Dark Chocolate Brownie Rye Cookies


This cookie is like the perfect match for Matt and me- all the decadent gooey chocolate for him; sea salt, browned butter, dark chocolate, and rye for me.

Here are a few other reasons why I’m loving this recipe:

  • It’s almost a one bowl cookie recipe. Yes, two bowls and a pan, but it’s still straight forward and simple enough to enjoy making, maybe even on a weeknight.
  • Brown butter and brown sugar give this a nutty caramelized flavor that is subtle yet so on point.
  • Its brownie like batter seriously tests your willpower on eating raw dough. Clearly I have none.
5 from 6 votes

Dark Chocolate Brownie Rye Cookies

Difficulty Level: 2. Adapted from Bon Appetit.
Servings 22 cookies
Prep Time 17 mins
Cook Time 13 mins
Resting Time in Fridge 30 mins
Total Time 1 hr
  • 2 eggs, at room temp
  • 6 ounces dark chocolate, (~60-70%), cut into bite size pieces
  • 2 sticks, 8 ounces unsalted butter
  • 1 cup (128g) all purpose flour
  • 2/3 cup (84g) rye flour (can also substitute with more all purpose flour or whole wheat flour)
  • 1 teaspoon baking soda
  • 1/3 cup (38g) unsweetened cocoa powder
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (100g) white sugar**, ** Depending on how dark the chocolate is you may want to add more sugar. I recommend tasting and adjusting as needed (maybe add in a tablespoon more if you think it needs to be sweeter).
  • 1 teaspoon salt
  • 1 teaspoon or so flaky sea salt, for topping


    • Brown butter by placing the sticks of butter in a small saucepan over low heat. Let simmer until lightly golden and you just see the beginning of brown specks, about 7 minutes (after about 5, watch closely as it can go from golden to burnt quickly). Place in large bowl and set aside to slightly cool.
    • Meanwhile, cut chocolate into small 1/4’’ pieces.
    • Place flours, baking soda, and cocoa powder (NOTE: If you find that the cocoa powder is clumpy, sift first!) into a medium bowl.
    • Add sugars and salt to large bowl with slightly cooled butter. Before adding eggs, check that the mixture is not too hot, or it could accidentally cook them! On a time, add in eggs and whisk vigorously for about 30 seconds (you can also use an electric mixer here if needed), until the mixture is like a golden caramel texture and color.
    • Stir and fold in in flour ingredients with a spatula or spoon until there are no clumps. Then stir in chocolate until combined thoroughly.
    • Place dough in fridge for at least 30 minutes to thicken. About 10-15 minutes before you take out the dough, preheat oven to 375.
    • Line 2 baking sheets with parchment paper or silpat. Take about a 2-tablespoon portion of the dough and roll into a ball and place on baking sheet. Repeat with remaining dough (it will make about 22 cookies).
    • Lightly sprinkle the flaky sea salt on top right before you baking.
    • Bake cookies until the outside is set, but the inside is still a bit gooey, about 9 minutes.
    5 from 6 votes
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