Whole Wheat & Rye Chocolate Chip Cookies

Oh, Sycamore Kitchen, I miss you so. I miss your Quiche of the Day, your lovely iced tea and the outdoor seating. But, most of all, I miss your Chocolate Chip Rye Cookie. Perhaps someone else has thought of adding rye flour to a chocolate chip cookie, but yours was the first I ever tasted and I believe I had one every day last summer and fall while I was working for my friends at Standard Time. Because we are now so very, very far apart, I had to try to make this delicacy myself.

I did okay. I haven't nailed it yet, but the cookie I put forth is a rich, robust chocolate chip cookie that will please the palate, and especially the palates of those who prefer a chewier treat. The additions of rye and whole wheat pastry flours really changed the texture from my normal white flour cookie and I LOVED it. Unfortunately, the rye flour I purchased barely tasted of rye, so, I'll have to try other brands and maybe even add some crushed caraway seeds to the next batch.

I may not have hit the target yet, but never fear, I will keep trying until I get it right. In the meantime, bake this baby and let the scent of chocolate and vanilla fill your home and the deeper texture enrich your senses.

Whole Wheat & Rye Chocolate Chip Cookies
Yield: 36 larger cookies
1 C all purpose flour
1/2 C whole wheat pastry flour
3/4 C rye flour
1/2 t baking soda
1/2 t baking powder
3/4 t sea salt

1-1/2 sticks butter, softened
1 C dark brown sugar
1/2 C granulated sugar

1 egg
1 t vanilla

1 10oz. bag Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips (This post is not sponsored. This is just my favorite brand and I like that the chips are larger than others. You can also use 10oz. of chopped bittersweet chocolate, but you really do need the larger chunks and you really do need darker chocolate to collaborate with the richer flours.)

Oven to 350.

Cream the butter and sugars until nice and light, about 3 minutes. Mix in the egg. Then, add the vanilla and beat until blended.

In a separate bowl, whisk together the dry ingredients. Fold the dry mixture to the butter mixture until blended. Add the chocolate chips and stir just until incorporated.
Drop by tablespoonsful onto a lined cookie sheet.
Bake 11-14 minutes until the cookies are lightly browned.
These will hold a beautiful shape and taste fresh if well-covered for 2 days. They can also be frozen up to 6 months.

If you try these, let me know how you go. My husband keeps asking for more, and I have a feeling you might, too.




  1. RYE!!!!!!!!!!!!!! i love it already!!!!! for the past few years, i've been subbing half whole wheat flour for regular white and my husband loves it so much better that way! cannot wait to try these!!

  2. Yes, Melissa, I had never thought to add whole wheat flour and it DOES make them better. A little rye flour adds even more complexity. You'll love these.


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