If you’re ready for a new twist on an old stand by, these Whiskey & Rye Chocolate Chip Cookies should be the next thing you bake! For our January Bake-Along, I had to try this interesting combination from The Cookie Collection: Artisan Baking for the Cookie Enthusiast (The Bake Feed)
Milk chocolate isn’t usually my go-to, but I thought the recipe sounded good and it’s best to try it exactly as written the first time and make notes for tweaking it for my personal preference the next time.
I stuck to the recipe as it’s written, and no notes, changes or tweaks necessary. Delicious, nutty-like flavor from the rye, soft, and creamy milk chocolate chunks. It’s changed my opinion of milk chocolate! The whiskey isn’t a very strong flavor, but it definitely adds to the flavor profile.
If you have the time or inclination, it’s a great treat. And, don’t worry, we’ll use the Rye Flour in an upcoming Bake-Along!
Whiskey & Rye Cookies
This is from the The Cookie Collection: Artisan Baking for the Cookie Enthusiast (The Bake Feed)
With a splash of whiskey in the dough, consider this the grown-up version of a chocolate chip cookie. The rye flour brings earthy notes, and milk chocolate pieces round out the smoky whiskey with sweetness.
For extra-chocolaty cookies, top chilled dough balls with more chopped chocolate before baking.
- 1 cup (227 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated white sugar
- 2/3 cup (147 grams) firmly packed light brown sugar
- 2 large eggs (100 grams)
- 1.5 tablespoons (22.5 grams) whiskey
- 2 teaspoons (12 grams) vanilla bean paste
- 2.25 cups (281 grams) all-purpose flour
- 3/4 cup (77 grams) rye flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- .5 teaspoon (2.5 grams) baking soda
- 1.33 cups (227 grams) chopped milk chocolate
- Line rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl.
- Add eggs, one at a time, beating well after each addition.
- Beat in whiskey and vanilla bean paste.
- In a medium bowl, whisk together both flours, baking powder, salt, and baking soda.
- With the mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
- Beat in chopped chocolate.
- Using a 3-tablespoon spring-loaded scoop, scoop dough (about 47 grams each), and place on prepared pan.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C).
- Line 4 baking sheets with parchment.
- Place chilled dough at least 3 inches apart on prepared pans.
- Bake until golden, about 10 minutes.
- Let cool on pans for 3 minutes.
- Remove from pans, and let cool completely on wire racks.