Yields 18 cookies
1 c dark chocolate chips
10 oz flour
60 g rye flour
1/2 tsp baking soda
1.5 tsp kosher salt
184 g unsalted butter, room temp
165 g brown sugar
150 g white sugar
1 large egg, room temp
1.5 tsp vanilla
1 tsp bourbon
Whisk flours, baking soda and kosher salt in a bowl.
Beat butter and sugars together, scraping as necessary, for 3 min, until light and fluffy. Add egg, vanilla and bourbon until fully Incorporated, about 1 minute.
Reduce the speed to low and slowly add the dry ingredients, mixing just to blend. Then fold in the chips.
Measure out 60g balls, transfer to a silpat lined cookie sheet and flatten slightly. Wrap tightly in cling wrap and chill overnight.
Preheat oven to 350F. Bake cookies for 12 minutes.
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