Comments on: Rye Chocolate Chip Cookies Recipe

By: The Hungry Hutch

The Hungry Hutch — Wed, 04 Mar 2026 17:08:22 +0000

In reply to Gwen. Yes, the recipe calls for both light and dark brown sugar, which are different.

By: William Leigh

William Leigh — Tue, 03 Mar 2026 15:42:43 +0000

These have to be chilled or they spread like crazy.

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By: Gwen

Gwen — Fri, 11 Jul 2025 17:16:33 +0000

I see that is has the brown sugar named twice. Is that correct?

By: Roxanne

Roxanne — Wed, 22 Jan 2025 04:23:36 +0000

In reply to Suzab. Yup- same for me … then if you read comments past the recipe - you are supposed to freeze the dough (I wondered why the recipe did not mention that as most chocolate chip cookies do need to be chilled, etc.)

By: Roxanne

Roxanne — Wed, 22 Jan 2025 04:21:48 +0000

Wow – good tasting cookie but I was pretty disappointed when they spread so much. That little bit of info could have been in the section of how to make them look professional – or better yet in the actual instructions to the recipe.

By: Haley

Haley — Sun, 10 Nov 2024 20:29:05 +0000

In reply to Erica. Any idea how many cookies this makes?

By: kk

kk — Sun, 05 May 2024 03:22:50 +0000

In reply to Suzab. I just tried with freshly milled flour and they too spread out into a giant puddle cookie.

By: The Hungry Hutch

The Hungry Hutch — Tue, 12 Mar 2024 04:24:07 +0000

In reply to Suzab. Hmm... I wonder if the fresh rye flour made the difference? I've only ever used the stuff I bought from a store.

By: The Hungry Hutch

The Hungry Hutch — Tue, 12 Mar 2024 04:16:50 +0000

In reply to Maya Nieto. Because it works fine without it.