Cookies and Cookies.

It’s been a while since Cookies graced my kitchen. I’m a bit of a snob in that I look at cookies and think that cookies are cookies, so there’s not much to them really. But when my man requested for a jar of his favourite Rennekookies to take to work, I buckled down and baked up a small cookie storm, first with his Cranberry Dark Chocolate Chip Cookies, then with a new cookie recipe I decided to whip up.


So yes, a cookie is a cookie until it isn’t just a cookie. I know that the Rennekookies are usually well received with its vanilla caramel undertones, tart dried cranberries and bits of bitter-sweetness from the dark chocolate. They’re crunchy and perfect for dipping into milk, sit well next to a cup of tea, and make a glorious ending to a cup of black coffee.


Then, there are these Hazelnut Rye Cookies. It was a first for me using Dark Rye Flour to make cookies and I wasn’t sure whether they’d give the Rennekookies a run for their money or be a total flop. Turns out, it was too different to compare. Sure, there’ll be those with favourites, but like a Cookie Mama, I’d say that these two cookies are far too special to be compared. They are both delightful, and delicious in their own way.

Unlike the Rennekookies, the Salted Chocolate Hazelnut Cookies were more soft-baked and chewy. They had a lovely, earthiness about them that was further highlighted by the salt. The hazelnuts gave crunch and a toasty flavour to the cookie that made me feel as though these would be perfect as a winter cookie, to be munched on one after another while sitting in front of a warm fire.


Salted Chocolate Hazelnut Rye Cookies (Makes about 24 Cookies)

100g Butter
1/4 tsp Salt
80g Brown Sugar
1 Egg
175g Rye Flour
1/2 Tbs Sea Salt
150g Dark Chocolate Chips
100g Toasted Hazelnuts, Chopped

  1. Preheat oven to 180 deg C and line a baking tray.
  2. Cream butter with 1/4 tsp salt and brown sugar. 
  3. Add egg and mix well.
  4. Incorporate rye flour and sea salt.
  5. Fold in dark chocolate chips and chopped hazelnuts.
  6. Place teaspoonfuls of cookie dough about an inch apart on lined baking tray and bake for about 16-18min. 
  7. Allow to cool before storing in an airtight container. 

I’d say that the Rennekookies are playful and more dynamic in its flavour while these Rye Cookies were more serious – deeper, and bolder in how restrained it was. Like a sensible older brother with his cheeky younger brother, both cookies had character and made my belly happy as pie! So perhaps, cookies aren’t just cookies after all!

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