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desserts-baking

Whiskey & Rye Cookies

My good pal Brian showed me how to make these delicious, slightly boozy cookies!

150 26
Whiskey & Rye Cookies | DonalSkehan.com, My good pal Brian showed me how to make these delicious, slightly boozy cookies!

desserts-baking

Whiskey & Rye Cookies

My good pal Brian showed me how to make these delicious, slightly boozy cookies!

Wednesday, October 16, 2019
US / METRIC

225g unsalted butter, softened

150g granulated sugar

150g firmly packed light brown sugar

2 large eggs

1½ tablespoons whiskey

2 teaspoons vanilla bean paste

280 grams all-purpose flour

75 grams rye flour

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon baking soda

225g chopped milk chocolate

1 cup unsalted butter, softened

¾ cup granulated sugar

⅔ cup firmly packed light brown sugar

2 large eggs

1½ tablespoons whiskey

2 teaspoons vanilla bean paste

2¼ cups all-purpose flour

¾ cup rye flour

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon baking soda

1⅓ cups chopped milk chocolate

Stand mixer

Medium bowl

3 Tablespoon spring loaded scoop

4 Baking sheet

Parchment paper

150mins
Serves 26

These cookies are essentially the grown-up version of chocolate chip cookies. The whiskey and rye flour in the dough make for a deliciously earthy flavour and the milk chocolate pieces creates the perfect balance of sweetness. Recipe courtesy of Brian Hart Hoffman from his new book The Cookie Collection.

Check out Brian’s website, his Instagram & buy his new book “The Cookie Collection” here!

Line a rimmed baking sheet 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 sides of 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 flours, baking powder, salt, and baking soda. With 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 paper.
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.
150mins
Serves 26

Ingredients
US / METRIC

225g unsalted butter, softened

150g granulated sugar

150g firmly packed light brown sugar

2 large eggs

1½ tablespoons whiskey

2 teaspoons vanilla bean paste

280 grams all-purpose flour

75 grams rye flour

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon baking soda

225g chopped milk chocolate

1 cup unsalted butter, softened

¾ cup granulated sugar

⅔ cup firmly packed light brown sugar

2 large eggs

1½ tablespoons whiskey

2 teaspoons vanilla bean paste

2¼ cups all-purpose flour

¾ cup rye flour

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon baking soda

1⅓ cups chopped milk chocolate

You'll Need

Stand mixer

Medium bowl

3 Tablespoon spring loaded scoop

4 Baking sheet

Parchment paper

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