Bourbon & Rye Chocolate Chip Cookies

By • January 1, 2018 0 Comments

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Author Notes: These be the cookies for the grown ups. First, the chocolate hits you. Then the bourbon smacks you right between the eyes. I may never make another chocolate cookie. Adapted from Bon Appetit. HalfPint

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Makes 16-18 cookies

  • 2 cups (256g) all purpose flour
  • 1/2 cup (52g) rye flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons (170g) unsalted butter, at room temp
  • 3/4 cup (160g) dark brown sugar
  • 3/4 cup (149g) granulated sugar
  • 1 large egg
  • 3 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 1 cup (170g) dark chocolate, chopped somewhat finely or mini chips
  • 1/2 cup (85g) dark chocolate, large chunks or discs (feves or pistoles)
  • flaky sea salt, like Maldon salt
  1. Whisk dry ingredients together to thoroughly combine. Set aside.
  2. Cream butter and sugars in a mixing bowl until light and fluffy, about 5 minutes.
  3. Beat in egg, bourbon, and vanilla. Scrape down the bowl as needed.
  4. Add flour mixture and mix to just combined. Add chopped chocolate, gently stir to combine. Fold in chocolate chunks.
  5. Scoop ~3-Tb portions of dough (slightly smaller than a golf ball), rolling into balls.. Place on a flat tray or baking sheet. Refrigerate for at least 3 hours and up to 24 hours.
  6. Heat oven to 350F. Transfer dough balls to parchment lined baking sheet, spacing 2-3 inches apart. Place a pinch of sea salt flakes on top of each ball. Bake 14-18 minutes. These should not brown much.
  7. Cool on the baking sheet completely before transferring to storage container or serving plate

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