Cookies, Biscuits & Bars
Rye Brownie Cookies
Chewy brownie cookies based on my ultimate chocolate brownie recipe, with rye flour as 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!
The recipe
Rye Brownie Cookies
adventureswithsugar.com/rye-brownie-cookies/
Method
Method: rye brownie cookies
- Preheat the oven and line the trays: Preheat your oven to 180˚ Celsius. Line three cookie sheets with baking paper and set aside.
- Melt the butter and chocolate: 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.
- Mix the eggs and sugars: In another bowl, mix the eggs, muscovado and white sugar by hand until just dissolved.
- Add the chocolate: Pour the slightly cooled chocolate mixture into the egg mixture and whisk to combine.
- Fold in the dry ingredients: Sift the rye flour, cake flour, cocoa powder, salt and bicarbonate of soda into the chocolate and egg mixture and gently fold to combine.
- Rest the dough: Once no streaks of flour remain, place in the fridge to rest for 15 minutes.
- Shape the cookies: Roll the cookies into 35g balls and place on a baking sheet to bake, allowing for good spacing between cookies.
- Bake and tap: 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 centre of the cookie fall a bit.
- Let cool: Allow to cool before decorating.
Method: decoration
- Melt the chocolate: Melt the chocolate in a microwave, stirring every 10 seconds to prevent the chocolate from burning.
- Add the coconut oil: Once melted, add in the coconut oil to thin the chocolate out slightly.
- Dip the cookies: Dip half of the cookie in the chocolate and let the chocolate set, on a cooling rack.
- Sprinkle with salt: Immediately sprinkle on some flaky salt, if using, so that it sticks to the melted chocolate.
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