Chocolate Rye Brownie Cookies
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Cook time: 
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Serves: 20
Possibly the best cookies I've ever made, these are every bit as good as a brownie, if not better. From this brownie lover, that's saying something.
  • 240g dark chocolate
  • 30g unsalted butter
  • 66g rye flour
  • ½ tsp baking powder
  • pinch sea salt
  • 2 large eggs
  • 160g light brown muscovado sugar
  • seeds from 1 vanilla pod
  • 100g white chocolate, chopped
  1. Melt the chocolate and butter in a heatproof bowl suspended over a pan of barely simmering water. In a separate bowl, whisk together the rye flour, baking powder and sea salt.
  2. In a stand mixer, whisk together the eggs, sugar and vanilla until tripled in volume, 5 - 7 minutes.
  3. Stir the chocolate mixture into the eggs, then fold in the flour until just combined. Fold in the white chocolate chunks and refrigerate for one hour to allow the mixture to set.
  4. When ready to bake, preheat the oven to 180C and line two trays with baking parchment. Place heaped tablespoons of mixture onto the trays and bake 8 - 10 minutes, until the cookies have puffed up. Allow to cool on the trays for 5 minutes then transfer to a wire rack to cool completely. Will keep in an airtight container for 3 days or so.
Barely adapted from the famous Tartine Bakery recipe for Salted Chocolate Rye Cookies.
Recipe by thelittleloaf at