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A Taste of Madness

Simple ingredients, easy recipes, always delicious.

Rye Chocolate Chip Cookies

by This post may contain affiliate links

The past couple of days, my cooking has gone down the tubes. I don’t know what it is, but I guess the Christmas magic has not been transferred into my fingers to make some delicious meals. So let’s recap.

Since my boyfriend is leaving for Russia in about a month and still doesn’t know how to cook anything, I told him I would teach him how to cook. We started by making borscht and perogies, since I have had success with making my dessert of blueberry perogies. This would seem like a good idea had we not spent 2 hours making it, and in the end he smells it, and says “this doesn’t smell exactly like I have it at home”. So we went out to eat.

Talk about a picky eater, he wouldn’t even try it. Luckily the rest of my family love it. Maybe I will make it for Christmas. Maybe not. It’s a day away, I better decide soon.

So instead of planning for what I’ll make, I’m making some cookies. Because what’s Christmas without cookies? To counter all the unhealthy, massive amounts of food you will be eating (or that I will be eating) try making these cookies. They are made out of rye flour, so heck, they are trying to be healthy. And I am trying to use up my rye flour. Win win, right? 😉

What you’ll need:

-1 1/3 cups bread flour
-1 cup rye flour
-1/2 teaspoon baking soda
-3/4 teaspoon baking powder
-3/4 teaspoon coarse salt
-10 tablespoons butter, softened
-2/3 cup brown sugar, packed
-1 egg
-1 teaspoon vanilla extract
-1/2 cup chocolate chips

Directions:

    1.   Preheat the oven to 350˚F.
    2.   In a medium bowl, combine the flours, baking soda, baking powder and salt.
    3.   In a separate bowl, mix together the butter, sugar, egg and vanilla until fully combined. Slowly mix in the dry ingredients to the wet ingredients until fully incorporated. Fold in the chocolate chips.
    4.   Scoop 1-2 tablespoons of the cookie dough onto a lightly sprayed baking sheet and bake for 15-20 minutes, or until golden brown, then transfer to a wire rack to let cool completely.

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