cookies: brown butter rye chocolate chip

XXL!

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.

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COOKIES: BROWN BUTTER RYE CHOCOLATE CHIP

Makes: 9 XXL cookies | Cook Time: 10-12 minutes (per tray) | Chill Time: 20 minutes

Cookie Dough

• 226 grams butter, salted

• 125 grams all-purpose flour

• 125 grams medium rye flour may sub dark rye or whichever is most accessible to you

• 30 grams milk powder

• 1 tsp baking soda

• ¼ tsp baking powder

• 1 tsp kosher salt

• 200 g light brown sugar

• 30 grams molasses

• 155 grams cane sugar

• 2 large eggs, 1 large yolk

• pure vanilla extract

• 250 grams semi-sweet chocolate see note above

• flakey sea salt

Prepare the brown butter

1. To a medium saucepan, heat 226 grams salted butter over medium heat. Once the butter has fully melted, begin stirring gradually with a wooden spoon to prevent burning.

2. After a few minutes, the butter will begin to foam, sputter and smell aromatic. Stir continuously during this process.

3. Continue to stir until the foam has mostly subsided and the butter is visible underneath. Turn the heat to low and continue to cook and stir until the liquid is fully amber-colored, and the milk solids are visibly browned.

4. Remove from the heat and pour the butter into a large bowl. You should have roughly 185-190 grams of browned butter. Allow to cool for 7-10 minutes while preparing the other ingredients.

Prepare the cookie dough

1. In a medium bowl, combine 125 grams all-purpose flour, 125 grams rye flour, 30 grams milk powder, 1 teaspoon baking soda and ¼ teaspoon baking powder. Whisk together well and set aside.

2. Make the dark brown sugar. Combine 200 grams light brown sugar with 30 grams molasses. Use your clean fingers to rub the molasses and sugar together until the sugar is evenly coated (this can also be accomplished using a small rubber spatula).

3. To the bowl of brown butter, add in the dark brown sugar, 155 grams cane sugar, 1 teaspoon kosher salt and a pour of pure vanilla extract. Use a whisk to combine well.

4. Add in one large egg and whisk well for about a minute. Repeat with a second large egg, and then a large yolk. The mixture will become smooth and caramel-like.

5. Add the flour mixture into the batter. Use a rubber spatula to incorporate and fold the ingredients together, careful to not over mix. Combine just until some flour remains.

6. Add in 250 grams of semi-sweet chocolate and continue to fold the dough together until no streaks of flour remain and the chocolate has been evenly distributed.

7. Cover the bowl securely with plastic wrap and place it into the fridge for 20 minutes to chill. Preheat the oven to 375 F.

Shape the Cookies

1. Use a large ice cream scoop to measure out 9 large cookie dough balls, weighing roughly 4.25-4.3 ounces each. I would not go any larger than 4.5 ounces. Shape the cookie dough into balls if necessary.

2. Because aesthetic is so pleasing, I like to take some extra chocolate wafers or chips and place them directly onto the cookie dough balls to make the cookies look even more…cookie-like.

Bake the Cookies

1. Bake 4 cookies per 13 x 18 sheet pan for 10-11 minutes, rotating the pan at the halfway mark. Sprinkle the cookies liberally with flakey sea salt immediately after removing them from the oven.

2. The cookies will be somewhat soft in the center - allow them to cool for 10 minutes on the sheet pan before transferring to a cooling rack.

Cookies will keep covered securely at room temperature for up to a week.

Y’all enjoy these. Channey. <3