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Double Rye Chocolate Chip Cookies are tangy and nutty thanks to rye flour and rye whisky

Double Rye Chocolate Chip Cookies

Print Recipe
These Double Rye Chocolate Chip Cookies are chewy in texture and have a slight nutty, tangy flavor thanks to the rye flour and rye whisky!
Course Baking
Cuisine American
Keyword chocolate chip cookies, chocolate chunk cookies, cookies, rye, rye chocolate chip cookies, rye cookies, rye flour, rye whiskey, rye whisky, whiskey, whisky
Prep Time 10 minutes
Cook Time 13 minutes
Resting Time 45 minutes
Total Time 1 hour 8 minutes
Servings 20 cookies

Ingredients

  • 1 cup Unsalted Butter, melted
  • 3/4 cup Dark Brown Sugar
  • 3/4 cup White Sugar
  • 2 Large Eggs
  • 1 tbsp Whiskey, such as Rye or Bourbon
  • 1 tsp Vanilla
  • 160 g (5.6oz) All Purpose Flour, about 1 ⅓ cups measured volumetrically
  • 150 g (5.3oz) Rye Flour, about 1 ¼ cups measured volumetrically
  • 3/4 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 3/4 tsp Cream of Tartar, optional – helps with texture
  • 1 tsp Salt
  • 1 ½ cups Chopped Semi-Sweet Chocolate or Chocolate Chips

Instructions

  • In a medium to large sized bowl, add in AP flour, rye flour, baking soda, baking powder, cream of tartar, and salt. Whisk well to combine, then set aside.
  • In a large mixing bowl , add the melted butter, brown sugar, and white sugar, and beat with a hand mixer until combined.
  • Add eggs, vanilla, and whiskey and beat until well-combined, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the chocolate, and fold with a spatula until well dispersed. Place the bowl into the fridge for 30 minutes to solidify slightly (don’t skip, see above!).
  • Prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Place all the cookies onto the baking sheet (do not worry about arrangement yet), and place into the freezer for 15 minutes to rest (don’t skip, see above!)
  • Preheat oven to 350°F.
  • Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 6-8 per sheet). Place into the oven and bake for 11-13 minutes.
  • Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)