Chocolate Rye Cookies

At Nourish & Gather, we believe the table isn’t just where we eat — it’s where we connect. And sometimes, that connection extends far beyond the table itself. When FinaMill invited me to create a recipe for their Sunday Supper series in support of Cookies for Kids’ Cancer, I said yes immediately. Their mission to bring people together through food aligned perfectly with my own: to use flavor, creativity, and conversation to foster connection. These Chocolate Rye Cookies were my contribution - a cookie with warmth, a little spice, and a whole lot of heart. Because giving back can be as simple (and as meaningful) as sharing something homemade.

Makes 16 cookies

Ingredients:

For the cookies:

• 1/2 cup (113 g, 4 oz) unsalted butter, softened

• 3/4 cup (138 g, 5 oz) packed light brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 3/4 cup (90 g, 3.2 oz) rye flour

• 1/3 cup (28 g, 1 oz) unsweetened cocoa powder

• 1/2 teaspoon (3 g, 0.1 oz) baking soda

• 1/2 teaspoon freshly ground cinnamon (Grate in a FinaMill Grater Pod)

• 1/4 teaspoon ground salt (Grind in a FinaMill Everyday Pod)

• 1/8 teaspoon freshly ground ancho chili (Grind in a FinaMill Dried Herbs⁺ Pod)

• 1/8 teaspoon freshly ground black pepper (Grind in a FinaMill Pepper Pod)

• 1 cup (170 g, 6 oz) dark chocolate chips or chopped chocolate pieces

For the glaze:

• 3/4 cup powdered sugar

• 2 tablespoons of milk or cream

• 1/2 teaspoon vanilla extract

• Ground cinnamon, chocolate, and ancho chili for garnish (using the FinaMill Pods)

Directions:

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

1. In a medium bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes.

2. Add the egg and vanilla; mix until fully combined.

3. In a separate bowl, whisk together the rye flour, cocoa powder, baking soda, salt, cinnamon, and ancho chili.

4. Add the dry ingredients to the wet ingredients and mix until a dough forms. Fold in the chocolate chips.

5. Chill the dough for at least 2 hours or overnight.

6. Scoop the dough into tablespoon-sized balls and place on the prepared baking sheets, spacing them about 2 inches apart.

7. Bake for 10-11 minutes, or until the edges are firm and the centers are fully set. Let cool on the baking sheets.

8. While the cookies cool, make the glaze: In a small bowl, whisk together the powdered sugar, 3-4 tablespoons of milk or cream, and vanilla until smooth.

9. Once the cookies are completely cool, dip the tops into the glaze. Grind a small amount of cinnamon, chocolate, and/or ancho chili over the glaze using the Fina Mill pods.