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Whiskey and Rye Chocolate Chunk Cookies

Whiskey and Rye Chocolate Chunk Cookies

By: Terra Brockman (Read Bio)

Whiskey and Rye Chocolate Chunk Cookies

This delectable chocolate chunk cookie recipe features rye flour (and whiskey), and has quite a history! It was created by David Boran, who started his baking career "on a lark" when he came across a New York Times article about the “perfect” chocolate chip cookie. He tried it out, "failed miserably, and then was committed to doing it right. Fourteen years later, here I am!"

"Here" is in Columbia, Tennessee where he co-owns and runs B's Salty & Sweet with his wife Bethany, who is also a baker and co-owner of B's. Together they make small batch artisan baked goods at their Bakery Café, where they use Janie's Mill flours exclusively! 

David and Bethany visited Janie's Mill recently. But way back in 2015, long before there was a Janie's Mill or a B's Salty & Sweet, David and his wonderful recipe appeared in Bon Appetit. (Read the back-story of how David developed his recipe here.)  David and his wife Bethany still use this recipe, adapted to be vegan, at their bakery. 

Janie’s Light Rye and especially Dark Rye add deep, rich, spicy notes to anything, and are particularly wonderful in David Boran's chocolate chunk cookie recipe. As with most chocolate chip cookies, these taste even better if you make them a day ahead of time and store the dough in an airtight container in the refrigerator.
Yield: 16 large cookies


  • 261 g chocolate wafers (preferably 72% cacao), divided (you may also use chocolate chips)
  • 312 g Janies Mill All-purpose flour 
  • 57 g  Janies Mill Dark Rye flour 
  • ½ teaspoon (4 g) baking soda
  • 1½ teaspoons (7 g) kosher salt
  • 227 g unsalted butter (preferably European, like Plugra), room temperature
  • 170 g dark brown sugar
  • 179 g granulated sugar
  • 1 large egg (50 g)
  • 28 g vanilla extract
  • 1 Tablespoon (6 g) bourbon whiskey
  • 1 teaspoon flaky sea salt (like Maldon)
  • Instructions

    1. Pulse half of the chocolate wafers in a food processor until pea-sized pieces form. 
    2. Whisk All-purpose flour, Rye flour, baking soda, and salt in a medium bowl.
    3. Using an electric mixer, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute.
    4. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
    5. Make 16 balls of dough, about ¼ cup each, and transfer to a rimmed sheet. Wrap tightly with plastic wrap and chill at least 3 hours or up to 3 days.
    6. Position rack in middle of oven and preheat to 350°.
    7. Divide dough balls between 2 parchment-lined baking sheets, spacing 3" apart. Flatten each ball to about ¾" thick and sprinkle with sea salt.
    8. Bake cookies, rotating sheets halfway through, until golden brown around the edges anf firm to the touch along the edges, 14–18 minutes (cookies will firm up as they cool).
    9. Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.

     Interview with David Boran

    Here are some questions David Boran answered for us about how he became a baker, and why he loves Janie's Mill flours! 

    What is your earliest baking memory?

    My mom making cookies for Passover, which was one of the only times of the year she baked. I also remember licking the bowl and beaters of the batter from the pineapple upside down cake she used to make.

    Why is being part of the regional grain economy and knowing the source of your flour important to you? 

    First, we love Janie’s Mill flour and what magic it brings to our baked goods. The flavor is pronounced and produces incredibly flavorful breads and pastries. And we love knowing the people grow and mill the flour we use. It’s hard to beat!

    Which flours from Janies Mill do you like the most? Why? What do you usually make with those flours? 

    We love them all. Our bakery currently uses 7 different types, each for different purposes. Pizza/Italian for bagels and focaccia; AP for most cookies; HP for challah and part of the sourdough mix; Whole Kernel for whole wheat loaves; Light Rye in our Deli Rye bread and the chocolate chip cookies… and more!

    Posted on December 20 2019