These Jameson and Rye Chocolate Chunk Cookies are insanely delicious! The rye flour produces a chewy texture, yet it keeps the cookies soft. The dough is sprinkled with sea salt before being baked, meaning each bite is a delectable balance of salty and sweet. And don’t forget that whiskey! 

Ok. Are you ready for this?

These Jameson and Rye Chocolate Chip Cookies are probably the best chocolate chip cookies I’ve ever made.

There! I said it!

For starters – check out the BALLS OF DOUGH…

Is this real life?! These things are HUGE!

They remind me of a certain cookie that my BFF and I became OBSESSED with when we were roommates (not REALLY though – we lived across an alley from each other Uptown Minneapolis). These cookies (made by company whose name is a females name that rhymes with Darrel) are the EPITOME of chocolate chip cookies. For starters, they stand roughly 1 inch tall. They’re  crunchy on the outside, but perfectly soft on the inside. AND, to make things even better (I MEAN WORSE!) they are so perfectly salty! Holy smokes you guys.

These cookies would get us every time we went grocery shopping. It actually wasn’t even fair.

As I was making this recipe, I’ll be honest. I wasn’t thinking about those cookies at all. They just happened to be an almost DEAD RINGER for those insanely beautiful cookies.

OH SH!T. How will my willpower stand now that I know how to make them?!

Ok, let’s actually talk about these cookies.

Yeah, Jamie. Shut up. We get it, they’re good. Just tell us how to make them.

You got it, boss!

A few things to know:

• The Jameson: While these cookies have whiskey in them, you don’t get a harsh punch from the spirit. The alcohol obviously evaporates, but what you’re left with is an insanely delicious, caramelized flavor that is perfect in a chocolate chip cookie.
• The Rye Flour: USE IT. It’s what makes these cookies so dense! And it’s almost St. Patrick’s Day, so you can use what’s left to make an amazing loaf of bread.
• The Freezing Step: Required! This allows the cookies to firm up, which means the dough won’t immediately spread when the heat hits it. It also means the inside of the cookie will cook at a slower pace, which is what makes that amazing crunch exterior + soft interior.
• The (not so) Secret Ingredient: DO NOT OMIT THE SALT. This is not a joke. Putting flaky sea salt on each cookie BEFORE it goes in the oven is actually the magic that takes these cookies from “great” to “WHAT THE ACTUAL F…”.

I brought these cookies in to work for some taste testing, and everyone RAVED over them. They couldn’t get enough! I knew then and there that this recipe was a keeper.

And the last thing to know? A shot of whiskey served with this cookies will make them taste 1000% better. It’s a proven fact.

Report your findings below. Cheers!

Print Recipe

Jameson and Rye Chocolate Chip Cookies

These Jameson and Rye Chocolate Chunk Cookies are insanely delicious! The rye flour produces a chewy texture, yet it keeps the cookies soft. The dough is sprinkled with sea salt before being baked, meaning each bite is a delectable balance of salty and sweet. And don’t forget that whiskey!

Prep Time15 minutes mins

Cook Time16 minutes mins

Total Time3 hours hrs 31 minutes mins

Course: Dessert

Servings: 16 cookies

Ingredients

• 1 1/2 cups chocolate, chopped, divided
• 2 cups all-purpose flour
• 1/2 cup rye flour
• 1/2 tsp baking soda
• 1 1/2 tsp salt
• 3/4 cup plus 1 Tbsp unsalted butter, room temperature
• 3/4 cup brown sugar
• 3/4 cup sugar
• 1 large egg
• 1 1/2 tsp vanilla
• 1 tsp Jameson Irish Whiskey
• 1 tsp flaky sea salt

Instructions

• Chop chocolate into small pieces with a knife, or pulsing in a food processor. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
• Using an electric mixer on medium speed, 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 Jameson and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate.
• Portion dough into 16 balls (about ¼ cup each - I use my ice cream scoop for this) and transfer to a rimmed sheet sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
• Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine (save pod for another use).
• Divide dough balls between 2 parchment-lined baking sheets, spacing 3" apart. Flatten each ball to about ¾" thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.

Notes

Recipe slightly adapted from San Francisco Cooking School via Bon Appétit.