Bourbon Rye Chocolate Chip Cookies are salty-sweet treats, with a delightfully subtle tang.
The Polar Vortex came roaring back in a big way over the weekend. The Northern Plains was hit especially hard, as it came on the heels of a snowstorm that dumped another six inches of snow on it. Something I found especially annoying and cruel, as we’d already had six inches of snow earlier in the week.
And then came the dangerous wind chills. -30°F to -40°F below. With air temps of -20°F. So what did I do? Use the excuse that I needed to run the car to go to the store, and buy a few extra ingredients in order to make some cookies I’d come across on Facebook.
Specifically these Bourbon Rye Chocolate Chip cookies. They remind me somewhat of the Jacques Torres Chocolate Chip Cookie, but that might be more because you age the dough.
These are probably the best chocolate chip cookie I have ever made. There is an ever-so-slightly sweet tang to them, courtesy of the bite from the rye flour, as well as the bourbon. And the bittersweet chocolate chips.
And they were the perfect vehicle for the Chocolate Salt I recently bought.
Pulse ¾ cup bittersweet chips in a food processor until pea-sized pieces form. Whisk the all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl. Slightly adapted from Bon Appetit
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until lightened and fluffy. Add egg, vanilla bean paste, and bourbon, and beat until fully incorporated. Reduce the speed to low and slowly add the flour mixture, mixing just until combined. Fold in chopped chocolate and remaining chocolate chips.
Using a 2-Tbsp. cookie scoop, portion out the dough and place on a rimmed baking sheet. Wrap tightly with plastic wrap and refrigerate for at least 3 hours or up to 1 day.
Position rack in middle of oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
Divide the dough balls between the baking sheets. Flatten each ball to about ¾" thick and sprinkle with the chocolate salt or Fleur de Sel. Bake the cookies for 12-15 minutes, or until golden brown around the edges. Cool on the baking sheets for 2 minutes, then remove and cool completely on wire racks.
Pulse ¾ cup bittersweet chips in a food processor until pea-sized pieces form. Whisk the all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
Slightly adapted from Bon Appetit