Description
The BEST Whiskey and Rye Chocolate Chip Cookies ever!! Made with a combination of all-purpose and dark rye flour, brown butter, rye whiskey and bittersweet chocolate, these cookies will surely satisfy all your chocolate chip cookie cravings and more!
Ingredients
- 1 Cup (227g | 2 Sticks) Unsalted Butter, browned
- 1 Cup (120g) All-Purpose Flour
- 1 Cup (120g) Rye Flour
- 1/2 Teaspoon Baking Soda
- ¾ Teaspoon Fine Sea Salt
- 1 Teaspoon Espresso Powder (optional)
- 2 Tablespoons Whiskey Rye or Bourbon
- ¾ Cup (150g) Dark or Light Brown Sugar, packed
- ½ Cup (100g) White Sugar
- 2 Teaspoons Vanilla Paste or Extract
- 1 Large Egg + 1 yolk, room temp
- 8 Ounces (227g | 1 1/2 Cups) Bittersweet Chocolate, finely or roughly chopped
- Flaky Sea Salt as garnish
Instructions
- Make the Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 10 minutes. Be careful not to burn it.
- Make your Cookie Dough - Once the butter is a done, quickly transfer to a large glass bowl. Make sure to scrape all the tiny brown bits at the bottom of the pan into the bowl. Allow to cool for 15 minutes and then add your sugars, vanilla and whiskey and whisk until combined. You can use an electric mixer or hand whisk.
- Add 1 egg and 1 yolk and mix for another minute until emulsified.
- Sift in the all-purpose flour, rye flour, baking soda and salt. Combine until there are only a few streaks of flour left. Do not overmix!
- With a rubber spatula, gently fold in your chopped chocolate or chocolate chips. Make sure to save some chunks to add on top of your cookie dough later.
- Chill the dough in the fridge for about 45 minutes. See note below.
- Remove dough from the fridge. Using a medium sized cookie scoop (#40), scoop out your cookie dough and transfer to a parchment-lined baking tray. Top with the reserved chocolate chunks, cover tightly with plastic wrap and chill for at least 4 hours or up to 72 hours.
- When you are ready to bake, position a rack in the center of the oven and preheat to 350ºF (180ºC). Bake the cookies for about 10 minutes. Do not overbake!
- Allow the cookies to cool on the cookie sheet for 3 minutes and then transfer to a wire rack to cool. Top with flaky salt. Serve warm and enjoy!
Notes
- It's important to the chill the dough for 45 minutes before scooping them out as the dough will be loose.
- You can substitute chopped chocolate chunks with chocolate chips.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes