Milk chocolate isn’t usually my go-to, but I thought the recipe sounded good and it’s best to try it exactly as written the first time and make notes for tweaking it for my personal preference the next time.
I stuck to the recipe as it’s written, and no notes, changes or tweaks necessary. Delicious, nutty-like flavor from the rye, soft, and creamy milk chocolate chunks. It’s changed my opinion of milk chocolate! The whiskey isn’t a very strong flavor, but it definitely adds to the flavor profile.
If you have the time or inclination, it’s a great treat. And, don’t worry, we’ll use the Rye Flour in an upcoming Bake-Along!
This is from the The Cookie Collection: Artisan Baking for the Cookie Enthusiast (The Bake Feed) With a splash of whiskey in the dough, consider this the grown-up version of a chocolate chip cookie. The rye flour brings earthy notes, and milk chocolate pieces round out the smoky whiskey with sweetness. PRO-TIP For extra-chocolaty cookies, top chilled dough balls with more chopped chocolate before baking.
1 cup (227 grams) unsalted butter, softened
3/4 cup (150 grams) granulated white sugar
2/3 cup (147 grams) firmly packed light brown sugar
2 large eggs (100 grams)
1.5 tablespoons (22.5 grams) whiskey
2 teaspoons (12 grams) vanilla bean paste
2.25 cups (281 grams) all-purpose flour
3/4 cup (77 grams) rye flour
1 teaspoon (5 grams) baking powder
1 teaspoon (3 grams) kosher salt
.5 teaspoon (2.5 grams) baking soda
1.33 cups (227 grams) chopped milk chocolate
Line rimmed baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl.
Add eggs, one at a time, beating well after each addition.
Beat in whiskey and vanilla bean paste.
In a medium bowl, whisk together both flours, baking powder, salt, and baking soda.
With the mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
Beat in chopped chocolate.
Using a 3-tablespoon spring-loaded scoop, scoop dough (about 47 grams each), and place on prepared pan.
Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 375°F (190°C).
Line 4 baking sheets with parchment.
Place chilled dough at least 3 inches apart on prepared pans.
Bake until golden, about 10 minutes.
Let cool on pans for 3 minutes.
Remove from pans, and let cool completely on wire racks.