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Brown Butter & Rye Chocolate chip Cookie

Brown Butter & Rye Chocolate chip Cookie

If browned butter and rye flour had a baby, it would taste like these brown butter chocolate chip cookies. You care? You should, because you’re about to be bribed with one of the most delicious things known to man. The browning of the butter is essential because it gives this cookie a unique flavor that pairs well with the rye.


  • 220g Butter
  • 160g Granulated Sugar
  • 110g Dark Brown Sugar
  • 10g Salt
  • 50g Whole Eggs
  • 40g Egg Yolks
  • 20g Whole Milk
  • 8g Vanilla Paste
  • 275g Rye Flour
  • 3.5g Baking Powder
  • 3.5g Baking Soda
  • 340g Guittard Milk Chocolate Chips
  • 200g Toasted Walnuts
  • 200g   Toasted Walnuts


Total weight




  1. Melt the butter over medium heat, continue to simmer while frequently stirring until a golden color is achieved. Remove from heat, add the sugars, salt, and set aside to cool down.
  2. Once this mixture has cooled to about 115°F/40°C add the eggs, yolks, milk, vanilla paste, and whisk until smooth and shiny.
  3. Add remaining dry ingredients, including wafers and walnuts. Stir well to ensure all dry ingredients are well blended.
  4. Chill the dough until it is firm enough to scoop into an approximate 2oz/ 60g ball of dough.
  5. Bake at 350°/ 176°C for 12-14 minutes or freeze the dough in an airtight container.                                                                                                          

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