The Montage Pastry Team takes a classic cookie and amplifies it with a sip of a Southern spirit, chunks of dark chocolate, and an unexpected topping. The perfect hybrid of sweet and salty, these chewy chocolate chip cookies include rich bourbon for a soft texture and flaky sea salt for flavor.

Ingredients:

• 1 1/2 Cups Dark Chocolate Wafers
• 2 Cups All-Purpose Flour
• 1/2 Cup Rye Flour
• 1 1/2 tsp Kosher Salt
• 1/2 tsp Baking Soda
• 3/4 Cup (1 1/2 sticks) plus 1 Tbsp
Unsalted Butter, Room Temperature
• 3/4 Cup Dark Brown Sugar
• 3/4 Cup Granulated Sugar
• 1 Large Egg
• 1 1/2 tsp Vanilla Extract or Vanilla Paste
• 1 tsp Bourbon
• 1 Vanilla Bean, split lengthwise
• 1 tsp Flaky Sea Salt

Directions:

1. Pulse 3/4 cup of the chocolate wafers in a food processor until pea-size pieces form.

2. In a medium bowl, whisk all-purpose flour, rye flour, kosher salt and baking soda.

3. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter, brown sugar and granulated sugar on medium speed, scraping down the sides as needed, until light and fluffy, about 3 to 4 minutes.

4. Add egg, vanilla, and bourbon 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 and remaining chocolate wafers.

5. Form the cookie balls and place them evenly spaced apart on a baking tray and bake at 350° F for 10-12 minutes (Make sure that your oven has been pre-heated.)

Yields 16 cookies.