Rye chocolate chunk cookies from Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden (page 60) by Nichole Accettola

Where’s the full recipe - why can I only see the ingredients?

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

  • allie_p on May 24, 2024

    I first tried this at the author’s bakery, and they instantly became my favorite CC cookie in San Francisco so I had to try making them myself. The almond paste adds beautiful texture and subtle hint of flavor (so subtle that others who tried them could not pinpoint what it was that made them so good). Will make these again and again.

  • EmilyR on October 04, 2023

    I used almond paste that I always bring home from Europe. These cookies were just OK in my opinion, but chocolate chip cookies are very subjective. I couldn't deduce the rye flavoring even though I used dark rye flour.

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