My friend over at Ritzy Mom blog made a version of these so I decided to make my own. Thanks for the inspiration!
220g rye flour
260g butter, room temperature
250g brown sugar
1 ½ teaspoon coarse salt
1 ½ teaspoon baking powder
1 ¼ teaspoon baking soda
2 eggs, room temperature
1 tsp vanilla
1 tablespoon whiskey
200g chopped bittersweet chocolate
125g chopped walnuts
flaked salt for sprinkling
Add rye flour to a pan and toast it slightly. Make sure you move it around as it will burn quickly. Put into a bowl and add the rest of the dry ingredients.
In stand mixer, cream butter and sugars until well combined. Add eggs one at a time and then vanilla and whiskey.
Add the flour until just combined. Fold in the chopped chocolate chunks and nuts by hand. Refrigerate overnight or for a few hours.
When ready to bake preheat oven to 350 F. Line cookie sheets with silpat or parchment.
Using a small ice cream scoop place the cookies about two inches apart on cookie sheet. Sprinkle with a bit of flaked salt. Cook for about 15-18 minutes.