I was inspired by a question from the owner of a local farm store, yesterday, “Can you make cookies using rye flour?” That sounded interesting to me, since I like a cookie that has more flavor, is much more than just sweet. The rye adds a hint of nuttiness, and the whiskey along with orange zest gives a depth of flavor that honestly turned this into the best chocolate chip cookie I’ve tasted.

Preheat oven to 375 degrees.

Ingredients

• 1/2 c. butter
• 1/2 c. vegetable shortening
• 2/3 c. brown sugar
• 2/3 c. white sugar
• 1 egg
• 1 tsp. vanilla
• zest of 1 orange
• 1 Tbs. rye whiskey
• 1-1/4 c. rye flour
• 1 c. unbleached white flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 12 oz. dark chocolate chips

Directions

1. Cream butter, shortening, and sugars until very creamy
2. Add in, one at a time, the egg, vanilla, orange zest, and whiskey, until smooth
3. Mix together the flours,  baking soda, and salt, then stir into the batter.
4. Stir in the chips.
5. Drop by 1-1/2 Tbs. scoop unto a greased or parchment-lined baking sheet. Sprinkle very lightly with flaked salt (optional). Bake for 10 mins. Cool on a rack.

For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

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