“These bakery-style cookies are a delicious twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar makes these cookies truly unique. They’re soft and chewy with crunchy edges, perfectly salty-sweet and loaded with just the right amount of chocolate.” —Julie Peterson, Crofton, Maryland
In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks.
Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours.
Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centres may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container.
Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.