Rye Brownie Cookies

Based on my ultimate chocolate brownie recipe, with a unique twist that sets them apart from your typical cookie

If you’re looking for a unique twist on the classic brownie cookie, you’ve come to the right place! My Rye Brownie Cookies are not your typical crinkly style cookies that you find online. Instead, they have a chewy texture that sets them apart from the rest.

These cookies have a slight fudginess that is reminiscent of a brownie, but they still retain some level of cookie-ness. They’re the perfect balance between a brownie and a cookie, and they’re sure to satisfy any sweet tooth cravings.

If you’re interested in making these cookies, you can also find the step-by-step instructions on my Instagram stories. I love sharing my recipes with my followers, and I can’t wait for you to try these delicious cookies for yourself!

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE RYE BROWNIE COOKIES

• 50g milk chocolate
• 150g 70% dark chocolate
• 125g butter
• 2 large eggs
• 100g muscavado sugar
• 100g white sugar
• 160g rye flour
• 90g cake flour
• 3 tablespoons cocoa
• 1/2 teaspoon salt
• 1./4 teaspoon bicarbonate of soda

METHOD

1. Preheat your oven to 180 degrees celcius. Line three cookie sheets with baking paper and set aside.
2. Place the butter, milk chocolate and dark chocolate in a bowl and heat in the microwave until everything is just melted. Stir the mixture every 10 seconds to prevent the chocolate from burning.
3. In another bowl, mix the eggs, muscavado and white sugar by hand until just dissolved.
4. Pour the slightly cooled chocolate mixture into the egg mixture and whisk to combine.
5. Sift the rye flour, cake flour, cocoa powder, salt and bicarbonate of soda into the chocolate and egg mixture and gently fold to combine.
6. Once no streaks of flour remain, place in the fridge to rest for 15 minutes.
7. Roll the cookies into 35g balls and place on a baking sheet to bake, allowing for good spacing between cookies.
8. Bake for 8 minutes. As soon as it comes out of the oven, give the tray a few taps on the counter to let the center of the cookie fall a bit.
9. Allow to cool before decorating.

TO DECORATE

• 200g milk chocolate
• 1 – 2 teaspoons coconut oil
• flakey salt, optional

METHOD

1. Melt the chocolate in a microwave, stirring every 10 seconds to prevent the chocolate from burning.
2. Once melted, add in the coconut oil to thin the chocolate out slightly.
3. Dip half of the cookie in the chocolate and let the chocolate set, on a cooling rack.
4. Immediately sprinkle on some flakey salt, if using, so that it sticks to the melted chocolate.

Recipe by adventureswithsugar.com