Brown Butter & Rye Chocolate Chip Cookies

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Chocolate chip cookies with crispy edges, fudgy centres & packed with two types of chocolate.
Full of flavour, thanks to the brown butter, espresso powder & rye flour. They’re quick & easy to make & are made completely by hand.

brown butter chocolate chip cookies

This was the first ever chocolate chip cookie recipe that I developed & has been the base for most of my cookie recipes ever since! These are incredibly easy to make & can be made in one bowl. Little washing up & a batch of insanely good cookies. What’s not to love?

Brown Butter

The secret to making bakery style chocolate chip cookies that are full of flavour. Browning butter takes less than 5 minutes to do & gives cookies a deep, nutty flavour. If you want to add in another layer of flavour, stir in a teaspoon of toasted milk powder into the browned butter once it’s been cooked.

Rye Flour

Sticking with the toasted flavours from the brown butter, a small amount of the flour is made up of a light rye flour. This gives the cookie dough an extra hit of nuttiness & also helps the cookies spread out.

Espresso Powder

The espresso powder in this recipe is entirely optional but helps enhance the flavour from the dark & milk chocolates. If you’ve got some espresso grounds kicking about, it’s easy to make at home. My recipe can be found here.

The Chocolate

For these cookies, we’re using a mixture of dark chocolate & milk chocolate. If you’d prefer to use more of one than the other or use all dark or all milk, then feel free! The secret to achieving a molten puddle of chocolate on the top of each cookies is to press a chocolate chunk into the top of the cookie dough when shaping. I like to use a 72% cocoa dark chocolate & a 30-40% cocoa milk chocolate.

Salt On Cookies?

A classic combo, a small amount of Maldon sea salt sprinkled onto the top of each cookies really brings out the flavour of the chocolate.

Pan Banging

If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.


This recipe calls for an overnight chill in the fridge. The reason behind this is so that the cookies don’t spread out too much. If your short on time, an hour or two will do the trick but don’t skip the chilling step!

brown butter rye toasted milk chocolate chip cookies

More Cookie Recipes

Brown Butter & Rye Chocolate Chip Cookies

Crispy edges, fudgy centres & packed with two types of chocolate. Full of flavour, thanks to the brown butter, espresso powder & rye flour. They’re quick & easy to make & are made completely by hand.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 15 Cookies
Author: Ben Racey


  • 3 Baking Trays


  • 200 g Unsalted Butter
  • 145 g Dark Brown Sugar
  • 130 g Caster Sugar
  • 1 Egg
  • 2 Egg Yolks
  • 1 tsp Vanilla Paste/Essence
  • 250 g Plain Flour
  • 50 g Light Rye Flour
  • 1 tsp Espresso Powder
  • 3/4 tsp Bicarbonate Of Soda
  • 3/4 tsp Baking Powder
  • 1/2 tsp Table Salt
  • 180 g Dark Chocolate
  • 75 g Milk Chocolate
  • Maldon Salt For Finishing


  • First, brown 120g of the butter & leave to cool to room temperature, this should take around an hour to cool. Weigh your butter once browned, there should be 100g.
  • Whilst your brown butter is cooling, chop the remaining 80g of butter into even pieces & leave to soften at room temperature.
  • Place both butters into a large mixing bowl & add both the brown sugar & the caster sugar. Cream the butter & sugars together with a wooden spoon until thoroughly combined.
    We don’t want to add too much air to the cookie dough, so mix for a maximum of 2 minutes.
  • In another bowl, whisk together both the flours, espresso powder, salt, baking powder & bicarb. Add to the butter mix & stir to combine.
  • Now to prep the chocolate.
    Roughly chop 125g of the dark chocolate & all of the milk chocolate. There should be a mix of larger pieces & some smaller pieces. Add the chopped chocolate to the cookie dough, stir to incorporate then chill the dough for an hour in the fridge.
  • Whilst the cookie dough is chilling, chop the remaining dark chocolate into 15 equally sized chunks.
  • Once the dough is cool, scoop into 70g portions & roll into balls with your hands. Making sure that there’s plenty of chocolate in each portion. Press a dark chocolate chunk into the top of each ball.
  • Place the portioned cookie dough on a baking tray or into a large container then leave in the fridge overnight.
  • The following day, preheat your oven to 180°c.
  • Line 3 large baking trays with baking parchment & place 5 cookies on each tray, making sure there’s plenty of room between them. For best results, bake the cookies one tray at a time.
  • Bake the cookies for 8 minutes then open your oven door, lift up the baking tray inside the oven, by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)
    Bake for a further 2 minutes then repeat the pan banging process.
    Bake for another 2 minutes (bringing the total bake time to 12 minutes) then remove from the oven.
  • Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform). Sprinkle each cookie lightly with Maldon salt, leave to cool slightly then transfer to a wire rack to cool completely.
  • Repeat the cooking process with the remaining cookies.


Cooking In An Aga.

Cook on the bottom set of runner in the baking oven.
  • Kept in an airtight container, these cookies will last for several days.
  • The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked.
  • Espresso powder is used to enhance the chocolate flavour in these cookies. Don’t worry if you haven’t got any, they’ll still taste great!
  • The way we bake these cookies, is by using a technique called “Pan Banging”. This was created by Sarah Kieffer (The Vanilla Bean Blog) & is used in this recipe to create pools of melted chocolate & to give the cookies a crinkled texture.
  • When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate.

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