Ah, cookies. It’s time to get back to cookies. And boozy desserts, so naturally when I saw this recipe for whiskey and rye chocolate chip cookies, I had to try it for myself. Every time I see a recipe out there, I always have a “why didn’t I think of that” reaction. I’m beginning to realize that I’m more of a food tester than an inventive baker. I love the process of baking. I will admit, however, that sometimes I am inspired to venture out on my own, but mostly, I like to try out recipes that I’ve seen. They all look so good, how could you not want to try them! This recipe fits into the “I had to see what this was all about” category. I love boozy desserts but never thought of putting rye flour in a chocolate chip cookie.
I decided to use bourbon instead of rye, but I think it still gave me the general idea of the flavor profile. Was this the driest looking cookie I’ve ever seen? Yes! It looked like as if I was going to need a sip of milk after every bite, but these cookies were just like the cookies I typically make. Crunchy on the outside and soft on the inside. The rye flour toughened the cookie up a bit and gave it a more hearty texture. The bourbon enhanced the subtle rye flavor giving it more of a nutty quality and who doesn’t love little bursts of salt? I do. I thought this was a great cookie. It’s definitely going into my recipe book.
- 1½ cups semi-sweet or dark chocolate chips
- 2 cups all-purpose flour
- ½ cup rye flour
- ½ teaspoon baking soda
- 1½ teaspoons kosher salt
- ¾ cup (1½ sticks) plus 1 tablespoon unsalted butter, room temperature
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla
- 1 teaspoon bourbon
- 1 teaspoon flaky sea salt
- Pulse ¾ cup chocolate chips in a food processor until pea-sized pieces form. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
- Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate chips.
- Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
- Position rack in middle of oven and preheat to 350°.
- Divide dough balls between 2 parchment-lined baking sheets, spacing 3" apart. Flatten each ball to about ¾" thick and sprinkle with salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.