How large is a medium cookie scoop?

A medium cookie scoop or a #40 cookie scoop, holds about 1.5 tablespoons of cookie dough.

Do I have to brown the butter?

You don't have to, buuuuut I highly recommend it! If you decide not to, you'll need to reduce the butter from 16 tablespoons to 14 tablespoons. The reason why you'll need to adjust it is because the water evaporates from the butter when it's browned.

Rye flour is made from ground rye berries, which are also known as whole rye kernels. It's a close relative of both wheat and barley.

Can this cookie dough be make ahead?

This cookie dough can be made ahead and left in the fridge for up to 3 days. In fact, it tastes even better as it sit in the fridge because the flavors have time to meld and develop. Scoop out cookie balls onto a baking sheet and cover tightly with plastic wrap. Bake straight from the fridge at 350ºF (180ºC) for 10 minutes. There is no need to thaw before.

What is the difference between rye and bourbon whiskey?

In short, Rye whiskey contains at least 51% rye, where as Bourbon whiskey contains at least 51% corn. The taste of the two are noticeably different, in that the latter is much sweeter due to the corn. You can read more about the differences in this great article .

Whiskey and Rye Chocolate Chip Cookies

Name: Whiskey and Rye Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: PT-476695H38M59S
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

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

Scale

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

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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. It’s ready when the color is an amber brown, about 5 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