Sycamore Kitchen’s Chocolate Chip Rye Cookies

Today’s Secret Recipe comes from the Sycamore Kitchen in Los Angeles. Sycamore Kitchen is a favorite spot for breakfast and amazing baked goods. Chef Karen Hatfield showcases a stellar selection of New American cooking and precious pastries.

When you hear rye you typically think about bread, but at the Sycamore Kitchen they use rye flour to make some delicious chocolate chip cookies. Malty, nutty, slightly milky in taste, rye has a complex flavor profile that works well in this cookie recipe.


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Sycamore Kitchen’s Chocolate Chip Rye Cookies
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  • ¾ cup (1 ½ sticks) butter, at room temperature
  • ½ cup plus 1/3 cup (5 ounces) dark brown sugar
  • About ½ cup (4 ounces) sugar
  • 1 cup plus 1 teaspoon (4.3 ounces) all-purpose flour
  • 1 cup plus 1 heaping tablespoon (4.3 ounces) rye flour
  • ½ teaspoon plus 1/8 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon kosher salt, plus extra for sprinkling
  • ¼ teaspoon plus 1/8 teaspoon caraway seed, ground
  • 1 egg
  • 2 teaspoons vanilla extract
  • 6 ounces dark (70%) chocolate, chopped into chunks no bigger than ¼ inch


  1. In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy, 3 to 5 minutes.

  2. Meanwhile, in a separate bowl whisk together the flours, baking soda and powder, ¾ teaspoon salt and caraway seed.

  3. Add the egg and vanilla to the butter mixture and continue to beat until fully combined. Add the dry ingredients and beat until almost fully incorporated. Add the chopped chocolate and stir to combine. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, and up to 3 days.

  4. Heat the oven to 350 degrees. Scoop the dough (about 2 tablespoons for each cookie) and space the cookies a few inches apart o a parchment-lined baking sheet. Sprinkle each cookie with a little kosher salt. Bake the cookies until they are crisp on the edges but still soft in the middle, about 15 minutes, rotating halfway through for even baking.

Makes 1 1/2 dozen cookies.

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Source: LA Times

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