Rye Chocolate Chip Cookies
October 29th, 2018 | 2 minutes to read
In the Nordic countries, rågsikt flour is one of the common types in the supermarkets. It’s usually used to make bread or crackers. The rye flour tends to be less chewy than wheat flour, which makes the bakery softer. So I want to experiment with it to make cookies. As I am a devoted chocolate fan, I want to make the classic chocolate chip cookies I have loved all these years with this one.
The result tends to be pretty good. The cookies ended up being soft and not super sweet, yet with a healthy taste, melt-in-your-mouth feel and super rich chocolate flavor. I love using those 70% chocolate chips as they’re not too sweet, so we’re eating more healthy dark chocolate than sugar. If you’re a dark chocolate lover but don’t want to eat those ordinary sweet chocolate chip cookies, I urge you to try this delicious alternative!
Kitchen Gadgets: Oven
Makes 21 cookies
- 1 cup rågsikt flour (60% wheat and 40% rye mix)
- ½ cup all purpose wheat flour
- ½ tsp baking soda
- ½ tsp salt
- 1/3 cup farin brown sugar
- ¼ cup white sugar
- 1/3 cup rapeseed/canola oil
- ¼ cup soy milk
- 1 tbsp corn starch
- 2 tsp pure vanilla extract
- ¾ cup 70% dark chocolate chips
- Preheat oven at 175 ° C ( 350 ° F).
- Mix and sift the rågsikt flour, wheat flour, baking soda and salt.
- In a separate bowl, mix the brown sugar, white sugar, oil, soy milk, corn starch and vanilla extra with a whisk or electronic beater. Blend really well.
- Add the dry ingredients into the wet mixture by three batches. Blend and mix well.
- Add the chocolate chips and blend well.
- Line a parchment paper on baking sheet. Drop a generous tablespoon of batter per cookie.
- Bake for 8 minutes.
- Cool for 5 – 10 minutes on the baking sheet, then transfer them to wire rack to cool.