Double-Chocolate Rye Cookies


A mix of unsweetened cocoa and bittersweet chocolate bars gives these fudgy cookies a deep chocolate flavor. Dark rye flour adds a lightly savory note that balances the sweet intensity of dark chocolate well and plays off the crunchy sea salt garnish. The addition of light brown sugar makes these cookies extra chewy and helps to extend their shelf life. Don't skip the chilling time; the dough will be soft when first mixed and will spread too much if baked immediately. The cookies are a treat on their own, but they can also be filled with Vegan Vanilla Bean Ice Cream to make vegan ice cream sandwiches. (To assemble, scoop about 1/3 cup ice cream onto flat side of 1 cooled cookie; top with a second cookie, flat side down. Wrap in plastic wrap; freeze until ice cream is firm, about 30 minutes. Serve immediately, or freeze up to 3 days.)

Double-Rye Chocolate Chip Cookies
Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely
Active Time:
20 mins
Chill Time:
2 hrs
Total Time:
3 hrs
18 cookies


  • 1 cup all-purpose flour (about 4 1/4 ounces)

  • ¾ cup dark rye flour (about 3 1/4 ounces) (such as Bob's Red Mill)

  • .50 cup unsweetened cocoa

  • 1 teaspoon baking powder

  • ¾ teaspoon baking soda

  • ¼ teaspoon fine sea salt

  • ¾ cup salted vegan butter (6 ounces) (such as Earth Balance Vegan Buttery Sticks), melted

  • .50 cup organic cane sugar

  • .50 cup packed organic light brown sugar

  • ¼ cup water 

  • 2 (3-ounces) bittersweet vegan chocolate bars (such as Endangered Species Bold + Silky Dark Chocolate 72% Cocoa), chopped (about 1 cup)

  • ¾ teaspoon teaspoons flaky sea salt


  1. Whisk together all-purpose flour, rye flour, cocoa, baking powder, baking soda, and fine sea salt in a medium bowl, and set aside. Whisk together melted vegan butter, cane sugar, brown sugar, and 1/4 cup water in a large bowl. Add flour mixture, and stir until well combined. Stir in bittersweet chocolate until well combined. Cover and chill dough at least 2 hours or up to 3 days.

  2. Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Using a 2-tablespoon (1 3/4-inch) cookie scoop, drop dough balls (about 1 1/2 ounces each) 2 inches apart onto prepared baking sheets. (Do not flatten.) Sprinkle evenly with flaky sea salt.

  3. Bake cookies on middle rack of preheated oven, 1 or 2 baking sheets at a time, until set and slightly puffed, 12 to 14 minutes. Let cookies cool on baking sheets 5 minutes; transfer to a wire rack. Repeat with remaining cookies. Serve warm, or let cool completely, about 30 minutes.


If using unsalted butter, increase salt by 1/4 teaspoon per 1/2 cup butter.

Make Ahead

Cookies can be stored in an airtight container at room temperature up to 5 days or frozen up to 1 month.

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