To maximize the tangy flavor of the rye flour, use rye whiskey instead of bourbon.
Ingredients
Makes 16 cookies
1½
2
½
½
1½
¾
¾
¾
1
1½
1
1
1
Ingredient Info
Preparation
Step 1
Pulse ¾ cup chocolate wafers in a food processor until pea-sized pieces form. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
Step 2
Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
Step 3
Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
Step 4
Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine (save pod for another use).
Step 5
Divide dough balls between 2 parchment-lined baking sheets, spacing 3" apart. Flatten each ball to about ¾" thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.
Step 6
Do Ahead: Cookies can be made 1 day ahead. Store airtight at room temperature.
How would you rate Whiskey and Rye Chocolate Chip Cookies?
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Reviews (17)
Back to TopOh my. My search for the perfect chocolate chip cookie is finally over. I made these a while back and froze several portions of dough. I cooked a few this evening directly from frozen. I don’t know what makes this cookie stand out. Is it the chocolate? The rye flour? The 1 tbsp (yes, I used one TABLESPOON) of bourbon? The vanilla salt on top? I’m not sure but they are worth making again and again and again.
Josee Marchessault
Corrales NM
4/19/2022
Do you have this recipe in grams?
Anonymous
Portland, OR
10/5/2021
I've made these quite a few times over the past few years. It's my go to when I need a classic cookie with a twist that's sure to impress! I always put in three tablespoons of bourbon/whiskey. I find that it doesn't change the texture and the flavor comes through better that way. I use one and a half Ghirardelli bars between 60-70% cacao chopped up into irregular bits. I save a handful to put on the top of the dough mounds, so they come out with beautiful pools of chocolate on top. I also let the dough chill a couple hours. I've even frozen it for a few days with perfect results. People will want the recipe!
Hayley
Detroit, MI
12/17/2020
I wasn't as impressed with these cookies as some other reviewers. In terms of textural contrast, I much prefer, David Leite's Chocolate Chip Cookies (see NYT) and--for variety--Salted Tahini Chocolate Chip Cookies (also from the NYT). Both have chewier interiors and lighter, crispier exteriors. Also, I think the chopped chocolate makes the cookies less interesting than they'd be if all the discs were left whole (as in the two NYT recipes). It makes them too homogeneous.
Anonymous
Chestnut Hill, MA
12/21/2019
These cookies are amazing! I will definitely be making these again. I added a tsp of vanilla extract, but I think next time I will also add a 2nd tsp of bourbon. I couldn't find 72% wafers, so I used a 60%. I definitely think the 72% would be better though.
Anonymous
Aurora, IL
12/4/2019
I don't usually bake cookies, but have been in pursuit of the best recipe. And these might be my favorite yet! They have a really delicious taste - not super sweet, but still very rich. I went the fancy route and chopped up some dark chocolate, though I honestly think you can just use chocolate chips. They're just aesthetically prettier with chunks. I'd definitely recommend dark chocolate, but maybe not the super dark chocolate that I used. These are big cookies, and I assume the size is necessary to get the effect of the inside being gooey and chewy, with the edges being a little more crisp. I think my only other note is that I went with about 3 TBSP of bourbon, and while the aroma in the kitchen definitely had a whiff of bourbon, the taste didn't really come through as much as I would have liked. I'll probably add even more next time!
Anonymous
San Francisco
6/12/2019
Swapped the butter for brown butter of the same amount without looking into whether that would be a good idea or not. Texture came out really different because of this, but decidedly not bad. I'll probably try again w brown butter, upping the amount if butter and maybe slightly decreasing the flour. The flavor is divine, the kick of salt on top is perfect. I use half pulverized chocolate chips and half wafers bc that's all I had. Definitely would recommend.
madmaddy
Atlanta, GA
3/20/2019
These cookies are like the metaphysical chocolate chip cookie
Anonymous
Detroit
12/23/2018
Yum! I used 1 T bourbon. Mixed flaky sea salt with some vanilla powder from gourmet oil store. Used chunked chips 62% dark. Added some extra reg semisweet chips. Dough is thick. A bit hard to tell when they’re done. Don’t overtake. Mine took 13 mins.
Anonymous
Indianapolis
10/2/2018
I'm a little confused, I keep reading the directions and I'm not seeing the point in which we drive our Chevy to the levy.
Anonymous
8/24/2018
The end result is absolutely five stars, but I have a couple issues with the recipe. A teaspoon of whiskey is nothing. I used 2 tablespoons, might use 3 next time (and rye whiskey, not bourbon - why would you use rye flour and not rye whiskey?). Also, chocolate wafers is a fussy ingredient; chocolate chips or chunks is just fine! And I didn't do vanilla salt, but just sprinkled sea salt on top before baking. And they were great!
Monkeyhippy
Western MA
12/24/2017
Easily the best chocolate chip cookie recipe I've ever used. The reaction to nearly every first bite was a brief pause, followed by "oh my god..." I doubled the whiskey, but I'm a bit of a lush and love the flavor. Run, don't walk to your kitchen and make these today!
Brooklyn
12/17/2017
This is cookie perfection. I made these yesterday and they aren't too much effort and are delicious.
Anonymous
DC
12/13/2017