These Maximum Chocolate Chip Cookies with Rye Flour are everything a cookie should be – chewy, deeply flavourful, and packed with the maximum amount of chocolate. Made with browned butter and fresh milled rye flour, they are left to rest overnight to develop a rich, nutty depth and the perfect chewy texture in every bite!
What makes these cookies… exceptional?
I know that there are thousands (maybe even hundreds of thousands?) of chocolate chip cookie recipes out there, and that only makes me cherish this baked good even more. The fact that everyone can have their own “perfect” chocolate chip cookie is what makes it so special.
It’s hard for me, personally, to say what my favourite variation is. I love cookies so much, that I am constantly trying a new recipe and saying, wait now these are my favourites!! Only to move onto a new recipe, and feel that same elation towards another variation. That’s exactly how I felt when I created these cookies, and it led me to set a few personal rules for my ideal chocolate chip cookie:
- Brown butter is a non-negotiable
- There is no such thing as too much chocolate, but it has to be structurally sound
- Salt is chocolate best friend so let’s not hold back
- Rye flour adds far more flavour and sophistication than all purpose flour (but I like the quality of mixing them together).
The result? This Maximum Chocolate Chip Cookie with Rye Flour, which is seriously my favourite (though give me a few months, I might have another contender!).
Tools I love for making cookies:
- Stand mixer or hand mixer: Helps cream the butter and sugars until perfectly light and fluffy, I recommend anything KitchenAid like their stand mixers, or their easy and lightweight hand held mixers.
- Kitchen scale: Ensures accurate measurements, especially with the cornmeal, spices, and white chocolate. This is an easy reliable choice from Amazon!
- Mixing bowls: One for wet ingredients, one for dry – keeps the process smooth and organised. Pyrex is my go-to brand for bowls, and these are my absolute favourite.
- Baking sheets: Heavy-duty trays promote even browning. Half sheet trays are perfect for cookies, and the perfect size for standard home kitchens (helpful for sheets cake too)!
- Silicone spatulas: A good quality spatula will improve efficiency and technique. These are the best ones out!
- Parchment paper or silicone mats: Prevent sticking and make cleanup effortless. This silicone mats are dishwasher safe and will fit those half sheet trays like a glove.
- Wire rack: Essential for cooling the cookies without letting the bottoms steam. I love a larger wire rack for spacing out the cookies to cool, like this one.
Maximum Chocolate Chip Cookie with Rye Flour
Ingredients
Method
- Prepare brown butter: In a medium saucepan, melt the butter over medium heat. Once it bubbles vigorously, cook 6–8 minutes, swirling occasionally, until bubbles subside, foam forms, and toasty brown flecks appear. As soon as you get these visual cues and a nutty fragrance, pour the butter into a heatproof bowl, scraping the bottom of the bowl, and allow to cool for at least 30 minutes. You'll have around 240g of brown butter.
- In a medium bowl, whisk together flours, salt, baking powder, and baking soda.
- Using the paddle attachment of a stand mixer, mix together both sugars and the cooled brown butter for about 30 seconds to combine.
- Add eggs one at a time and the vanilla, mixing thoroughly after each addition, and scraping the bowl halfway through, then again after you've added the last egg.
- Mix in the flour mixture until just barely incorporated with floury bits remaining, then paddle in the chocolates until evenly mixed. Use your hand or a spatula to scrape the bottom of the bowl to ensure no gooey bits remain.
- Portion the cookies into 100g balls, and rest, covered, in the fridge overnight.
- The next day, preheat the oven to 180℃/350℉, and bake the cookies for about 17-18 minutes, rotating halfway through baking.
- Sprinkle generously with flaky salt as soon as they come out of the oven and enjoy!
Want more of that perfect cookie texture and complex flavour? I’ve got you covered. If you loved these, you’ll be obsessed with these next-level bakes:
- Spicy White Chocolate, Pine Nut and Cornmeal Cookies: A surprising combination of spice, nuttiness and sweetness you have to taste to believe!
- Browned Butter Ginger Molasses Cookies with White Chocolate: Rich, chewy, and deeply delicious thanks to that glorious browned butter base and rich molasses.
