Whiskey lovers will go crazy for these Rye Whiskey Chocolate Chip Cookies! Made with a unique combination of rye flour and all purpose flour, they bake up soft, chewy, and ultra thick! Brown butter, rye whiskey, and plenty of chocolate make these grown up chocolate chip cookies totally irresistible!
Rye Chocolate Chip Cookies
For many, Fall baking means pumpkins, apples, and sweet potatoes galore!
But for me, Fall is also a great time to incorporate warm boozy flavors into our baking. And while I love all spirits, I have a soft spot for baking with bourbon and whiskey! Especially as the weather turns. These liquors add an intoxicatingly warm and cozy flavor profile to baked goods. And almost all of the alcohol bakes out, so you don’t have to worry about getting buzzed.
That said… if you want a buzz, serve these babies with a little extra whiskey on the side!
If you’re a regular, you know I’ve baked tons of bourbon recipes in the past. So I decided to switch things up and bust out the whiskey for this new recipe! Rye whiskey to be exact! It pairs delightfully with the rye flour, and creates a sophisticated “adults only” cookie that’s perfect for special occasions! But if regular whiskey or bourbon will work in a pinch. They’ll just impart a slightly different flavor to the cookies.
How to Make Whiskey Chocolate Chip Cookies
- Line two large baking sheets with parchment paper and set aside.
- In a large bowl combine all of your dry ingredients. This is your flour mixture.
- Brown your butter. Brown butter adds a ton of flavor to this recipe, so I don’t suggest skipping it!
- Combine brown butter, brown sugar and granulated sugar in a large bowl. Whisk until ingredients are well incorporated, about 1 minute. Then whisk in your eggs. Finally, toss in the whiskey and vanilla. Be sure to scrap the sides of the bowl well, so everything is evenly combined.
- Add dry ingredients and stir until just combined. Then toss in the chocolate chips and dark chocolate.
- Cover the bowl tightly with plastic wrap and chill in the fridge for 4 hours. Or overnight. But if you chill longer than 4 hours, let the bowl of cookie dough thaw a bit before scooping.
- Bake with about 12 minutes, or until golden brown. And don’t worry if they look a little soft in the middle. They’ll firm up as they cool.
- Press extra chocolate on top and sprinkle with flaky sea salt, if using.
- Serve slightly warm or cool completely! These are also delicious frozen!
With the holidays quickly approaching, I think these boozy chocolate chip cookies will be in high demand!!! Perfect for cookie swaps, holiday dessert trays, and edible gifts! Especially for the whiskey lover in your life!
More Boozy Recipes:
- Brown Butter Bourbon Chocolate Chunk Cookies
- Baileys Irish Cream Cookie Bars
- Flourless Whiskey Chocolate Cake
Rye Whiskey Chocolate Chip Cookies
- 2 and 1/4 cups all-purpose flour
- 1/2 cup medium rye flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1 cup unsalted butter, browned
- 3/4 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons rye whiskey
- 2 large eggs, at room temperature
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1 cup dark chocolate, roughly chopped into chunks
- 1 teaspoon flaky salt, optonal
- In a large bowl combine all-purpose flour, rye flour, salt, baking powder, baking soda, cinnamon, and allspice; whisk well to combine then set aside until needed.
- In a saucepan over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour it into a large mixing bowl.
- Add both sugars into the mixing bowl and whisk well to combine.
- Add in vanilla and whiskey. Beat in eggs, one at a time, beating until eggs are just combined.
- Using a rubber spatula, fold in the dry ingredients, stirring until just combined. Fold in the chocolate chips and chopped chocolate.
- Cover bowl and refrigerate for 4 hours.
- Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper.
- Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
- Bake, one tray at a time, in a preheated oven for 11 to 12 minutes. Or until cookies have spread and turned golden brown.
- If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
- Top warm cookies with extra chocolate and sea salt, if desired.
- Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.
Irresistible! My new favorite chocolate chip cookie. The flavor is wonderful.
The flavor of these is great! They did come out a bit dense and didn’t spread very well, which makes me think that I used too much flour. Adding the weight of the flour to the recipe would be greatly appreciated 🙂
Is the butter supposed to be brought back to room temperature before adding the other ingredients?
Can the cinnamon and allspice be left out?
Arthur in the Garden! says
Oh my gosh! I’m 13, they look so good! But I’m still a kid, so can kids have these?
What is the purpose of using rye flour? Can I substitute with wheat flour or just use all-purpose flour?
Jessica Lubragge says
Where do you get rye flour? I do not see it at my local grocery store and I’ve been to a few.
I just bought my bag from King Arthur Baking online.
Hi! I’m excited to try these out soon! How many cookies does this recipe make?
Hi Holly! I usually get 16 very large cookies!