August 29, 2022

Chewy Triple Chip Rye Cookies

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Crisp, chewy and soft. These decadent cookies remind me of ones that I used to eat as a child. The chocolate and caramel chips are a flavourful balance of sweetness with a small kiss of saltiness. They are like a big hug any day.
Triple Chip Rye Cookies Featured

What you’ll need to make this recipe

  • *Special Equipment– Hand Mixer and Blender. Helpful, however not necessary.
  • My favourite Rye flour
  • All purpose flour
  • Oats
  • Salt
  • Baking soda
  • Baking powder
  • My favourite ground cinnamon
  • Ground flax seed *optional
  • Unsalted butter
  • Granulated sugar
  • Golden coconut sugar
  • Vanilla extract
  • Egg
  • Chocolate chips
Triple Chip Rye Cookies ingredients

A good cookie bakes on a good baking sheet! My favourite one to use is the Wilton 2105-966 Recipe Right Baking Sheet. It’s so easy to clean and the perfect size for smaller ovens!

Fun Fact

Rye

Secale Cereale is the scientific name for Rye and the cultivation most likely started in Southwestern Asia around 6500BCE. This is a fast growing annual that is high in dietary fibre. Depending on the variety it can grow to heights of 1–2 metres (3.3–6.6 Feet) tall.

Rye has been susceptible to a fungal disease called Ergot and most ergots fall off the grain during the process of harvesting. The good news is that modern milling methods and grain cleaning have pretty much eliminated this fungal disease from contaminating flour.

Rye flour comes in a light and dark variety. The grain is also used for some spirits like whiskey, vodka, the production in some beer and culinary products include crackers, cookies, bread and flour. Europe accounts for approximately 80% of the world’s rye consumption. The use of rye berries and flour recipes are becoming more versatile. The results are delicious and add subtle roasted nutty notes to dishes.

Add rye to your recipes of baked bread with dried fruit, cookies, breakfast treats, savoury muffins, salads, soups, pilaf, or hot cereal.

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Triple Chip Rye Cookies Featured

Chewy Triple Chip Rye Cookies


  • Author: Jordana Eloise
  • Total Time: 24 Hours +33 Minutes
  • Yield: 1633 Cookies 1x

Description

Crisp, chewy and soft. These decadent cookies remind me of ones that I used to eat as a child. The chocolate and caramel chips are a flavourful balance of sweetness with a small kiss of saltiness. They are like a big hug any day.


Ingredients

Scale
  • 1 cup (106 g) rye flour
  • ½ cup (60 g) all–purpose flour
  • ¼ cup (22.25 g) oat flour or old fashioned oats *whole or blended in a blender
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon *optional
  • 1 teaspoon ground flax seed *optional
  • ½ cup–8 tablespoons–1 stick (113 g) chilled unsalted butter *cut into cubes
  • ½ cup (77 g) golden coconut sugar
  • ½ cup (99 g) granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (42.5 g) caramel chips
  • ¼ cup (42.5 g) dark chocolate chips
  • ½ cup (85 g) semi–sweet chocolate chips

*Try any variety of chips that you like. Bittersweet, white chocolate, peanut butter. The total amount of chips is 6oz. 

Check King Arthur Baking Ingredient Weight Chart for volume, ounce, and gram equivalents for common ingredients.


Instructions

  1. Begin by measuring and adding rye flour and all purpose flour to a medium sized bowl. I find that the best way to measure the flour is to weigh it first or spoon and level the flour with a knife into a measuring cup. If you scoop a measuring cup into the flour then smooth it with a knife the amount by weight will vary every time. Weighing your ingredients will yield consistent and positive results every time. 
  2. Next, measure the oat flour and put it in a blender or add it whole and unground to the bowl.
  3. Then add baking soda, baking powder and salt to the same bowl. Next, add ground cinnamon and or flax seed if using. Stir all the dry ingredients with a whisk or spoon for thirty seconds until fully combined.
  4. In a large mixing bowl add the unsalted butter and beat it for three minutes until the texture is light and fluffy. This step will help with giving you soft and chewy cookies. 
    Red bowl with blended butterRed bowl with blended butter and small black bowl with white and coconut sugarRed bowl with blended butter and sugar
  5. Then add coconut sugar and granulated sugar and beat the mixture on low speed until combined. About five minutes. You may ask if you really need to mix these ingredients for the recommended time. You want to make sure that the sugars are blended and dissolved as much as possible otherwise the baked cookies will be gritty and that is not enjoyable, especially after all of your effort. 
    Partially blended butter and sugars in a large bowl.
  6. Next, scrape the ingredients in the bowl and mix on medium speed for 3 minutes.
  7. Then add the egg and mix on a low speed until fully combined. Approximately 30 seconds to 1 minute.
    Blended butter and sugars in a large bowl with an egg on the side in a small glass.Blended butter with egg in large red bowl
  8. Then add the vanilla extract and incorporate it until fully combined. Approximately 30 seconds to 1 minute.
  9. Next, add the dry ingredients to the wet ingredients and mix them on low speed for 15 seconds until almost just combined. For softer cookies, gently fold the ingredients by hand until just combined.
    Triple chip rye cookie dough partially combined with mixed chips on the side
  10. Then scrape the ingredients in the bowl. Add chips and mix everything together on low speed or gently fold the chips until just combined. Approximately 10 to 30 seconds with a hand mixer or folded by hand for 1 or 2 minutes.
    Fully combined triple chip cookie dough in a large red bowl
  11. Then place the mixture in the fridge to chill for at least 3 hours and up to 2 days.
  12. Let’s bake some cookies!
  13. Start by taking the dough out of the fridge and let it sit for about 10–20 minutes.
  14. Then set your oven for either 350° degrees or 375° degrees depending on the cookie texture you prefer.
    *If you want really crispy cookies on the outside and super chewy on the inside then you will want to bake your cookies at 375° degrees. If you want a cookie that is less crisp on the outside and just as chewy on the inside, bake them at 350° degrees.
  15. Next, prepare two cookie sheet pans and line them with parchment paper or a reusable sheet.
    Small unbaked cookies on cookie sheet with a small #100 cookie scoop on the side.Unbaked cookies on a cookie sheet with a medium #40 cookie scoop in the centre.
    Unbaked cookies on a cookie sheet with a large #20 cookie scoop in the centre.
  16. Then roll the dough into balls. You can bake them immediately or chill them in the freezer for 10–15 minutes before baking if you find that the dough is getting too soft.
  17. Next, bake cookies for the specified amount of time based on the size of cookie scoop you select.
  18. Then cool the cookies in the pan on a cooling rack for 10–12 minutes before transferring them to a cooling rack to cool completely.
    Six baked cookies on cooling rack
    Triple Chip Cookies on white washed wooden board
    Enjoy!!!

Notes

*Chilling is required for at least three hours and up to two days if you want thick and chewy cookies so it’s best to prepare ahead of time if you want to make this recipe.

*I always use clips on the sides of the cookie sheets. This is to ensure that the paper doesn’t blow all over when the cookies are baking in the oven. I learned this helpful tip from an episode of The Martha Stewart Show. This method has completely transformed the final results with my cookie and quick bread recipes.  

 For cookies with less crisp on the outside–(350 degrees) 

#100 scoop (small) = 1 ⅛” – bake for 8–10 minutes *rotate the pan after 5 minutes in the oven. Mine took 10 minutes in the oven. You will get between 30–33 if using this size scoop.
Small unbaked cookie balls on a cookie sheet with cookie scoop on the side

#40 scoop (medium) = 1 ⅝”– bake for 10–11 minutes *rotate the pan after 5 minutes in the oven. Mine took 11 minutes in the oven. You will get about 23 cookies if using this size scoop.
Unbaked medium triple chip cookie balls on a cookie sheet with cookie scoop

#20 scoop (large) = 2”– bake for 11–12 minutes *rotate the pan after 6 minutes in the oven. Mine took 12 minutes in the oven. You will get 12 cookies if using this size scoop.
Large unbaked triple chip cookie balls on a cookie sheet with a cookie scoop

For crispier cookies–(375 degrees)

#100 scoop (small) = 1 ⅛’’– bake for 6 –8 minutes *rotate the pan after 5 minutes in the oven. Mine took 8 minutes in my oven. You will get between 30-33 cookies if you are using this size scoop.
#40 scoop (medium) = 1 ⅝” bake for 8–9 minutes *rotate the pan after 4 minutes in the oven. Mine took 9 minutes in my oven. You will get about 23 cookies if you are using this scoop.
#20 scoop (large) = 2” bake for 10 minutes *rotate the pan after 6 minutes in the oven. Mine took 10 minutes in my oven. You will get about 12 cookies if you are using this scoop.

Last minute answered questions for this recipe:

Q: What will the cookies be like if I do not chill the dough before baking?
A: The result will be cookies that are flat, extra crispy and quite possibly burnt around the edges. 

Q: Can I substitute another flour in the recipe?
A: I have only tried the combination of rye flour and unbleached all purpose flour when creating this recipe. The texture will be different if you select another type of flour. Let me know if you used a different variety of flour and how it turned out.

Q: What can I use as a substitute for coconut sugar in this recipe?
A: The best substitution for coconut sugar in this recipe is to use dark brown sugar (1/2 cup). I also tested light brown sugar for this recipe and the flavour of the cookies were a bit bland and the texture was not as soft, crispy and chewy. 

Easter Theme Sweet and Savoury Substitution List:
⅓ cup Mini Eggs
10 salted thin mini pretzels (broken into small pieces)
¼ dark or milk chocolate chips (I used mini chocolate chips along with the regular sized chocolate chips)
¼ cup butterscotch chips

I would like to wish you a Happy Easter!
Chewy Triple Chip Rye Cookies-Easter Edition feature image. Easter Cookies in a cookie sheet.

  • Prep Time: 25 Minutes
  • Inactive Time: 24–48 Hours
  • Cook Time: 6–12 Minutes
  • Category: Sweet Treats

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