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Brown Butter Rye Chocolate Chip Cookies

5 from 1 vote
Prep Time 25 minutes
Cook Time 11 minutes
refrigerating time 1 hour
Total Time 1 hour 36 minutes
Servings 36 cookies
Calories 156
Substituting in rye flour for some of the all purpose flour takes these already insanely wonderful cookies to another level. (Recipe adapted from King Arthur Baking Company.)


  • 227 g. unsalted butter, cut into ¼ inch squares (16 tbsp. or 2 sticks)
  • 140 g. all purpose flour (1 cup plus 2 Tbsp.)
  • 100 g. rye flour (1 cup)
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 146 g. light brown sugar (⅔ cup, firmly packed)
  • 133 g. granulated sugar (⅔ cup)
  • 1 tbsp. milk
  • 2 tsp. vanilla
  • 1 tsp. vinegar (cider or white)
  • 1 large egg
  • 340 g. semisweet and/or bittersweet chocolate chips (2 cups)
  • Flaky sea salt


  • In a large saucepan, melt the butter over low heat. Once fully melted, increase the heat to low-medium to cook the butter, stirring frequently with a rubber spatula or wooden spoon. The butter will start popping and crackling and then start foaming. The part of the butter that will start browning is the milk solids which will be on the bottom of the pan. This is why you need to keep stirring and lifting the spatula or spoon out of the pan to see what stage it is at. Once you have nicely browned specks on the bottom of the pan, remove the pan from the heat and immediately pour the butter into a heatproof bowl to stop it from cooking any further. (Be careful not to overcook the butter. It can go from brown to burnt very quickly.) Allow the butter to cool to room temperature. Cover and refrigerate until hardened, at least two hours. (Brown butter can be made a day or two in advance and stored in the refrigerator.)
  • In a small bowl, combine the flours, baking soda and salt.
  • In an electric mixer fitted with the paddle attachment, cream together the brown butter, sugar, brown sugar, milk, vanilla and vinegar. Add the egg and beat until fully combined.
  • Add the dry ingredients and mix just until fully combined. Mix in the chocolate chips.
  • Divide and shape into rounds, each weighing 30 grams. Refrigerate at least one hour and up to two days.
  • Preheat the oven to 375°F.
  • Sprinkle sea salt on top of each cookie and bake the cold cookies 11-13 minutes, just until the edges are light brown and the middle looks a bit doughy.
  • Cool for a few minutes on pan, then on a wire rack.


  • The brown butter can be made ahead of time, even by a few days. If you are new to making brown butter, use a lower flame so you have more control over the cooking process. It may take a few minutes longer, but the butter will be less likely to go from brown to burnt so quickly.
  • These can be made in one day, but plan ahead so your brown butter has time to solidify in the refrigerator and so that your cookie dough has time to get cold in the refrigerator.
  • The brown butter does not to be at room temperature to use it, but remove it from the refrigerator at least 15 minutes before mixing. 
  • You can freeze raw cookie dough balls to bake later. (Place them on a parchment lined baking sheet and place them in the freezer for about 30 minutes to get them cold. Then toss them in an airtight plastic bag. Pre-freezing them on the pan will prevent them from sticking to each other in the bag.) When ready to bake, place the frozen balls in the preheated oven. They may just need an additional minute or two.
  • You can also freeze the fully baked cookies. They should come to room temperature in about 10 minutes.
Calories: 156kcal
Course: Dessert, Snack, Tea Time
Cuisine: American
Keyword: Brown Butter, cookies, rye


Calories: 156kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 82mg | Potassium: 78mg | Fiber: 1g | Sugar: 11g | Vitamin A: 170IU | Calcium: 13mg | Iron: 1mg