Whiskey and rye chocolate chip cookies. Really don’t think this one needs an explanation. It just needs to be. In my mouth.
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.
The natural choice for whiskey in this one would have been rye, but I had a nice big bottle of bourbon ready to cook with, so I went with that. It didn’t hurt. But just to be sure, I need to make these again trying different whiskies. Several times. I also doubled the whiskey and it didn’t overpower with whiskey flavor, so this one can stand to have the vanilla extract to whiskey ration played with.
This recipe is thanks to Bon Appetit. They had it in a Super Bowl slideshow of recipes, but I find it more appropriate for Valentine’s Day. Because I am in love with these cookies.
Ingredients: modified from Bon Appetit
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