Rye Chocolate Chip Cookies

Chilled over night

I followed this recipe to a T and got a cookie pizza pie. The spread was ridiculous.

Followed the recommendations of others and cut down on sugar - I used 1/2 C. white and 1/2 C. dark brown, and all rye flour, everything else as written. They turned out a little flat, but really tasty. I toasted the flour in a pan 1st per one recommendation. Cookies are a dark brown but not burnt - it's the rye flour I think. Will make again - may add a 2nd egg to make them fluff up a bit.

Obsessed w these cookies. My daughter thought they were too dense when made exactly like the recipe. I thought too sweet. So…. Browned the butter and cut sugar to 220 gr instead of 320. Used 1/3 white flour. Guittards bittersweet chocolate

Loved these, a nearby bakery makes these and I was looking for a recipe. Didn’t have any db sugar, and did cut back on the amount. They were chewy and thin, the way I like them. My daughter thought they weren’t soft enough. Will keep fine tuning.

These were overly sweet for my taste, so when I make again I'd play with the sugar levels and/or add a bit more salt in the dough to balance the sweetness. A warm spice like ginger might be a nice addition, too. These spread a lot so the flaky salt on top was only on a small part of the cookie. I'd make them smaller, both to manage spread better and to have more cookies to share.

Excessively sweet. Less a cookie, more of a caramel with flecks of flour floating in the mix.

After reading various comments about the "heavily sweet" factor in this recipe, I too reduced the amount of brown sugar in half with no degradation in the baked cookie. I suggest to place the rye flour in a non-stick pan over medium heat for 4-5 minutes to give the flour a nutty essence before adding in making the batter. Using a #30 NSF cookie scoop for portion the dough. I wish the numbered scoop could be a standardized measurement in baking recipes here. I do like the Kosher salt sprinkles.

Followed what many others recommended and used only 50 grams white sugar and 100 grams light brown sugar ( I was out of dark brown sugar). Also used about 3/4 of the recommended amount of chocolate chips. Used a rounded tablespoon for each cookie and baked for 11 minutes. These turned out great. Still sweet but not overwhelmingly so. Will definitely make these again!

This recipe makes a really good, interesting chocolate chip cookie...if you reduce the amount of sugar. I used about a quarter of the amount, divided between white and brown sugar, and it was more than enough. Tastewise the rye flour is brilliant, texturally it makes for a substantial cookie. I also followed Christina Tosis advice to really take your time creaming the butter and sugar and to mix in the dry ingredients quickly. I found this actually improves cookies a lot.

I did the following substitutions: -subbed baking soda for powder 1:1 -50g toasted sugar -100g brown sugar -40g grated piloncillo -1/8th (if that) tsp nutmeg. -142g assorted chocolate chips -130g pecans (but I think hazelnuts would be better next time) Cookies were scooped onto parchment lined sheets and refrigerated while the oven heated up. Halfway through baking I sprinkled maldon on top. After cookies finished baking, I whacked the pan on the countertop and let them cool on the pan.

Usually when I read reviews where everyone says the same thing (in this case, cut some of the sugar), I follow the comments. So I made the recipe without the light brown sugar, per many suggestions. And my conclusion is: Have y’all ever eaten a cookie before? They certainly weren’t bad but after one bite all I could think was, this would have been better with all the sugar.

The recipe alternates between grams and then ounces for the chocolate chips and ounces for the cookie weight. Slightly odd. Only got ten cookies out of the recipe and they need more than 12 minutes. Very sweet indeed! Next time less sugar and maybe some golden syrup

I made this recipe with no substitutions using gram measurements. Would say that they do contain a little bit too much sugar. Could possibly reduce or completely remove the light brown sugar, but reducing sugar quantity will alter the final look of the cookie, mine came out beautifully wrinkled and spread quite a bit with original measurements. I couldn’t taste the rye that much, maybe toasting the flour before adding it in could enhance the flavour. Would make them again with these alterations!

The rye flour doesn't actually add that much to the cookie. But I have a ton of rye flour, so I might end up making these again. Taking off stars because I'd have to agree with the absurd amount of sugar in the recipe! I doubled it and only added 220 grams of sugar (had I followed it, it would have meant 640 grams). It was plenty sweet and I think next time I make them to use up this rye flour, I'll cut even more sugar and increase the amount of chocolate.