Recipe: Whiskey and Rye Chocolate Chip Cookies

There are a lot of good, but not great cookie recipes out there. #deepthoughtsbycourtney Yes, that goes for lots of recipes in the universe, but lets stay on topic. It's rare for me to stumble upon a cookie recipe where I feel like it hit-it-out-of-the-ballpark. These Whiskey and Rye Chocolate Chip Cookies are indeed one of these unicorns.

Firstly, lets talk size. I love that the recipe directs us to make the cookies BIG, like a two-handed cookie, which makes me swoon. Secondly, lets talk flavor. This puppy is perfectly well-balanced, my favorite parts being the rye flour, which gives it a subtle earthiness and the vanilla salt, an unexpected topper. I mean, why use regular old salt when you can make the world better by using vanilla salt?! I just want to sprinkle that shit on everything!

Best thing about this recipe? It was created by my fellow alumni from San Francisco Cooking School and can be found on bonappetit.com! Two thumbs the fuck up!

My <dorky> pastry hat is tipped to you guys!

Whiskey and Rye Chocolate Chip Cookies
Recipe by San Francisco Cooking School
Yield: 16 cookies

Ingredients
1 1/2 cups chocolate wafers (discs, pistoles, fèves; preferably 72% cacao), divided
2 cups all-purpose flour
1/2 cup rye flour (I used dark rye flour, but light is ok too!)
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature
3/4 cup dark brown sugar
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract or vanilla paste
1 teaspoon bourbon
1 vanilla bean, split lengthwise
1 teaspoon flaky sea salt

Directions
1.  Pulse 3/4 cup chocolate wafers in a food processor until pea-sized pieces form OR chop into small pea-sized bits (what I did because I'm a lazy sack! Food processors are a pain in the ass to clean).
2.  Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
3.  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.
4.  Portion dough into 16 balls (about 1/4 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.
5.  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).
6.  Divide dough balls between 2 parchment-lined baking sheets, spacing 3" apart. Flatten each ball to about 3/4" thick and sprinkle with vanilla salt.
7.  Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool).
8.  Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.