate: For most cookie recipes that call for chocolate, I prefer chocolate wafers/discs over morsels. Wafers create layers of chocolate throughout a cookie, which can also be accomplished using chopped chocolate. But I refuse to chop chocolate.
Guittard’s semi-sweet chocolate wafers are my go-to for most chocolate chip cookie recipes, however, use what is most accessible to you (or what you prefer!). As always, I just want to share the specific ingredients I used to achieve these results.
Lastly, this recipe calls for making your own dark brown sugar, combining light brown sugar and molasses until a desired darkness is achieved. The sugar is soft, and it’s one more ingredient you have control over when making your perfect brown sugar based cookie. Dark brown sugar belongs in chocolate chip cookies, it’s an absolute must. This is also a great use of the molasses jar sitting in your pantry from last year’s winter holiday season.