Cakes & Bread
Choco Chip Rye Butter Cookies with Brown Sugar Caramel Layers
Prep
20 min
Cook
20 min
Servings
30
Level
Easy
These cookies combine the rich, savory taste of premium butter with the sweet caramel notes of real brown sugar, creating a flavor that's more complex than your average cookie. The choco chips melt slightly on the surface, making every bite crispy on the outside yet soft in the middle. Perfect as a special treat for Lebaran (Eid) celebrations or family gatherings.
🧂 Ingredients
🍽️ Servings: 30
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams unsalted butter, room temperature
- 100 grams brown sugar, finely grated
- 50 grams fine granulated sugar
- 2 egg yolks
- 280 grams medium-protein all-purpose flour
- 20 grams cornstarch
- 20 grams full cream milk powder
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 120 grams dark cooking chocolate chips
- 50 grams walnuts, roughly chopped
🛒 Products You Might Need
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 300°F (150°C) for 10 minutes before using. Prepare a flat baking sheet and line it with parchment paper.
- 2 Beat the butter, grated brown sugar, and fine granulated sugar with a mixer on medium speed for 3 minutes until smooth and evenly pale in color—there's no need to beat it until fluffy like a cake batter.
- 3 Add the egg yolks one at a time while continuing to beat on low speed until fully combined, about 1 minute.
- 4 Sift the all-purpose flour, cornstarch, milk powder, baking powder, and salt into the butter mixture. Fold gently with a spatula until no more flour is visible—avoid overmixing so the cookies don't turn out hard.
- 5 Add the choco chips and chopped walnuts, folding with a spatula until evenly distributed throughout the dough.
- 6 Scoop about 15 grams of dough using a measuring spoon, roll it into a ball with your hands, then flatten slightly. Place on the baking sheet, leaving at least 1.2 inches (3 cm) between cookies, as they will spread while baking.
- 7 Bake on the middle rack of the oven at 300°F (150°C) for 18-20 minutes, until the edges of the cookies look golden brown but the centers are still slightly soft (they will firm up as they cool).
- 8 Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes to set their structure, then transfer them to a wire rack to cool completely before storing in an airtight container.
💡 Tips
• Make sure the butter is truly at room temperature, not melted, so the cookies don't spread too much while baking.
• Use good-quality brown sugar without added flour so the caramel flavor is stronger and more natural.
• Store the cookies in an airtight container once fully cooled to keep them crisp for up to 2 weeks.
• If you like a richer flavor, add 1/4 tsp ground cinnamon to the flour mixture.
📊 Nutrition Facts / serving
145
Calories (kcal)
2 g
Protein
8 g
Fat
17 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊