It’s that time of year- cookie time. Very important. Below are some yummy cookies to have around the holidays (more holiday treat ideas coming soon).
These are some of my favorites- the Sparkly Cranberry Cookies are super festive… the Date and Walnut are shockingly good for a non-chocolate cookie. I probably make the Double Chocolate Espresso Cookies most often because of how quick they come together and what a crowd pleaser they are… and the Chocolate Cutout Cookies are perfect for all holiday cookie cutter needs.
And now another one to add to the pile- Whiskey and Rye Cookies. Don’t over bake them… they are soft and chewy after setting with flecks of chocolate throughout (with the occasional or not so occasional chocolate chunk). A little touch of whiskey… a scoop of rye flour… Don McLean would approved.
- 1.75 cups chocolate chunks
- 2 cups all-purpose flour
- 0.5 cup rye flour
- 0.5 teaspoon baking soda
- 2 teaspoons salt
- 0.75 cup (1.5 sticks) plus 1 tablespoon unsalted butter, at room temp
- 0.75 dark brown sugar
- 0.75 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoon whiskey (or bourbon)
- Flaky sea salt, for sprinkling on top (optional)
- Place 1 cup of chocolate chunks in a food processor and process until ground like couscous (you could also use a chocolate bar and grate on a box grater).
- Whisk all-purpose flour, rye flour, baking soda and kosher salt in small bowl.
- Beat butter, brown sugar, and granulated sugar in a large bowl with an electric beater for four minutes. Add egg, vanilla and whiskey. Beat one minute.
- Slowly beat dry ingredients into wet until just combined. Fold in chocolate chunks and grated chocolate.
- Using an ice cream scoop portion dough into 18-20 dough balls on a baking sheet. Wrap tightly in plastic wrap. Let chill in fridge for 3 hours or up to one day.
- Divide dough balls onto parchment lined baking sheets spacing several inches apart. Using the bottom of a glass shmoosh the balls to flatten a little. Sprinkle each cookie with sea salt and bake for 14 minutes. Let cool completely.
- Store cookies in air tight container- they’ll be good for a few days.
Inspired by BonAppetit