Hey Channey! These look amazing 🥰 I actually don’t have molasses on hand but do have dark brown sugar — should I just use 230 g of that (200 g from light brown sugar + 30 g molasses)? Thank you!! Excited to try this recipe tonight 👉👈
They were so good!! <3 Might be my new go-to chocolate chip cookie recipe. This was my first time baking with rye flour and I'm kind of obsessed.
Btw, you listed kosher salt in the ingredients but I don't think it's ever actually used in the recipe itself? I'm guessing it was supposed to go with the dry ingredients? But the browned butter is also made with salted butter so I wasn't sure and ended up leaving the kosher salt out altogether.
I just updated the salt ingredient, thank you so much! I'm so glad you enjoyed this recipe, Rye flour is such a game changer, especially when it comes to cookies.
Hey Channey! These look amazing 🥰 I actually don’t have molasses on hand but do have dark brown sugar — should I just use 230 g of that (200 g from light brown sugar + 30 g molasses)? Thank you!! Excited to try this recipe tonight 👉👈
Hi Shannon! You can absolutely sub in 230 grams of dark brown sugar if you're not using the molasses. (:
They were so good!! <3 Might be my new go-to chocolate chip cookie recipe. This was my first time baking with rye flour and I'm kind of obsessed.
Btw, you listed kosher salt in the ingredients but I don't think it's ever actually used in the recipe itself? I'm guessing it was supposed to go with the dry ingredients? But the browned butter is also made with salted butter so I wasn't sure and ended up leaving the kosher salt out altogether.
I just updated the salt ingredient, thank you so much! I'm so glad you enjoyed this recipe, Rye flour is such a game changer, especially when it comes to cookies.