Justine Doiron's Tall Rye Guy Chocolate Chip Cookies
The culinary creative behind @justinesnacks shares a chocolate chip cookie recipe born of extensive, "obsessive" testing
A tall, thick rye cookie that’s a nutty cousin to those made famous by Levain Bakery.
—Justine Doiron
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Ingredients
Makes 6 cookies
8 tablespoons salted butter, room temperature
½ cup (100 grams) dark brown sugar
¼ scant cup (50 grams) sugar
1 teaspoon vanilla bean paste
1 egg
1 cup (140 grams) all-purpose flour
⅔ cup (90 grams) dark rye flour
1½ teaspoons (7 grams) baking powder
1 teaspoon (4 grams) kosher salt
1.7 ounces (50 grams) semisweet chocolate
1.7 ounces (50 grams) milk chocolate
Catch Justine talking about these cookies on our baking pod!
Method
Brown 4 tablespoons (57 grams) salted butter and set aside in a small bowl to cool. In a large stand mixer, beat together 4 tablespoons (57 grams) room-temperature salted butter with ½ cup (100 grams) packed dark brown sugar, ¼ scant cup (50 grams) granulated sugar, and 1 teaspoon vanilla bean paste for 2 to 3 minutes or until light and fluffy. Pour in the brown butter and mix on medium-high another 2 minutes.
Crack in 1 large egg and mix on medium high for another minute or so.
Add 1 cup (140 grams) all-purpose flour, ⅔ cup (90 grams) dark rye flour, 1½ teaspoons (7 grams) baking powder, and 1 teaspoon (4 grams) kosher salt. Mix on low until just combined.
Chop up 1.7 ounces (50 grams) semisweet chocolate and 1.7 ounces (50 grams) milk chocolate and mix them into the dough.
Portion into six cookies (105 grams each) and chill for 1 to 6 hours.
Position a rack in the center of the oven and bake at 425°F until the edges and tops are golden, 8 to 11 minutes. It’s okay if the centers still feel slightly underdone. Let cool on the pan completely so cookies fully set.
From Justine Cooks by Justine Doiron. Reprinted with permission by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House.
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