rye chocolate chip cookies with sucanat

the perfect chocolatey cookie treat enhanced with the nutty irresistible flavor of rye flour

Last month I went for a weekend visit to Washington, DC - I previously lived there for several years before moving out to our homestead in Pennsylvania. While I enjoyed DC when I lived there, I now find cities to be a bit overwhelming but the one thing that does redeem them are the delicious bakeries you can usually find. For me, one of the top bakeries in DC is Seylou - a whole grain sourdough bakery that makes bread and tasty treats using locally sourced and freshly milled grains. I ended up buying multiple loaves of bread (thank goodness for chest freezers!) but the real treat of the trip was their rye chocolate chip cookies. The rye flour adds an irresistible nutty earthy flavor that balances so well with the bittersweet chocolate. I honestly don't know if I'll ever be able to go back to making chocolate chip cookies with all purpose flour after tasting these! So today's recipe is my attempt at recreating their cookie and, of course, naturally sweetening it.

I chose to sweeten these with sucanat since the nutty, toffee-ish taste of the sucanat seemed like a perfect pair for the rye and chocolate. If you are interested in learning more about sucanat, check out my natural sweetener 101 post. In short though, sucanat is an unrefined whole cane sugar that goes through minimal processing and thus retains many of its inherent nutritional properties.

I hope you give these rye chocolate chip cookies a try and if you are looking for other delicious cookie recipes, check out my oatmeal chocolate chip cookies with coconut sugar or my copycat levain chocolate chip cookies with coconut sugar. Enjoy!

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this time two years ago … [my first recipe and when I first started my blog!]

chocolate chunk cookies with sucanat & sourdough

this time last year …

strawberry muffins with sucanat

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rye chocolate chip cookies with sucanat

makes 24 cookies

ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature

• 120 grams Sucanat, grind in coffee/spice grinder

• 1 egg

• 3 teaspoons vanilla extract

• 1 teaspoon salt

• 1 teaspoon baking soda

• 180 grams rye flour

• 150 grams bittersweet chocolate, chopped (or you can use chocolate chips)

directions

1. In the bowl of a stand mixer, cream together the 1/2 cup butter with the 120 grams Sucanat for 3-5 minutes, until well incorporated. Add the 1 egg and 3 teaspoons vanilla extract and mix until incorporated.

2. In a separate bowl, whisk together the 1 teaspoon salt, 1 teaspoon baking soda, and 180 grams rye flour. Add this to the mixing bowl and mix until incorporated. Using a wooden spoon or spatula stir in the 150 grams of chopped chocolate. Place the cookie dough in the refrigerator for 24-48 hours.

3. When ready to bake, preheat your oven to 350 and line a baking sheet with a silpat liner or parchment paper. Scoop the cookies and place on the baking sheet a couple inches apart. Bake for about 10-12 minutes - they will still look a little gooey on the inside but should be mostly set.