Ah, summer! This is the time of year when we look forward to spending weekdays recovering from busy weekends; when we return home from road trips anticipating a vacation from our vacations.
I realize that it won't be officially summer until later this month, but the madness has already begun nonetheless. Last week, Jay and I drove to Northern Washington State and back in six days, playing five shows with The Barbary Ghosts along the way (they kindly let me sit in on bass - so fun!) We went straight from Ashland, Oregon to rehearsal in Berkeley, then had rehearsals Wednesday and Thursday, and played a show with Bugs in Costumes on Friday. We went to Santa Cruz on Saturday to celebrate Jay's mom's birthday (and I made a version of this lovely crumble tart with rhubarb, raspberries, blueberries and a cardamom-oat crumble – easy and delicious. I've posted the variation beneath the original.) Sunday was the most grueling day of all: a four-hour video shoot with our old-timey swing band The HoneyBelles followed by an evening show with Bugs in Costumes.
As though punishing me for being so busy, suddenly everything's in season, too. Corn, cherries, peaches, basil, green beans, nectarines, apricots, blueberries, and even a small basket of tiny plums were all hanging out at our co-op, taunting me. I made a simple salad yesterday that I'm looking forward to telling you all about (and eating all summer).
But first things first: cookies! Chocolate chip cookies are always in season, right? These are a chocolatey cure for the famous June Gloom that likes to settle over San Francisco. They're a little bit special as they contain a duet of rye: malty rye flour and smooth rye whiskey. The whiskey lends a boozy roundness to the overall flavors that reminds me of brandy-soaked cherries. In fact, these might be nice with some dried cherries folded in, or sandwiched around a scoop of cherry ice cream.
I used to associate the taste of rye with caraway, as I'd only ever tasted the two together in bread. Caraway has a savory, pungent taste that people either love or hate. But on its own, rye flour is as earthy and mild as whole wheat or barley flour. It has a deeper, greyish hue and makes these cookies bake up with a tender texture. You wouldn't know there were whole grains in these, but the cookies are softer and more flavorful than ones made with white flour. I have Kim Boyce to thank for freeing rye from the confines of caraway in her book Good to the Grain, which lead me to the idea for these cookies.
They're gooey and soft and chewy, packed with nutty pecans and bittersweet chocolate. Dark brown sugar (the extra-molassesy organic kind) creates a butterscotchy base that stays moist for several days when properly under-baked. A dusting of flaky salt adds a savory counterpoint to the tops.
Alla Alice Medrich, I let this dough rest at room temperature for an hour before scooping and baking the cookies. This short rest allows the starches in the flour to absorb some moisture, which is especially important what with the added liquid of the whiskey.
My favorite thing about this recipe is that you need neither a mixer, nor to wait for the butter to soften. The butter gets melted and stirred into the rest, meaning you can have cookies ready ASAP, no matter how busy you are.
More Whiskey Recipes:
- (Gluten-Free) Bittersweet Whiskey Brownies
- Apple of Your Rye Cocktail
- Homemade Irish Cream Liqueur
- Sparkling Whiskey Gingerade
More Cookie Recipes:
- Soft and Chewy Gluten-Free Chocolate Chip Cookies
- Gluten-Free Über Chocolate Cookies
- Buckwheat Chocolate Chip Cookies
- Gluten-Free Chocolate Ginger Cookies
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this whiskey and chocolate cookie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Salty Rye Whiskey and Rye Flour Chocolate Chip Cookies
Print Recipe Pin RecipeIngredients
- 1 stick unsalted butter, melted (4 ounces, 8 tablespoons)
- 1/2 cup dark brown sugar (preferably organic) (3 ounces)
- 1/4 cup granulated cane sugar (preferably organic) (2 ounces)
- 1 large egg
- 3/4 teaspoon vanilla extract
- 2 tablespoons rye whiskey (such as Bulleit) (3/4 ounce)
- 3/4 cup plus 2 tablespoons rye flour (3 ounces)
- 1/2 cup (2 1/2 ounces) all-purpose flour (2 1/2 ounces)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup chopped (1/2- and 1/4-inch chunks and smaller flakes) 70% cacao mass bittersweet chocolate (such as Scharffen Berger) (5 ounces)
- 3/4 cup toasted and cooled pecan halves, coarsely chopped (3 ounces)
- flaky salt, such as Maldon, for sprinkling
Instructions
- Position two racks in the upper and lower thirds of the oven and preheat to 325º. Line two cookie sheets with parchment paper (or grease lightly with butter).
- In a large bowl, stir together the butter, brown sugar and granulated sugar. Let cool to warm, then stir in the egg. Stir in the vanilla and rye, and set aside.
- In a medium bowl, sift or whisk together the rye and all-purpose flours, baking soda and sea salt. Stir the flour mixture into the butter/sugar/egg mixture until just combined, then gently fold in the chopped chocolate and pecans.
- Cover the dough and let it sit at room temperature for at least 30 minutes and up to 2 hours. This lets the dough firm up, as the starches absorb the moisture and the glutens relax, leading to thicker, chewier cookies with a better texture. (You can also refrigerate the cookie dough for up to a few days, optionally pre-scooped into ready-to-bake balls. For proper spreading, let the dough come back to room temperature before baking.)
- Use two spoons or a spring-loaded #40 ice cream scoop to form 1" balls of cookie dough, placing them 2 inches apart on the lined baking sheets. Top each ball with a tiny pinch of flaky salt.
- Bake the cookies in the preheated oven until the edges are set and just beginning to color, 8-12 minutes, rotating the pans from front to back and from top to bottom halfway through to ensure even baking. The cookies will look under-done, but will continue to cook from residual heat. Top with a bit more salt, if you like.
- Remove the baking sheets to cooling racks and let the cookies cool on the baking sheets (unless they are in danger of over-baking – in that case, sweep the cookies, parchment and all, onto cooling racks). When the cookies have cooled completely, store them at room temperature in an airtight container for up to three days.
Notes
Nutrition
Salty Rye Whiskey and Rye Flour Chocolate Chip Cookies
Adapted from these Buckwheat Chocolate Chip Cookies, which I adapted from Alice Medrich's Chocolate Chip Cookies from Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies
I'm guessing that these cookies would be equally good made with another type of liquor - whiskey or bourbon - and with whole wheat, barley, or spelt flour in place of the rye (though you'll want to use the weight measurement if you substitute a different flour). Cacao nib fans may want to add 2 tablespoons of nibs along with the chocolate. I like chopping my own chocolate rather than using chips, which contain lecithin that helps them hold their shape, while bar chocolate melts into pretty, uneven pockets. A serrated bread knife works well for chopping the chocolate into 1/2- and 1/4-inch chunks, with smaller flecks of chocolate that mingle with the dough. You can store the dough in the refrigerator for up to a few days, or scoop it into balls and store them in the freezer for up to a few months. In either case, let the dough come to room temperature before baking to ensure proper spreading. Be sure to let the dough rest at room temperature for at least half an hour, and preferably 1-2 hours, for the best texture. See more tips on baking cookies here. All ounce measurements are by weight.
Makes 1 1/2 to 2 dozen 2 to 3-inch cookies
1 stick (4 ounces, 8 tablespoons) unsalted butter, melted
1/2 cup (3 ounces) dark brown sugar (preferably organic)
1/4 cup (2 ounces) granulated cane sugar (preferably organic)
1 large egg
3/4 teaspoon vanilla extract
2 tablespoons (3/4 ounce) rye whiskey (such as Bulleit)
3/4 cup plus 2 tablespoons (3 ounces) rye flour
1/2 cup (2 1/2 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (5 ounces) chopped (1/2- and 1/4-inch chunks and smaller flakes) 70% cacao mass bittersweet chocolate (such as Scharffen Berger)
3/4 cup (3 ounces) toasted and cooled pecan halves, coarsely chopped
flaky salt, such as Maldon, for sprinkling
Position two racks in the upper and lower thirds of the oven and preheat to 325ºF. Line two cookie sheets with parchment paper (or grease lightly with butter).
In a large bowl, stir together the butter, brown sugar and granulated sugar. Let cool to warm, then stir in the egg. Stir in the vanilla and rye, and set aside.
In a medium bowl, sift or whisk together the rye and all-purpose flours, baking soda and sea salt. Stir the flour mixture into the butter/sugar/egg mixture until just combined, then gently fold in the chopped chocolate and pecans.
Cover the dough and let it sit at room temperature for at least 30 minutes and up to 2 hours. This lets the dough firm up, as the starches absorb the moisture and the glutens relax, leading to thicker, chewier cookies with a better texture. (You can also refrigerate the cookie dough for up to a few days, optionally pre-scooped into ready-to-bake balls. For proper spreading, let the dough come back to room temperature before baking.)
Use two spoons or a spring-loaded #40 ice cream scoop to form 1" balls of cookie dough, placing them 2 inches apart on the lined baking sheets. Top each ball with a tiny pinch of flaky salt.
Bake the cookies in the preheated oven until the edges are set and just beginning to color, 8-12 minutes, rotating the pans from front to back and from top to bottom halfway through to ensure even baking. The cookies will look under-done, but will continue to cook from residual heat. Top with a bit more salt, if you like.
Remove the baking sheets to cooling racks and let the cookies cool on the baking sheets (unless they are in danger of over-baking – in that case, sweep the cookies, parchment and all, onto cooling racks). When the cookies have cooled completely, store them at room temperature in an airtight container for up to three days.
Shelly West says
Yes! Anything with dark chocolate and whiskey is meant for me. These look delicious!
Alanna says
Ha! A woman after my own heart. Thanks, Shelly!
Cindy says
I am so intrigued! I will take any recipe for chocolate chip cookies, there's always room in the recipe box for more!
Alanna says
Yay! :)
Paula @ Vintage Kitchen Notes says
Yes, chopped chocolate always, I won´t even buy chips anymore once I´m done with the last bag I have already. Whiskey, rye flour, can´t wait to try this recipe! I had the same feeling about seasonal fruits and vegetables last summer, so much stuff and not enough time to use it.
Alanna says
Totally! :)
carey says
OMG. Rye in cookies. Yum!!! :D
I have yet to work with rye flour, and I've always been curious about how it tasted. I've always associated it with the flavor of caraway, so I'd be interested in actually getting to taste it on its own. (I am one of those people that LOVES caraway. If I go out to breakfast somewhere and they have both english muffins and rye as toast options, I have a mini breakdown in my head. There's a split second where I consider asking for one piece of rye toast and half an english muffin, but I'm saving those crazy requests for when I'm 70+ and don't give a damn.)
Whoa, toast tangent. (I'm hungry and I've got several cups of coffee in me, can ya tell?) I am making these ASAP! You have so many good cookies recipes, and you're totally my inspiration for trying new flours. (I mean, if there's one way to get me to try a flour I've never worked with before, it's in a cookie recipe.) Rye could be my new buckwheat. ;)
Alanna says
Carey! You are such a sweetheart! Thanks for the kind words, and especially the toast tangent. (There's a place in Santa Cruz, Zachary's, where they make all their breads in-house, so I always have a mini panic attack when forced to choose between sourdough, cornbread, or oatmeal molasses!) (Also, apologies for not responding to this sooner - how rude!)
Sophia Del Gigante says
Seriously AMAZING! We need to be best friends like NOW! LOL! I am also a fan of liquor in my food! These sound soooo amazing and I almost hate you for thinking of it first- but then as a food blogger I just want to shake your hand! Great work and first rate photography! Just gorgeous!
Alanna says
Aw, thanks, Sophia! I'll bring the cookies, you bring the bourbon iced tea and tacos - yum! :)
Steph says
I just want to say thank you for helping me make my friends' birthday's special, and for making me look like a super star baker. Two cakes this week (pink pearl and pear cranberry) plus these, the best chocolate chip cookies I have ever had.
Alanna says
Oh my gosh, sweetest comment ever!! My dear, I'm afraid you ARE a super star baker if you made all that in one week. Go, girl! I'm so, so glad you like the recipes! Thank you for reading and for taking the time to write - completely made my week! :D
Salvegging says
These look delish, Alanna! I love love rye flour. Forgive me if this is somewhat inappropriate but do you think it is possible to leave out the whisky? (I just don't have any at the moment and have been spending too much $ on wine!)Would anything else change volume wise if so? Thanks, Meredith
Alanna says
Hi, Meredith! That is a great question - thanks for asking. I would substitute milk for the whiskey - I think that should work beautifully, no other changes should be necessary. Let me know how it goes! Happy baking. :)
Salvegging says
I made them today using the milk, and delicious of course--chewy and gooey as promised. I did wonder about the 325 degrees--is that for a particular reason? I did the full 12 min and still thought they looked too underdone upon exit. They did firm up for sure, but didn't crackle as much as yours on the tops : )
Alanna says
I'm so glad the milk worked out! 325º was the temperature that made my cookies spread properly, that's all. If yours are spreading too much (or if you suspect your oven of running cool), crank the heat up by 25-50 degrees. If your cookies still seem underdone after 12 minutes, feel free to bake them longer. Many factors can affect the baking time, including the material of the pan, the size of the cookies, and the temperature and circulation of your particular oven, so it can be helpful to go by the physical signs rather than the time indicated. Hope that helps. :)
Sarah Walzer says
Alanna- I made a poor man's version of these cookies (with Jack Daniels and Toll House semi-sweet chocolate chips) the other day and they were AMAZINGLY DELICIOUS! I can only imagine how delicious they would be if I did them up a bit more classy...
I have trouble following recipes but even with my piece-meal adjustments ALL your recipes turn out GREAT -- thank you!
Alanna says
Awwww!!!! That is the biggest compliment. Thank you for the sweet note, Sarah! I'm very honored that you give my recipes a go, and I'm SO glad you liked the cookies! :D
meg says
Holy mother, these sound good! As always, another awesome post!
Alanna says
There's nothing quite like getting a sweet comment from The freaking Joy of Cooking. Thank you thank you. <3
Lindsey says
Love these cookies. Prefer baking them at 350F for ~12 minutes from frozen. Better contrast of texture as compared to baking @325F, and still a soft, gooey interior.
coral fisher says
Will 3/4 cup of total sugar be enough sugar to make the cookies taste good? i was wondering if you could elaborate as to why you decided to have less sugar in this cookie recipe than is normally called for? i do not have a fixation on lots of sugar. i was just comparing this recipe to the other chocolate chip rye cookie recipes, which call for 11/4 cup sugar when using one egg. Please elaborate if possible.
Alanna says
I just prefer my cookies on the not-too-sweet side, hence less sugar. These are just right to my taste!
coral fisher says
what kind of rye flour did you use? dark? medium? light? what brand also?
Alanna says
Light rye I believe. I bought it in bulk so not sure of the brand sadly!
Karen says
I am a big fan of rye and was intrigued by whiskey in chocolate chip cookies. I made these with a smokey Scotch (Talisker Storm) and I just love the result. It might be hard to go back to regular chocolate chip cookies.
Alanna says
I'm so glad you like them! Thanks for the note and rating, I really appreciate it. :)