Grammy's Kitchen · Chocolate Chip Cookies · Rye Chocolate Chip Cookie
One of 88 chocolate chip cookies recipes we measured
from sunriseflourmill.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 88.
| this recipe | typical | |
|---|---|---|
| fat | 57% | 65% |
| total sugar | 47% | 98% |
| brown sugar share of total sugar | 100% | 53% |
| egg | 17% | 27% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| mix-ins | 47% | 94% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 12 tablespoons butter softened |
| 142 g | 2/3 Cup packed brown sugar |
| 50 g | 1 egg |
| 9 g | 2 tsp vanilla extract |
| 180 g | 1 1/2 Cups Fine Rye flour |
| 120 g | 1 Cup Heritage Whole Wheat Pastry flour |
| 3 g | 1/2 tsp salt (omit if using finishing salt) |
| 5 g | 1 tsp baking soda |
| 142 g | 5 oz bag chocolate chips (1/2 bag) |
| Sea salt or finishing salt, optional but recommended :) |
Method: 10 steps, published by sunriseflourmill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.