These Rye Whiskey Chocolate Chip Cookies are a unique and indulgent treat, blending the warmth of rye whiskey with rich chocolate and a hint of spice. The combination of rye flour adds a subtle earthiness, while browned butter enhances the flavor, making these cookies extra special. Perfect for a grown-up twist on a classic favorite!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup medium rye flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1 cup unsalted butter, browned
- 3/4 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons rye whiskey
- 2 large eggs, at room temperature
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1 cup of dark chocolate, coarsely chopped into pieces
- 1 teaspoon flaky salt (optional, for garnish)
Instructions
- Brown the Butter:
- In a medium-sized saucepan, gently melt the unsalted butter over medium heat.
- Stir frequently until it turns a deep golden brown and emits a nutty aroma (about 5-7 minutes).
- Be careful not to burn it. Remove from heat and let it cool for 10-15 minutes.
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, rye flour, salt, baking powder, baking soda, ground cinnamon, and allspice.
- Set aside.
- Mix the Sugars and Wet Ingredients:
- In a separate large mixing bowl, combine the browned butter, dark brown sugar, and granulated sugar.
- Mix until well combined.
- Add the vanilla extract, rye whiskey, and eggs, one at a time, beating well after each addition until fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the semi-sweet chocolate chips, milk chocolate chips, and chopped dark chocolate chunks.
- Chill the Dough:
- Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to develop and the dough to firm up.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C).
- Prepare two baking sheets by covering them with parchment paper.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the centers are still slightly soft. If desired, sprinkle with flaky salt immediately after removing from the oven.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Conclusion
These Rye Whiskey Chocolate Chip Cookies are the perfect combination of sweet, rich chocolate and the warm flavors of rye and browned butter. The touch of whiskey adds a fun, sophisticated twist to the classic cookie.
Rye Whiskey Chocolate Chip Cookies
These Rye Whiskey Chocolate Chip Cookies area grown-up version of a favorite treat. With the addition of rye flour, brownedbutter, and a hint of whiskey, these cookies are rich, flavorful, and full ofchocolatey goodness.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup medium rye flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1 cup unsalted butter browned
- 3/4 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons rye whiskey
- 2 large eggs at room temperature
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1 cup of dark chocolate coarsely chopped into pieces
- 1 teaspoon flaky salt optional, for garnish
Instructions
Brown the Butter:
- In a medium-sized saucepan, gently melt the unsalted butter over medium heat.
- Stir frequently until it turns a deep golden brown and emits a nutty aroma (about 5-7 minutes).
- Be careful not to burn it. Remove from heat and let it cool for 10-15 minutes.
Prepare the Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, rye flour, salt, baking powder, baking soda, ground cinnamon, and allspice.
- Set aside.
Mix the Sugars and Wet Ingredients:
- In a separate large mixing bowl, combine the browned butter, dark brown sugar, and granulated sugar.
- Mix until well combined.
- Add the vanilla extract, rye whiskey, and eggs, one at a time, beating well after each addition until fully incorporated.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the semi-sweet chocolate chips, milk chocolate chips, and chopped dark chocolate chunks.
Chill the Dough:
- Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to develop and the dough to firm up.
Bake the Cookies:
- Preheat your oven to 350°F (175°C).
- Prepare two baking sheets by covering them with parchment paper.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the centers are still slightly soft. If desired, sprinkle with flaky salt immediately after removing from the oven.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!