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Double Chocolate Rye Blackout Cookies

Yield: about 2 dozen

These superdecadent, bittersweet cookies are excerpted from the Joys of Baking by Samantha Seneviratne, and inspired by Dorie Greenspan’s aptly named World Peace Cookies.


  • 3/4 cup all-purpose flour
  • 3/4 cup rye flour
  • 1/3 cup natural cocoa powder
  • 3/4 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup packed dark brown sugar
  • 1 Tbs. pure vanilla extract
  • 6 oz. bittersweet chocolate, finely chopped (about 1-1/2 cups)

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 65
  • Carbohydrates (g): 16
  • Fiber (g): 2
  • Sugar (g): 9
  • Protein (g): 2


  • In a medium bowl, whisk together the all-purpose flour, rye flour, cocoa powder, salt, and baking soda. In a large bowl, with an electric mixer on medium speed, beat the butter and brown sugar until creamy, about 2 minutes. Add the vanilla, and beat to incorporate, scraping down the bowl as necessary. Add the flour mixture and beat until smooth. Then beat in the chocolate.
  • Tip out the dough onto a work surface, and roll it into a neat cylinder. Transfer the log to a sheet of parchment paper about 18×13 inches. Fold the parchment over the dough. Place the long side of a ruler against the bottom edge of the log, on top of the parchment. While pressing firmly on the ruler, pull the top layer of the parchment toward you until you have a smooth 2-1/4-inch cylinder.
  • Twist the ends to seal. Refrigerate the log for at least 2 hours.
  • Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
  • Cut 1/4-inch slices from the cold dough, rotating it often to maintain the round shape. Place the slices about 2 inches apart on the prepared sheets and bake, 1 sheet at a time, until the cookies look set and dry, 10 to 12 minutes.
  • Transfer the baking sheet to a wire rack to cool until the cookies have hardened, about 5 minutes, then transfer the cookies to the rack to cool completely.
  • Repeat with the remaining slices.
  • Store the cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.


Rate or Review

Reviews (4 reviews)

  • frozenchick | 12/15/2020

    These were an absolute and utter fail. I followed the directions exactly so I don't know what went wrong. I have never had such a disaster with a recipe.
    1. The dough is too soft to effectively roll into a log.
    2. The addition of chocolate made it impossible to slice into neat, 1/4 thin slices.
    3. The cookies spread together into an absolute mess on my cookie sheets. Too bad I can't upload a photo of the baked, sloppy mess.

  • user-7552658 | 06/01/2020

    Delicious! Added some orange zest and used Bob's Red Mill light rye flour. Left them overnight in the fridge and they were easy to slice.
    Very adult tasting!

  • bellaginger | 01/26/2020

    Delicious & taste even better the next day! I added about 1/4 cup of finely chopped dried cranberries (have made the Dorie recipe). Easy to make but my dough crumbled a bit when I was slicing but could have been due to cranberries. However, they made them even better!

  • Juliiiie | 11/21/2019

    These are some of the best cookies I have either made or eaten. I am going to make them for this year's Christmas cookie exchange.

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