Prep: 15 minutes
Cook: 10 minutes
Chilling time: 30 minutes
Total: 55 minutes
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.
Nutritional values are based on one of eighteen cookies.