Whiskey & Rye Chocolate Chip Cookies

This twist on chocolate chip cookies is delicious even if you aren't a big fan of whiskey or rye.

Whiskey & Rye Chocolate Chip Cookies

Now that we are well into December and the holiday season, that means baking season is in full swing too. Regardless of the season these are a family favorite, who doesn't love a chocolate chip cookie?

The spiciness of the rye flour adds a tang that is a nice compliment to the dark chocolate, and using rye whiskey will add to that tanginess. If that tang isn't your thing, that is totally fine, use bourbon instead to add a sweetness that will elevate the vanilla. Do not skip the flaky salt on top of the cookie, this adds that addictive sweet salty combination that helps to make these whiskey & rye chocolate chip cookies one of my family's favorites.

Ingredients

For the cookie dough

• 1 1/2 cups dark chocolate chips

• 2 cups all-purpose flour

• 1/2 cup dark rye flour

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 13 tablespoons butter ( 1 1/2 sticks + 1 tablespoon), room temperature

• 3/4 cup dark brown sugar

• 3/4 cup sugar

• 1 egg, room temperature

• 1 1/2 teaspoon vanilla extract or vanilla paste

• 1 teaspoon rye whiskey or bourbon

  
  

For the topping

• 1 vanilla bean, split and scraped

• 1 teaspoon flaky salt, kosher salt will work but Maldon is best

• 1 teaspoon sugar

  
  

Directions

1. In a medium sized bowl, whisk together all-purpose flour, rye flour, baking soda and kosher salt.

2. Using an electric mixer, beat butter, dark brown sugar and sugar on medium to medium-high speed until light and fluffy about 4 to 5 minutes, scraping down the sides as needed.

3. Add the egg, vanilla and rye whiskey (or bourbon) to the butter and sugar mixture. Beat until fully incorporated. Once incorporated scrape down the sides of the bowl.

4. With the mixer on low add flour mixture until fully incorporated. When you first add the flour it will look like too much flour but after a few minutes of mixing it will come together.

5. With the mixer still on low add chocolate chips. It's ok if the mixer breaks up some of the chocolate chips. Mix until evenly distributed throughout the dough.

6. Scoop out dough using a cookie scoop. I use a 1 ounce or number 30 scoop. This size doesn't make huge cookies so its ok to eat 2 at a time. This should give you about 29 cookies. Place portioned cookies on a sheet tray and chill tightly covered for at least 3 hours, 6 hours is better, overnight is best.

7. 

   Preheat your oven to 350° with the rack in the middle of your oven.

8. Mix scraped vanilla bean with 1 teaspoon of sugar in a small bowl. Smash vanilla into the sugar with the back of a spoon, this will break up the vanilla. Add 1 teaspoon of flaky salt and mix being sure not to break up the large salt crystals.

9. Place 12 to 13 cookies on a sheet tray and press each down with the back of a large measuring cup until they are about 3/4 to 1/2 inch thick. Top each cookie with about 1/8 teaspoon of the sugar, salt and vanilla mixture.

   
   
   

   

10. Bake for 14 to 18 minutes, turning tray halfway through. DO NOT over bake or they will be extremely hard. In my oven they only took 14 minutes for perfection.

11. Allow to cool on the tray for 5 minutes before removing to a wire cooling rack. Once cooled transfer to an airtight container or zip top bag. These should keep for over a week but they won't be around that long.

    
    

    

    
    

Kick off your holiday baking with these Whiskey & Rye Chocolate Chip Cookies. They are sweet and salty with a tang from the rye flour and the punch of the rye whiskey or bourbon. See why these are one of my family's favorites and they might become your families new favorite too. Happy holidays from Dad's Gourmet Kitchen and remember life is too short to eat bad food.