Salted Rye & Walnut Chocolate Chip Cookies

115 g Soft White Whole Wheat flour

75 g Rye flour

¼ tsp salt

½ tsp baking powder

¼ tsp baking soda

1 duck or chicken egg (70 g)

120 g room temperature butter or coconut oil

115 g coconut sugar or brown sugar

130 g dark chocolate chips

60 g chopped walnuts

Coarse flake salt


Whisk together dry ingredients.

Cream the butter and sugar.

Add the egg and mix thoroughly, then add half of the dry ingredients to the wet and mix until just combined.

Add the chopped walnuts and chocolate chips and mix thoroughly.

Add the remaining dry ingredients and mix.

Preheat the oven to 350.

Chill the dough for 10 - 15 min, or until it is more firm and easier to scoop.

Use a small cookie scoop or spoon to drop the cookies onto a parchment-lined cookie sheet.

Pour some flaked sea salt on a plate and roll each cookie dough ball over the salt. 

Keep the cookies in the fridge until the oven is preheated. 

Bake for 8-10 minutes, removing from the oven when the centers are still a little shiny.

Let the cookies cool completely before moving them off of the pan.

Happy baking Chef!


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