Indulge in Irresistible Giant Walnut Rye Flour Chocolate Chip Cookies: A Unique Baking Adventure
Embark on a delightful baking journey with these truly exceptional Giant Walnut Rye Flour Chocolate Chip Cookies. Following the success of my previous rye flour experiments, I was eager to explore its potential further, aiming for a cookie that was both familiar and excitingly new. This recipe masterfully incorporates a small, yet significant, fraction of rye flour, transforming the humble chocolate chip cookie into something extraordinary. Rye flour plays a dual role here: it efficiently absorbs moisture within the dough, which cunningly prevents the cookies from spreading excessively, and it infuses them with a subtle, yet distinct, depth of flavor. My initial attempts involved a more generous amount of rye flour, which, I admit, resulted in a texture and taste that proved to be a bit overwhelming. However, by carefully reducing the rye flour to just over half a cup, I discovered the perfect balance, achieving a cookie that is both satisfyingly robust and delightfully complex.
Crafting the Perfect Dough: Tips for Baking Success
Creating these magnificent cookies requires a dough that is quite thick and sturdy, which is why a stand mixer becomes your best friend in the kitchen. I prefer to use the paddle attachment to mix the ingredients, exercising a careful hand to ensure I don’t overwork the dough. Overworking can lead to tough cookies, and we’re aiming for a perfectly chewy interior with slightly crisp edges. Once the ingredients are well combined and the dough comes together, I turn everything out onto a pastry mat. This provides a clean, non-stick surface to work on as I gather the thick dough and gently shape it into individual balls.
One of the most crucial steps for achieving the ideal texture and flavor in these giant walnut rye flour chocolate chip cookies is chilling the dough. After forming the dough balls, I highly recommend chilling them for at least a few hours, or ideally, overnight. This resting period allows the flavors to meld beautifully and the butter to firm up, contributing to a chewier cookie that holds its shape better during baking. Once thoroughly chilled, these pre-formed dough balls are ready for their grand debut in either a regular or convection oven, promising a consistent and delightful result every time.
The Unsung Hero: Rye Flour’s Impact on Flavor and Texture
While often associated with rustic breads, rye flour brings a surprising depth and complexity to chocolate chip cookies. Its unique characteristics are what elevate these giant treats from good to extraordinary. Unlike wheat flour, rye contains less gluten-forming protein, which can sometimes lead to denser baked goods. However, in this precisely balanced recipe, the rye flour’s ability to absorb moisture is key. This hygroscopic property helps create a dough that spreads less in the oven, ensuring your cookies maintain their impressive, thick, and chewy profile rather than flattening into crispy discs.
Beyond its structural contribution, rye flour introduces an earthy, slightly tangy, and subtly nutty flavor that harmonizes wonderfully with the sweetness of chocolate chips and the richness of walnuts. It adds a sophisticated background note that makes these cookies remarkably addictive and memorable. It’s not an overpowering flavor, but rather a whisper of distinction that keeps you coming back for another bite. This carefully selected proportion ensures that the rye complements, rather than dominates, the classic chocolate chip cookie experience, making these giant walnut rye flour chocolate chip cookies truly stand out.
The Crucial Role of Walnuts: More Than Just a Mix-in
Walnuts in these cookies are far more than just a textural addition; they are integral to the cookie’s character and structure. While some bakers might be tempted to omit nuts, in this recipe, the chopped walnuts play a vital role in maintaining the cookies’ desired thickness and preventing them from spreading too much. Their sturdy presence within the dough acts as a natural barrier, helping the cookies retain their impressive, domed shape during baking.
Of course, walnuts also contribute significantly to the flavor profile. Their distinct, slightly bitter, and earthy notes provide a wonderful contrast to the sweet chocolate and the subtle tang of the rye flour. While the recipe specifies untoasted walnuts, a common baking tip is that lightly toasting them beforehand can enhance their nutty aroma and flavor even further. However, for this particular cookie, the untoasted walnuts offer a fresh, clean crunch that complements the other ingredients perfectly. So, when baking these delightful treats, remember that the walnuts are not just an optional extra, but a fundamental component for both texture and taste.
From Giant Cookies to Delicious Biscotti: Smart Storage & Serving
These cookies are indeed unreasonably large, earning them the endearing nickname “All Day Cookies” from a friend, who suggests breaking off little pieces to enjoy throughout the day. Their substantial size and rich flavor make them incredibly satisfying and an absolute joy to share. They are particularly fantastic as gifts; imagine presenting a friend or loved one with one of these enormous, freshly baked delights! They convey a sense of generosity and artisanal quality that is truly special. Due to their generous proportions, these delicious giant cookies don’t tend to keep their peak freshness for more than a day at room temperature, but don’t fret about leftovers!
I highly recommend smart storage solutions to enjoy these treats for longer. Freezing any leftover cookies is a fantastic option. Simply wrap them individually in plastic wrap, then place them in an airtight freezer bag. When a craving strikes, you can thaw them at room temperature or even gently warm them in the oven for that fresh-baked experience. Alternatively, and perhaps even more creatively, you can transform them into delightful biscotti. Just slice the cooled cookies into thick pieces, as illustrated in the photo below, and then dry them out in a 250-degree Fahrenheit oven for approximately 20 minutes. This second bake will render them wonderfully crisp, perfect for dunking in coffee or tea, giving them a whole new lease on life as a sophisticated, crunchy treat.
Customizing Your Cookies: Flour Alternatives and Flavor Boosts
While the rye flour lends a unique character, if you prefer a more traditional giant chocolate chip cookie, you can easily adapt this recipe. Simply substitute the rye flour with an equivalent amount of bread flour. This will result in a cookie with a classic chewy texture and a straightforward chocolate chip flavor profile, still wonderfully large and satisfying. However, even when opting for an all-bread-flour version, I strongly advise keeping the walnuts in the recipe. As mentioned, like the rye flour, walnuts contribute significantly to the cookies’ thickness and help prevent excessive spreading, ensuring your giant cookies remain impressively tall and robust.
For those who love to experiment, these cookies are a fantastic canvas for additional flavors. As an update from my own kitchen, I recently baked another batch and, right after pulling them from the oven, pressed pieces of a Heath toffee bar onto the warm cookies. The melting toffee added another layer of buttery, caramel-like richness that was absolutely divine. You could also try incorporating dried cranberries for a tart counterpoint to the sweetness, or a sprinkle of flaky Maldon sea salt before baking to enhance all the flavors and provide a delightful textural crunch. These small additions can truly elevate your giant walnut rye flour chocolate chip cookies even further.
- Light Corn Muffins
- Rye Flour Chocolate Chip Cookies
- Dark Chocolate Rye Flour Cookies
- Mary’s Rye Quick Bread
- Marble Rye Bread
Recipe: Giant Walnut Rye Flour Chocolate Chip Cookies
Giant Walnut Rye Flour Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 2 cups bread flour (260 grams)
- ½ cup plus 1 tablespoon dark rye flour (70 grams) — or just use ½ cup more bread flour
- ¾ to 1 teaspoon salt use ¾ if sprinkling with sea salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter, cut into small chunks, still cold (230 grams)
- ½ cup granulated sugar (100 grams)
- ¾ cup packed light brown sugar (150 grams}
- 1 large egg (52 grams)
- 1 large egg yolk (16 grams)
- 1 teaspoon vanilla extract
- 2 cups dark or bittersweet chocolate chips
- 1 cup chopped walnuts untoasted
- Optional: Maldon Sea Salt
Instructions
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Weigh both flours and combine them in a large bowl. Add the salt and baking soda and stir until very thoroughly blended. Set aside.
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In the bowl of a stand mixer, beat the butter and sugar until blended, then continue creaming for (at least) 4 minutes. While the mixer is creaming, beat in the vanilla. Make sure you scrape sides of bowl once or twice.
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Add the egg and egg yolk and stir with a large scraper or spoon just until incorporated, then beat with the paddle attachment for another minute or until fully blended. Scrape sides of bowl and add flour mixture, stirring with a heavy duty scraper just until moistened and using the paddle attachment in small spurts to mix — you don’t want to overbeat the dough at this point.
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Using paddle on low speed, stir (scraping sides of bowl) until mixture is almost fully blended but still kind of flour-y. Add the chocolate chips and nuts and stir on low.
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Empty mixture onto a large pastry mat or clean surface and knead gently into one solid mass, taking in any floury bits, chips and nuts. Divide the mass into 10 equal balls. Put the individual pieces in a large zipper bag and chill for about 2 hours.
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When ready to bake, line a baking sheet with parchment.
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Put oven rack in upper third of the oven and preheat to 375 degrees F.
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Set about 5 cookies on one sheet. If you feel like it, sprinkle a little Maldon sea salt on top.
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Bake for 18 to 20 minutes or until cookies appear set and slightly cracked on top. Allow cookies to cool for at least 30 minutes before serving.
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Alternatively, you can bake these in a convection oven. I like to bake them at 400 for 10 minutes, then reduce the heat to 330 and bake for another 6 to 8 minutes or so. They come out a little rounder baked with convection.
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Let the cookies cool before serving. They’re okay warm, but better after they’ve really set.
Notes