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Stacked double chocolate rye cookies with cracked tops, melted chocolate chunks, and flaky sea salt on a wooden board

Fudgy Double Chocolate Rye Cookies with Flaky Sea Salt

Chewy chocolate cookies made with whole rye flour, Dutch cocoa, and chopped dark chocolate, finished with flaky salt.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: European
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 170 g unsalted butter, softened
  • 150 g dark brown sugar packed
  • 100 g granulated sugar
  • 1 egg large
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 120 g whole rye flour
  • 90 g all-purpose flour
  • 60 g Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 200 g dark chocolate (60-70%), chopped
  • flaky sea salt for topping; optional but recommended

Method
 

Make the dough
  1. Whisk rye flour, all-purpose flour, cocoa powder, baking soda, and fine sea salt together in a bowl.
  2. Beat butter, brown sugar, and granulated sugar in a stand mixer on medium until light and fluffy, 2 to 3 minutes.
  3. Add egg, egg yolk, and vanilla, beating until fully combined and glossy.
  4. Add the dry ingredients and mix on low speed until just combined, no streaks of flour left.
  5. Fold in the chopped chocolate by hand.
  6. Cover the bowl and chill the dough for 30 minutes, or up to 3 days.
Bake the cookies
  1. Heat the oven to 175 C / 350 F and line two baking sheets with parchment.
  2. Scoop dough into 45 g balls and space them 5 cm apart on the sheets.
  3. Bake for 11 to 12 minutes, until the edges are set but the centers still look soft and slightly underbaked.
  4. Sprinkle flaky sea salt over the tops as soon as the cookies come out of the oven.
  5. Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

  • Don't skip the chill, warm dough spreads into thin, greasy puddles instead of thick cookies.
  • Pull cookies when centers look underbaked, carryover heat finishes the job on the sheet.
  • Weigh flour instead of scooping, rye flour compacts differently than all-purpose.
  • Chop chocolate by hand for uneven melted pockets instead of uniform chips.