Abruzzi Rye Cookies

By: Hannah Lee Leidy
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Photos by Anagram Photography

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Makes 15 to 20 cookies

  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon sea salt, plus more for garnish
  • ¾ cup plus 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 2 cups Abruzzi Rye flour
  • 6 tablespoons cocoa powder
  • ¾ teaspoons baking soda
  • 6 ounces chocolate chips
  1. Preheat oven to 375 degrees. In the bowl
of a stand mixer fitted with paddle attachment, combine sugars, salt, butter, and vanilla. 
Beat until light and smooth, scraping sides and bottom of bowl often. While mixer is running, gradually add flour, cocoa powder, and baking soda; mix until combined. Using a spatula, fold in chocolate chips.
  2. Form dough into a log about 2½ inches wide, wrap in parchment, and refrigerate for several hours.
  3. Remove parchment and slice chilled dough into ⅛-inch-thick discs. Sprinkle with sea salt and bake for 15 to 20 minutes.


  • Recipe By
    Lionel Vatinet, La Farm Bakery in Cary, North Carolina

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  • Lisa Turnick
    March 2, 2024 at 4:58 pm

    Found this recipe in your 2023-2024 special recipe issue and thought it sounded yummy. I made it, following the directions exactly only to find that it was too dry and crumbly to hold together to cut into 1/8 discs. Not wanting to waste the ingredients I added 4 eggs and baked it as a batch of brownies. Did I miss something or was the recipe incorrect?