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Whiskey and Rye Chocolate Chunk Cookies

Whiskey and Rye Chocolate Chip Cookies

Chocolate chip cookie made with rye flour, dark brown sugar, whiskey and dark chocolate chunks
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Prep Time 15 mins
Cook Time 14 mins
Chill 4 hrs
Total Time 4 hrs 29 mins
Course Dessert
Servings 18 cookies


  • 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
  • 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


  • 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.
Keyword chocolate chip cookies, rye cookies, whiskey and rye chocolate chip cookies
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