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.

In a large bowl, whisk together the all-purpose flour, rye flour, salt, baking powder, baking soda, ground cinnamon, and allspice.

Set aside.

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.

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.

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.

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.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!