Whiskey and Rye Chocolate Chip Cookies
If you visit the blog often, you’ve probably noticed that it received a facelift over Thanksgiving weekend. I’ve been wanting to change the blog’s look and feel for quite a while now, but was always too busy to do anything substantial. Thanksgiving week gave me the time I needed to relax and take care of some blog housekeeping items that were long overdue. Though most of the changes I wanted to make to the site should have already taken effect, I still need to take care of a couple loose ends. If you see a missing picture or an incorrect link, I should hopefully have that taken care of soon.
With housekeeping items out of the way, I’m excited to announce that in the spirit of the Holidays, this is the second year I will be doing the 12 Days of Cookies! So make sure to visit the blog every week for a few cookie recipes I’ve enjoyed this year.
Day 1: Whiskey and Rye Chocolate Chip Cookies
These cookies are the perfect mix of decadent semi-sweet chocolate, oaky whiskey and rye flour. And though they make quite the boozy treat while in cookie batter form, the whiskey evaporates when you bake – leaving a very moist chocolate chip cookie with only a hint of whiskey.
Hope you enjoy!
- 1 ½ Cups of Semi-Sweet Chocolate Chips
- 2 Cups of All-Purpose Flour
- ½ Cup of Rye Flour
- ½ Tsp of Baking Soda
- 1 ½ Tsp Salt
- ¾ Cup + 1 Tbsp of Butter, at room temperature
- ¾ Cup of Brown Sugar
- ¾ Cup of Granulated Sugar
- 1 Egg
- 1 ½ Tsp of Vanilla Extract
- 5 Tbsp of Whiskey
- In a medium-sized bowl, combine flours, salt and baking soda, and set aside. Using a stand mixer or electric mixer, combine both sugars and butter and beat until sugar is light and fluffy. Add the egg, vanilla extract and whiskey, and beat for an additional minute. Slowly add the dry ingredients and mix until just combined. Remove from the mixer and stir in the chocolate chips.
- Using a tablespoon-sized cookie scoop, create 1 ½ inch cookie dough balls, and place them on a parchment-lined baking sheet – at least 2 inches apart. Bake at 350 degrees for approximately 13-16 minutes, or until the edges of the cookie brown slightly. Take out of the oven and cool on the sheet for a couple minutes before transferring to a rack.