Kentucky Bourbon Chocolate Chip Cookies

Kentucky Bourbon Chocolate Chip Cookies 

1½ cups 60% bittersweet chocolate chips
3/4 cup walnuts, chopped (optional)
2 cups all-purpose flour
½ cup rye flour + 2 Tbs.
2 Tbs. unsweetened cocoa powder
½ teaspoon baking soda
1½ tsp. kosher salt
¾ cup + 1 Tbs. butter, room temperature
¾ cup dark brown sugar
¾ cup granulated cane sugar
2 small, pastured eggs
1½ tsp. vanilla extract
1/4 cup bourbon
2 tsp. Vanilla Salt

 

In a large bowl, whisk together both flours, cocoa powder, baking soda, and kosher salt.

 

Using an electric mixer on medium speed, beat together butter, brown sugar, and granulated cane sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add eggs, vanilla, and bourbon and beat until fully. 

 

Reduce the speed to low and slowly add dry ingredients, mixing just to blend. Fold in chocolate chips (and walnuts, if desired). 

 

Chill the dough for 3-4 hours, or overnight – tightly wrapped or covered in plastic wrap.

 

Preheat the oven to 350 degrees.

Spoon large ¼ cup sized balls onto a parchment lined rimmed sheet (or two or three), about 3″ apart.
Flatten each ball to about ¾” thick and sprinkle with Vanilla Salt.

Bake until golden brown around the edges, 14–15 minutes. Allow to cool slightly before transferring to wire racks to cool completely. 

HOWEVER, these melty treats are amazingly delicious while still warm – the chocolate melts in your mouth as well as in your hands.