Double chocolate rye cookies from Pastry Love: A Baker's Journal of Favorite Recipes (page 196) by Joanne Chang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jess_na6y7k on February 22, 2026

    Yummmmmm

  • Jviney on May 03, 2023

    Husband said these are excellent, and I think they hit just the right dark chocolate note without being too rich. I found shaving the unsweetened chocolate to be annoyingly fiddly and so not all of it made the final batch, but I didn’t think anything was missing.

  • Xyz123 on August 13, 2020

    These are my new all time favorite cookie!!!!

  • bwhip on November 23, 2019

    Really good, chocolatey cookies - though I think next time I'll use regular all-purpose flour instead of the rye flour, which was interesting but a little odd here to our taste, both in flavor and texture.

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