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Whiskey and Rye Chocolate Chip Cookies

Ingredients

  • cups semi-sweet or dark chocolate chips
  • 2 cups all-purpose flour
  • ½ cup rye flour
  • ½ teaspoon baking soda
  • 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
  • teaspoons vanilla
  • 1 teaspoon bourbon
  • 1 teaspoon flaky sea salt

Instruction

  1. 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.
  2. 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.
  3. 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.
  4. Position rack in middle of oven and preheat to 350°.
  5. 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.

Recipe Notes

Adapted from bon appetit