Chocolate Rye Whiskey Cookie Recipe

By Richard Thomas

With colder weather coming, many kitchens are turning to filling sweet treats and desserts. My own kitchen is no exception, and the other day I thought about how I had plenty of recipes for such tasty morsels using bourbon whiskey, but none calling for rye. I set out to find something to adapt to my purpose, and stumbled upon the chocolate rye cookie. This recipe calls for replacing all-purpose white flour with whole grain rye flour, and what could work better than doubling down on the rye with some rye whiskey?

Ingredients
1 cup of rye flour1 tsp baking powder
1 tsp salt
1 1/2 cups brown sugar
2 2/3 cups of dark baking chocolate, chopped into small bits
4 tbsp butter
4 eggs
2 shots worth (3 oz) of rye whiskey
Crisco

Mix the flour, baking powder and salt in a bowl with a whisk. Place the eggs in another bowl and whisk these until they turn fluffy (without a powered mixer, this requires a lot of elbow grease). At the same time, set the chocolate and butter in a bowl, and place that bowl in a saucepan of water. Put the bowl-in-the-saucepan on the stove and set to simmer, so the sugar and chocolate melt without scorching onto the pan.

Pour the sugar into the fluffed eggs and whisk them in. The mixture should puff up in volume to at least twice its original size. Now add the melted butter-chocolate and the whiskey to the mix. Finally, add the dry bowl of flour, baking powder and salt. Once thoroughly mixed, set in the refrigerator and chill for 30 minutes.

Preheat the oven to 350 F (175 C). Grease the bottom of your baking pans with Crisco, and use two tbsp of dough to make each cookie. Bake for 10 minutes. This much dough should make 20 to 25 cookies.