Monday, September 14, 2020



These sweet rye chocolate chip savory cookies are made with fragrant toasted rye flour and a few extra drops of molasses.



  • 1 Cup (175 grams) Dark Chocolate rough chopped dark chocolate baking bar
  • 1/2 Cup (8 Tablespoons) Unsalted Butter room temperature
  • 1 Cup (200 grams) Dark Brown Sugar lightly packed
  • 1/2 Cup (96 grams) Organic Rye Flour
  • 1 Cup (125 grams ) All Purpose Flour
  • 1/2 teaspoon Ground Cardamom
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Dried Rosemary
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Kosher Salt
  • 2.5 teaspoons Bourbon
  • 1 Large Egg Yolk
  • 1 Large Egg



  1. Hand whisk together flours, baking soda, baking powder, salt, cardamom, cinnamon, and rosemary in a medium bowl. Set aside.
  2. Using a stand mixer with paddle attachment or large bowl and a hand mixer beat the butter and dark brown sugar until light, pale, and fluffy. Medium speed about 4-5 minutes. Scrape sides and bottom of bowl as needed.
  3. Add egg, yolk, vanilla, and bourbon to creamed butter and sugar. Mix until incorporated.
  4. Add flour a 1/3 at a time until mixed.
  5. Fold in chocolate chunks with a wooden spoon.
  6. Cover bowl and place in fridge to chill for minimum 1-2 hrs or overnight for better flavor.
  7. Preheat oven to 350 F (176 C). Line two cookies sheets with silicone mat or parchment paper.
  8. Scoop 1.5 Tablespoon balls of cold cookie dough onto trays. Space 1-2 inches apart.
  9. Bake cookies for 10-12 minutes or until edges start look dark and crisp.
  10. Remove sheets from oven, hold about 4 inches from counter and bang cookie sheet on counter to deflate and crinkle cookies.
  11. Place cookie sheet onto cooling rack for 10 minutes. Cookies will finish baking as they cool.
  12. Remove cookies from sheet and place directly onto cooling rack. Enjoy your dessert!