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chocolate chip cookies

Whiskey and Rye Chocolate Chip Cookies

May 20, 2022 By Ashley Leave a Comment

My whiskey and rye chocolate chip cookies are an elevated twist on traditional chocolate chip cookies, and my husband’s new favorite cookie. Made with rye flour, whiskey, dark brown sugar and dark chocolate chunks, these cookies are chewy, nutty, and complex and deep in flavor. They’re so, so delicious and a must try for chocolate chip cookie lovers.

Whiskey and Rye Chocolate Chunk Cookies

Rye Flour

I’ve been wanting to incorporate rye flour into a recipe for a while now. It’s got a malty, earthy, sort of nutty flavor that I knew would be amazing with chocolate. Most people can associate rye flour with typical deli rye bread that is often served with reuben sandwiches. The anise-like flavor of the bread, though, is typically that of caraway seeds, NOT the rye flour itself. So don’t worry, your cookies will not taste like rye bread.

Whiskey and Rye Chocolate Chunk Cookies

How to make whiskey and rye chocolate chip cookies

Melted butter is used in this recipe, instead of softened butter, which results in chewier cookies, and more of a wrinkly top . It has both granulated and dark brown sugar but has more brown sugar which adds to the chewiness and contributes to more of a complex caramel flavor. I used Ghirardelli 60% bittersweet chocolate bars, but you can use chocolate chips as a substitution. You just won’t get those melted chocolate pools when they’re baked.

Whiskey and Rye Chocolate Chunk Cookies

All purpose flour, rye flour, baking soda, and salt are whisked together in a bowl. In a mixing bowl, combine the room temperature melted butter, and both sugars and beat on medium low to combine. This can take about 3 minutes or so and that’s to make sure that the butter is fully incorporated. You don’t want to see any pools of butter around the edge of the bowl.

Add in the vanilla, whiskey, egg and egg yolk and mix again until well combined. Slowly add in the flour mixture and mix until most of the flour is incorporated but not all. Remove the bowl from the mixer, add the chopped chocolate and fold to combine, while also incorporating any remaining flour. This method prevents over mixing which can make cookies tough.

Whiskey and Rye Chocolate Chunk Cookies

The dough does have to be chilled for at least 4 hours. Refrigerating the dough allows the flavors to meld together and some of the water content to evaporate, concentrating the flavor, as well as re-solidifying the butter for less spread. Flour also absorbs some of the moisture lending to a thicker and chewier cookie.

Once chilled, scoop the cookies out onto parchment lined baking sheets, and sprinkle with flaky sea salt. Bake for 12-14 minutes or until the cookies look *just* set. Err on the side of underbaking than overbaking. Serve them while they are warm and slightly still gooey.

Whiskey and Rye Chocolate Chunk Cookies

If you make these whiskey and rye chocolate chip cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Bakery Style Chocolate Chip Cookies

Espresso Toffee Chocolate Chunk Cookies

Salted Caramel Brownie Cookies

Neapolitan Cookies

Whiskey and Rye Chocolate Chunk Cookies
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Whiskey and Rye Chocolate Chip Cookies

Chocolate chip cookie made with rye flour, dark brown sugar, whiskey and dark chocolate chunks
Prep Time15 mins
Cook Time14 mins
Chill4 hrs
Total Time4 hrs 29 mins
Course: Dessert
Keyword: chocolate chip cookies, rye cookies, whiskey and rye chocolate chip cookies
Servings: 18 cookies

Equipment

  • Electric Stand Mixer
  • Cookie scoop (Medium, 2 tbsp)

Ingredients

  • 1 cup (120g) all purpose flour
  • 1 cup (106g) rye flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups (170g) unsalted butter, melted and room temperature
  • ½ cup (99g) granulated sugar
  • ⅔ cup (142g) dark brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon whiskey or bourbon
  • 1 cup (170g) bittersweet chocolate, chopped
  • flaky salt for sprinkling

Instructions

  • Line two cookie sheets with parchment paper. 
  • Combine the all purpose flour, rye flour, baking soda and salt in a medium bowl and whisk to combine.
  • Combine both sugars in the bowl of a stand mixer fitted with the paddle attachment. Pour in the melted butter and beat together on medium-low speed until well combined.
  • Beat in the vanilla extract and bourbon followed by the egg and the egg yolk, and beat until well combined, about a minute.
  • Slowly add in the flour mixture and mix on low speed until a few pockets of flour remain.
  • Remove bowl from the mixer and fold in the chocolate chunks, while also mixing in any remaining flour. Give the bowl a final scrape to make sure everything is well incorporated.
  • Cover the bowl with plastic wrap and chill the dough for at least 4 hours or overnight.
  • Preheat the oven to 350F.
  • Using a medium size, 2 tablespoon ice cream scoop, scoop out the dough onto the cookie sheets leaving 3" between each cookie.
  • Sprinkle the tops of the dough balls with flaky salt.
  • Bake for 12-14 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool slightly.
  • Serve warm.

Filed Under: Cookies Tagged With: chocolate chip cookies, chocolate chunk, cookies, dark chocolate, rye, whiskey

Bakery Style Chocolate Chip Cookies

June 24, 2018 By Ashley 31 Comments

These bakery style chocolate chip cookies are an essential staple in my house. They’re fantastically delicious and everyone goes crazy for them – they never stick around for long. The dough can also be made in advance, scooped and frozen so I always have a supply in the freezer. I just pop them in the oven when I need a sweet treat for last minute guests or for an after school snack for my girls.

Chocolate Chip Cookies

There are many, many recipes and variations for chocolate chip cookies, but if you have been searching for the ultimate bakery style chocolate chip cookie, then this is THE recipe. These are everything a chocolate chip cookie should be. Thick, chewy, soft, buttery, caramel-ly and full of ooey-gooey chocolate chips. Use good quality chocolate chips here as it makes all the difference in flavor. Make these super indulgent by using chunks of chopped up semi-sweet or bittersweet chocolate instead of chips. Melty chocolate puddles are life.

Chocolate Chip Cookies

This recipe is similar to many other chocolate chip cookie recipes but with a few differences that take these over the top and make them bakery style chocolate chip cookies. Melted butter is used here, instead of softened butter, which results in chewier cookies and less spreading when baked  (think thick and chewy!). It has both granulated and brown sugar but has more brown sugar which adds to the chewiness and contributes to more of a complex caramel flavor. I use high quality pure vanilla extract in all my baked goods, and if you can, use it here as the flavor is far more intense and complex than imitation extracts. You can use any size ice cream scoop to portion your dough  (I used a standard size in these photos) but to get large bakery size cookies, use a large (quarter cup) ice cream scoop.

Chocolate Chip Cookies

This dough does not need to be chilled before baking, BUT, I will say that you should. Refrigerating your dough allows the flavors to meld together and some of the water content to evaporate,  concentrating that caramel flavor, as well as re-solidifying the butter for less spread. Less spread=thicker, gooey-er cookies. Even an hour in the refrigerator can make a difference, overnight is even better. I have baked these cookies right after mixing and they’re still amazing, but if you have some time to optimize the flavor and refrigerate, you’ll be happy you did so.

Chocolate Chip Cookies
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4.37 from 22 votes

Bakery Style Chocolate Chip Cookies

These chocolate chip cookies are large, thick, chewy and full of melty semi-sweet chocolate chips. 
Prep Time10 mins
Cook Time15 mins
Resting Time2 hrs
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Bakery Style Chocolate Chip Cookies, chocolate chip cookies
Servings: 18 cookies

Equipment

  • Electric Stand Mixer

Ingredients

  • 3/4 cup (170g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 2/3 cup (146g) light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp pure vanilla extract
  • 2 cups (240g) unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups (262g) high quality semi-sweet chocolate chips - I use Guittard

Instructions

  • Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. 
  • Melt the butter and let cool for a bit. You don’t want the butter to be too hot otherwise the eggs will scramble when added.
  • Combine the flour, baking soda and salt in a medium bowl and whisk to combine.
  • Combine both sugars to the bowl of a mixer followed by the melted butter and beat together on medium low until well blended.
  • Beat in the vanilla extract followed by the egg and the egg yolk until light and creamy.
  • Slowly add in the flour mixture and mix on low until just combined.
  • Remove bowl from the mixer and fold in the chocolate chips.
  • Using an ice cream scoop (or ¼ cup measuring cup for larger cookies), scoop out the dough onto the cookie sheets leaving two inches or so between each cookie.
  • Bake for 14-16 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool slightly.
    Serve warm with a cold glass of milk for the ultimate indulgence.

Filed Under: Cookies Tagged With: chocolate, chocolate chip cookies, cookies

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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