The benefits of this cookie are pretty obvious. But what makes it my new favorite thing to eat is really in the details. It calls for chocolate chunks – not chocolate chips. It actually says to use these wafer things and chop them up, but I found Scharffen Berger chocolate chunks and was like, let’s just keep those whole. These cookies are also topped with sea salt mixed with vanilla bean. I know that sounds high maintenance – and it is – but it does add a nice little lip-smack to the cookie. Sea salt and chocolate isn’t anything new, but the vanilla softens the contrast a little.
This recipe is for 16 cookies. That’s because they are big ass cookies. Nobody complained – that’s not really a thing to say this whiskey rye chocolate chip cookie is just TOO big – but should you need to serve these to a large group of people and want to avoid the injuries that would surely result from the fighting over them, make the dough balls smaller before putting them in the fridge – I think they could be halved. Just set yourself aside twice as many cookies.