Online Exclusive! Make Sierra’s Famous Rye Chocolate Chip Cookies!


Make your own Flynn’s famous Rye Chocolate Chip Cookies:

Yield: 12 (large) chocolate chip cookies

Recipe (barely) adapted from The Hungry Hutch

Required Materials:

  • Baking sheet
  • Large bowl
  • Large spoon/spatula to stir
  • Measuring cups and spoons
  • Oven or toaster oven

Optional Materials:

  • Additional baking sheet to bake all batches at once
  • Hand mixer + Large bowl or a stand mixer with paddle attachment
  • Parchment paper (strongly recommend to prevent sticking and make cleanup easier)
  • Digital scale


  • 1 cup (200g) brown sugar (light or dark) [Note: Light brown sugar substitute: 1 cup granulated sugar + 1 tbsp molasses; Dark brown sugar substitute: 1 cup granulated sugar + 2 tbsps molasses; Sierra uses 1.5 cups granulated sugar + 1.5 tbsp molasses.]
  • ½ cup (112g) unsalted butter, at room temperature [Note: Bakers almost exclusively use unsalted butter so that we can control the amount of salt in the recipe. If you only have salted butter, just scale back a bit on the kosher salt.]
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ cups (215g) dark rye flour (optional toasted) [Note: Rye is a whole grain flour that is commonly used in dense breads. It adds a nutty flavor to these cookies and pairs well with chocolate.]
  • 1 tsp baking powder
  • ½ tsp kosher salt [Note: There are many varieties of kosher salt. Sierra uses Diamond Crystal brand. The size of the flakes of the salt differ by brand. If using another brand (like Morton’s) or if you use table salt, the amount used will need to be adjusted.]
  • 6 ounces (170g) semi-sweet or dark chocolate [Note: 1 cup of chocolate chips can be used as a substitute, but using chocolate bars leads to a better textured cookie.]
  • Flaky salt, for sprinkling (kosher salt can be subbed for this) [Note: The flaky salt adds a salty crunch to the top of the cookies. Kosher salt can be used, because often flaky salt can be pricey.]

Steps To Success:

  • This is optional, but makes the cookies taste exceptionally delicious instead of just regular delicious. Preheat the oven to 325˚F. Spread rye flour onto a baking sheet. Place in the oven. Stirring occasionally, toast until flour smells nutty and has browned, approximately 11 minutes. Remove from the oven and let it cool on the pan or in a small bowl.
  • Preheat the oven to 375˚F. Line baking sheets with parchment paper and set aside.
  • Using a sharp knife, chop the chocolate into small pieces.

If using a stand or hand mixer:

  • Add butter and sugars to a large bowl/bowl of the stand mixer. Mix the butter and sugars until thoroughly mixed (homogeneous mixture).
  • Add the egg and vanilla extract. Mix until smooth.

If mixing by hand:

  • Stir vigorously the butter and sugars in a large bowl until thoroughly mixed (homogeneous mixture).
  • Stir in the egg and vanilla extract until smooth.

For everyone, regardless of mixing technique:

  • Add the rye flour, baking powder, and salt, and mix until thoroughly combined. If using toasted rye flour, add 3-5 tsp of water. Start with 3, see how the dough feels and add more if it is not coming together.
  • Mix in the chocolate until fully mixed.
  • Using a ¼ cup, portion the cookie dough into 12 balls (about 70g per cookie).
  • Press cookie dough balls into a puck shape. Place cookies onto prepared baking sheets at least 2 inches apart.
  • Sprinkle with a small amount of flaky salt.
  • Bake cookies for 9 minutes (or until the cookies are almost set). At the 9 minute mark, remove the cookies from the oven and smack the cookie sheet onto the counter 2-3 times. This action creates the crinkles on the edge of the cookies and also removes any pent up rage the baker might be harboring.
  • Bake cookies for 2-4 more minutes, until the cookies have spread and are browned on the bottom.
  • Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
  • Eat them! Gift them! Post pictures of them and make your friends comment with a drooling emoji!