Whiskey and Rye Chocolate Chip Cookies
Chocolate chip cookie made with rye flour, dark brown sugar, whiskey and dark chocolate chunks
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.
Tried this recipe?Let us know how it was!