Chocolate Chip Cookie – Rye Flour Fiber

Chocolate chip cookie like this rye flour crunchy one is easy to like as a cross between a dessert and a breakfast cookie.

…Where some like their cookies soft and cake-like. Some like them oven-warmed. And some like them crispy or chewy in parts. To each her own.

And sometimes you like an old-fashioned-hearty-styled, light crunch cookie. Especially when it’s so easy to make.

That’s what this giant cookie is out of the oven.

It’s the crunch that makes it satisfying.

And soft chocolate chips add to the taste and mouth experience.

Which btw, these are mini chocolate chip morsels so it’s not as much as it looks like… it’s many more.

…And a non-issue if you like chocolate. 😋

But however your chocolate chip cookie ends up looking like, this one is one of the easiest baked dessert or cookie you can make.

And it’s lacking granulated or brown sugar on low-sugar-dessert-purpose, as the sweet tastes comes from the chocolate, or you can add maple syrup or a little sugar of your choice if you want

It’s up to you what you make, as it won’t break your cookie texture.

This is not a bake you need ingredient amount precision with especially if you just want to satiate a sweet craving. That can be satisfying in itself!

It’s made from these simple ingredients: rye flour, chocolate chips, egg white, and 1/2 Tbsp of softened butter (or a slim pat with a bread knife).

Even a fraction of a tablespoon of butter adds to this cookie without adding many fat calories if that’s what you’re after.

And rye and butter are a delicious pairing. The mild nutty rye is not strong and earthy like whole wheat.

If you’ve never tried rye flour, this cookie is a good way to try it out.

Because all-in-all, it’s a simple one-bowl mix.

To make this rye chocolate chip cookie,  measure out 1/3 cup rye flour and add to a bowl (or even simpler, use the bowl that has measurement marks as your bowl).

Smoothly blend in one egg white and softened butter. You can do this with a spoon and by hand.

Let cool-chill in the fridge for a few minutes.

Then bring out the dough and flatten with the palm of your hand, into a rustic circle (roundish shape).

It will be about a 4- inch cookie before it goes in (and when it comes out).

Then add your mini chocolate chips on top (…and yes, you can add them inside the dough mixture before it goes in the fridge).

And if you use regular size chocolate morsels, you can use less than mini-morsels. Up to you!

These cookies do not have to be cookie cutter.

When I worked as a Doubletree Hotel catering manager, we had daily access to their fresh baked dense chocolate chip cookies that were rustic shape.

Those were my breakfast-fill in on some mornings, and they were like double size (double chocolate chip cookies). That could’ve been the hotel logo. 🍪🍪

Had I known about an ingredient like rye flour as more available to source, and more fiber-sourced, I would have made these at home decades ago to fill the hole from my work chocolate chip cookie memories.

Rye is a healthier ingredient with about 22 grams of dietary fiber per 100 grams of flour.

That’s like double what’s in whole wheat flour. And far and above, hands-down no comparison to all purpose flour that only has 3 grams or less.

Sometimes all-purpose flour is what’s needed for baking texture, but not for this cookie, so why not go aw-rye? 😊

And if you want double crunch, leave the chocolate chip cookie in the oven a little longer. or let the cookie cool out of the oven and put back in the heated oven for 5 minutes.

…I like to do this when I’m doing multiple bakes. So while the cookie is cooling, I’m baking or heating up something else in the oven. There’s not wasted heat. And that’s something you can do too to be energy efficient in your home.

And now you’ve got what you need to make these double crunch chocolate chip cookies.